Spinach and Cheese Cannelloni. Long ago I published a recipe for tuna and bacon cannelloni and then promised to publish a step by step on how to prepare the cannelloni.
As you know I'm catching up on all that is still to be published next week will have the promised step by step and now I leave you with these spinach and cheese cannelloni (with roasted pine nuts) that you can not miss. The recipe serves four, but if you are two LEED home at the end of the recipe and freeze half for the next time do not be more than warm your cannelloni. To the kitchen!
As you know I'm catching up on all that is still to be published next week will have the promised step by step and now I leave you with these spinach and cheese cannelloni (with roasted pine nuts) that you can not miss. The recipe serves four, but if you are two LEED home at the end of the recipe and freeze half for the next time do not be more than warm your cannelloni. To the kitchen!
Ingredients for Spinach and Cheese Cannelloni (for 4 persons - 16 cannelloni):
Cannelloni plates: 16 square plates 7cmx7cm
Fresh spinach: 1 bag of 300 grams
Philadelphia Cream Cheese type: 1 300 grams terrine
Sprockets: 4 tablespoons (40 grams)
Garlic: 2 large or 3 small teeth
Olive Oil: 2 tablespoons (20 ml)
Bechamel: A pint or prepared with 50 grams of flour, 50 grams of unsalted butter and a pint of whole milk.
Roquefort cheese: 1 serving of 100 grams
Ground black pepper: a pinch
Sal: 3 teaspoons
Water: 3 liters
Recipe for Spinach and Cheese Cannelloni (for four people - sixteen cannelloni):
If you already have the white sauce (you can buy already prepared) jumps to the next step, if not, put the butter in a saucepan over medium heat. When melting add the flour and stir for a couple of minutes to brown a little flour. Then add the hot milk ½ teaspoon salt and simmer on medium low. Stir constantly for at least 20 minutes for the meal done right and loses flavor oil.
When the batter is ready add blue cheese into pieces and mix to melt with the heat of the sauce. If you are using bechamel purchased heat it to make this step. Then add some ground pepper, to taste.
With the prepared bechamel started with pasta. Put in a large saucepan three liters of water and 2 teaspoons of salt. Put to boil and when it boils add cannelloni plates one by one (to prevent sticking). Lower the heat and leaves a slight bubbling in the water for 10 minutes (or as stated by the manufacturer of the pasta).
While the pasta cooks can make stuffed cannelloni. In a large skillet, add the pine nuts to toast (no oil or anything) over medium heat. Watch you do not burn when toasted and throw them in a food processor (chopper) and leave them there.
Now add the oil (2 tablespoons) to skillet. Put the peeled garlic and sliced and let them brown over medium heat, eye they do not burn. When browned add the garlic in the chopper with pine nuts., But leave the oil in the pan. Chop the pine nuts and garlic in a food but not too much, which are larger or smaller pieces. Out of the chopper and reserve the garlic and pine nuts.
Check the oil pan where all the spinach and half teaspoon salt. Never mind that it is very high lots of spinach, the heat will slowly sinking until they virtually nothing. When you pass this leaves medium heat 5 minutes, then dump all the spinach in a colander to release all excess water.
By now the pasta and has to be well cooked so take cannelloni plates one by one and place them on a clean kitchen towel to absorb excess water.
We return with spinach, apriétalas on the strainer to release all the water and then put them in the grinder (food processor) and pícalas finely (but not too much or too much water will begin to drop).
Now without removing the spinach adds cream cheese and drives the chopper to mix well with cheese and spinach. Then add the pine nuts and garlic slightly crushed and drives the chopper to mix everything. You are ready fill our cannelloni.
Divide the mixture among plates rolled cannelloni and leaving the joints below the cannelloni to retain their shape.
Place the cannelloni in a tray and cover with the bechamel (if cooled too smooth and not heat it a bit).
Put in the oven at 160 ° C with the grill and let set until browned bechamel. Now you only need to distribute four apiece cannelloni and eat!
To eat:
How to prepare cannelloni can be a bit cumbersome, especially if you have to prepare the bechamel, my advice is that if you are two home recipe prepare yourselves for four and half congeléis. All you have to do is to reserve half of the cannelloni cubridlos with half the bechamel and directly into the freezer. The day you can eat whatever you please go directly from freezer to oven without thawing. It is recommended that you may keep these cannelloni in a safe container and freeze for the oven (like aluminum trays) and so will all the more convenient and faster.
