Brilliant Baked Cannelloni | Gennaro Contaldo
The pasta master, Gennaro Contaldo, has a fantastic Cannelloni recipe to show you! It’s packed full of flavour from beef, pork and salami too, all baked up in a delicious tomato sauce with herbs and cheese! Yum! It’s perfect for feeding a family or any group of people. Try it yourself.
Links from the video:
Grilled Apricot Salad | Gennaro Contaldo | Jamie Cooks Italy
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ITALIAN GRANDMA MAKES CANNELLONI | How to Make Spinach and Ricotta Cannelloni
Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of salt. This is Nonna Igea (Vincenzo's Plate Nonna and cooking inspiration) cannelloni recipe and it's been passed on from generation to generation. These cannelloni made with crepes are originally from the province of Teramo, Abruzzo.
#cannelloni #cannellonirecipe #italiangrandma #cannelloniricottaespinaci #spinachandricottacannelloni #cannellonialforno
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Delicious Spinach and Ricotta Cannelloni (Vegetarian) Recipe
The ultimate comfort food, tuck into these creamy, delicious spinach and ricotta shells. Topped with tangy mozzarella and fresh basil, this vegetarian dish makes a hearty supper for those chilly evenings.
Serves: 4
Prep time: 20 mins
Cooking time: 25 mins
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Barilla | How to make Cannelloni with spinach, ricotta and Napoletana sauce
How to make Cannelloni with spinach, ricotta and Napoletana sauce
Ingredients for 4 people
12 x Barilla Cannelloni
1 jar Barilla Napoletana sauce
600g fresh ricotta, drained
200g spinach, boiled in salted water, drained and finely chopped
1 egg
40ml olive oil
50g Parmigiano Reggiano
Nutmeg, salt and pepper, to taste
Bechamel
800ml milk
40g butter
40g flour
Salt and pepper, to taste
Method
For the bechamel: In a saucepan, gently bring the milk to the boil. In a separate saucepan, gently melt the butter. Add the flour and cook over low heat for a few minutes. Once the milk is boiling, add in the butter mixture little by little, whisking continuously to avoid lumps. Bring the mixture to a boil and stir continuously. Let it simmer for 10 minutes and season with salt and pepper. Pass the béchamel through a sieve to remove any possible lumps.
For the Cannelloni - In a large bowl, mix the ricotta cheese with the spinach, a little salt, pepper, nutmeg, egg and Parmigiano Reggiano. Using a piping bag, fill the Cannelloni with the ricotta mix. Spread half of the béchamel evenly across the bottom of a large baking tray. Place the Cannelloni on top and then cover with the remaining béchamel sauce. Pour the Napoletana sauce on top, and bake for 20 minutes, then allow to rest for 10 minutes before serving.
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Spinach & Ricotta Cannelloni
Out of this world delicious - Spinach Ricotta Filling inside cannelloni tubes, topped with a simple, tasty tomato basil sauce and cheese.
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here:
Barilla | How to make Cannelloni with spinach & Ricotta sauce
It's a recipe for wonderful.
RECIPE:
Barilla Cannelloni filled with spinach and ricotta
Serves: 6
Preparation time: 30 min
Cooking time: 20 min
Ingredients:
1 box Barilla Cannelloni
1 jar Barilla Ricotta sauce
800g fresh ricotta cheese
4 bunches of English spinach, boiled in salted water, drained and finely chopped
1 egg Extra Virgin Olive oil
1⁄4 teaspoon ground nutmeg
50g grated Parmigiano Regiano
2 tbs pine nuts
Béchamel:
1L milk
50g butter
50g flour
Salt and pepper, to taste
Method for Béchamel:
1. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
2. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
To prepare the cannelloni:
1. In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Fill cannelloni with the ricotta mix.
2. Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel.
3. Add the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving.
Chef's tip - use a piping bag for easy filling
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