Cannelloni With Spinach, Cottage Cheese and Walnuts



This recipe for Cannelloni will be my version of it as opposed to the one written on the box itself and I would like to share it with you....

You will need:
Serves 10
-  500 gr ready made cannelloni tubes of pasta bought in a box from the supermarket.
-  500 gr frozen spinach leaves.
-  150 gr cottage cheese (ricotta).
-  100 gr grated Gouda cheese.
-  100 gr grated Mozzarella cheese.
-  100 gr thickly chopped walnuts.
-  1 tsp. nutmeg.
-  30 gr extra good quality fresh butter.
For the thick béchamel sauce:
-  75 gr flour.
-  75 gr butter.
-  Enough milk to make two cups of this thick sauce.  Season with salt, pepper and nutmeg to taste.
For the thin béchamel sauce:
-  75 gr flour.
-  75 gr butter.
-  Enough milk to made 1½ liters of béchamel sauce.
-  Season with salt, pepper, and nutmeg to taste.


Method:
-  Cook the spinach, and press as much liquid from it as possible.
-  Make two cups thick béchamel sauce.
-  Season béchamel with nutmeg, salt and pepper to taste. Set aside.
-  Make another batch of béchamel but it should be thinner this time. About 1,5 liters. Enough to coat the bottom of the rectangular ovenware and the top. Set aside.
-  Add the thick béchamel to the finely chopped spinach.
-  Add the cottage cheese to the spinach and mix to made a uniform mixture.
-  Season the whole mixture to your
liking.
-  Add enough béchamel to cover the base of the ovenware.
-  Fill each cannelloni with your pastry bag use a large enough spout and align as in picture.
-  Add walnuts by spreading them around the surface.
-  Add the Gouda cheese,
-  Add the Mozzarella cheese.
-  Add the rest of the béchamel sauce.
-  Add some freshly ground pepper on the surface.
-  Scatter a few small pieces of butter on the surface of the béchamel.
-  Bake for about 1 hours in preheated oven to 200 degrees C.
-  When time is up take out from the oven and let cool for about 1 hour.
Serve with a salad and enjoy.
Stelio

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