It is important to drain well after sauté spinach to prevent water down the filling. If you can use fresh spinach frozen spinach cooking them in boiling water for a few minutes until they disengage. After following the recipe you can use them as if they were fresh but remember to drain very, very well.
If you do not have blue cheese you can use any blue cheese and if you like this kind of cheese you can add any other cheese that case well, as you wish!
Cannelloni plates: 16 square plates 7cmx7cm
Fresh spinach: 1 bag of 300 grams
Philadelphia Cream Cheese type: 1 300 grams terrine
Sprockets: 4 tablespoons (40 grams)
Garlic: 2 large or 3 small teeth
Olive Oil: 2 tablespoons (20 ml)
Bechamel: A pint or prepared with 50 grams of flour, 50 grams of unsalted butter and a pint of whole milk.
Roquefort cheese: 1 serving of 100 grams
Ground black pepper: a pinch
Sal: 3 teaspoons
Water: 3 liters
Recipe for Spinach and Cheese Cannelloni (for four people - sixteen cannelloni):
If you already have the white sauce (you can buy already prepared) jumps to the next step, if not, put the butter in a saucepan over medium heat. When melting add the flour and stir for a couple of minutes to brown a little flour. Then add the hot milk ½ teaspoon salt and simmer on medium low. Stir constantly for at least 20 minutes for the meal done right and loses flavor oil.
When the batter is ready add blue cheese into pieces and mix to melt with the heat of the sauce. If you are using bechamel purchased heat it to make this step. Then add some ground pepper, to taste.
With the prepared bechamel started with pasta. Put in a large saucepan three liters of water and 2 teaspoons of salt. Put to boil and when it boils add cannelloni plates one by one (to prevent sticking). Lower the heat and leaves a slight bubbling in the water for 10 minutes (or as stated by the manufacturer of the pasta).
While the pasta cooks can make stuffed cannelloni. In a large skillet, add the pine nuts to toast (no oil or anything) over medium heat. Watch you do not burn when toasted and throw them in a food processor (chopper) and leave them there.
Now add the oil (2 tablespoons) to skillet. Put the peeled garlic and sliced and let them brown over medium heat, eye they do not burn. When browned add the garlic in the chopper with pine nuts., But leave the oil in the pan. Chop the pine nuts and garlic in a food but not too much, which are larger or smaller pieces. Out of the chopper and reserve the garlic and pine nuts.
Check the oil pan where all the spinach and half teaspoon salt. Never mind that it is very high lots of spinach, the heat will slowly sinking until they virtually nothing. When you pass this leaves medium heat 5 minutes, then dump all the spinach in a colander to release all excess water.
By now the pasta and has to be well cooked so take cannelloni plates one by one and place them on a clean kitchen towel to absorb excess water.
We return with spinach, apriétalas on the strainer to release all the water and then put them in the grinder (food processor) and pícalas finely (but not too much or too much water will begin to drop).
Now without removing the spinach adds cream cheese and drives the chopper to mix well with cheese and spinach. Then add the pine nuts and garlic slightly crushed and drives the chopper to mix everything. You are ready fill our cannelloni.
Divide the mixture among plates rolled cannelloni and leaving the joints below the cannelloni to retain their shape.
Place the cannelloni in a tray and cover with the bechamel (if cooled too smooth and not heat it a bit).
Put in the oven at 160 ° C with the grill and let set until browned bechamel. Now you only need to distribute four apiece cannelloni and eat!
To eat:
How to prepare cannelloni can be a bit cumbersome, especially if you have to prepare the bechamel, my advice is that if you are two home recipe prepare yourselves for four and half congeléis. All you have to do is to reserve half of the cannelloni cubridlos with half the bechamel and directly into the freezer. The day you can eat whatever you please go directly from freezer to oven without thawing. It is recommended that you may keep these cannelloni in a safe container and freeze for the oven (like aluminum trays) and so will all the more convenient and faster.
It is important to drain well after sauté spinach to prevent water down the filling. If you can use fresh spinach frozen spinach cooking them in boiling water for a few minutes until they disengage. After following the recipe you can use them as if they were fresh but remember to drain very, very well.
If you do not have blue cheese you can use any blue cheese and if you like this kind of cheese you can add any other cheese that case well, as you wish!
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