Among the dishes of Italian cuisine, there are those that are known and loved all over the world. They can be called the hallmark of Italy, for example, lasagna or pizza. How do Italians prepare pasta!? Real jam! It is not for nothing that Italy is jokingly called the "pasta kingdom".
Cook one of the traditional dishes of this amazing country - cannelloni with ricotta and spinach - and you will forever become a fan of this most delicate yummy with cream sauce and cheese filling.
Ingredients:
- Cannelloni - 10 pcs.
- Semi-hard cheese - 50 g
- Ricotta cheese - 250 g
- Mini spinach - 100 g
- Salt to taste
- Vegetable oil - 2 tbsp.
- Garlic - 1 clove
- Bulb onions - 1 pc.
Bechamel sauce:
- Cream (10% fat) - 250 ml
- Milk (fat content 3.2%) - 250 ml
- Wheat flour - 1 tbsp.
- Butter - 30 g
- Nutmeg - to taste
- Salt to taste
Prepare the ingredients and a baking dish that is the right size for the cannelloni.
Combine milk and cream and heat slightly. Peel the onion and chop finely. And, after peeling, cut the garlic in half. Grate the cheese on a fine grater.
If you could not buy mini spinach, then randomly cut large leaves.
Turn on the oven to heat up to 180-190 ° C.
Pour vegetable oil into a skillet and put a clove of garlic, cut in half. Heat the oil over low heat to give the garlic its flavor. As soon as the halves begin to brown, take them out - they will no longer be needed.
In the resulting aromatic oil, sauté the finely chopped onion for about 5 minutes, until transparent and lightly browned.
Add spinach and salt to the onion pan. Cook, stirring occasionally, for 2-3 minutes, until the spinach has settled. Then remove the skillet from heat and let cool.
Make béchamel sauce. From these ingredients, it will turn out to be more liquid than the classic version. Why? Because the filling will be placed in dry cannelloni, which means that during baking, the pasta must have time to fully cook - boiled in liquid bechamel sauce.
So, in a skillet over medium heat, dissolve the butter and add the flour. Stir vigorously immediately.
Cook for 1-2 minutes, and then start pouring in the mixture of milk and cream in a thin stream, without stopping stirring. At this stage, it is more convenient to use a whisk to break up any lumps of flour.
Cook the bechamel, stirring occasionally, over low heat for about 5 minutes, until thick. Season with salt and nutmeg.
By this time, the spinach base of the filling is likely to have cooled down sufficiently. Add ricotta and stir everything. Taste the filling. Salt if necessary.
Transfer the prepared mixture to a pastry bag or stationery file, cut a small corner and fill all the cannelloni with the filling.
Pour some sauce into a baking dish. Next, transfer the prepared cannelloni into it, placing them in one row.
Pour the remaining sauce over the top, covering it completely, and sprinkle with grated cheese.
Bake in a preheated oven for about 30-35 minutes, or until tender and golden brown. Allow the dish to cool slightly in the mold (about 10 minutes) and then place on the serving bowls.
Usually 3-4 cannellonis are served per serving. But can you really stop at one serving? After all, the dish turned out to be so tender and creamy. The neutral taste of spinach absolutely does not interfere with the taste of ricotta and sauce.
Buon appetito!
Bon Appetit!
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