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Spinach & ricotta cannelloni 10-08-2010 18:58 к комментариям - к полной версии - понравилось!


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Spinach & ricotta cannelloni

INGRIDIENTS


FOR THE BÉCHAMEL SAUCE

  • 150g butter
  • 1 garlic clove , halved
  • ½ a teacup of plain flour
  • 600ml milk
  • a pinch of mixed spice
  • 1 tbsp grated Parmesan (or vegetarian alternative)


FOR THE NAPOLI SAUCE


FOR THE CANNELLONI AND FILLING

Preparation and cooking times
Total time

Ready in 1 hour 15 mins

Vegetarian

Vegetarian

Method

  1. Heat the oven to 190C/170C/gas 5. Heat the butter gently, add the garlic. Add the flour, stirring all the time, then the milk. Stir until the béchamel sauce thickens. Add the spice and Parmesan. Remove garlic and season.
  2. To make the Napoli sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and half a cup of water, simmer for 20 minutes.
  3. For the filling, mix the spinach and ricotta with the egg and the Parmesan. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray. Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top. Bake for 30-40 minutes.

 

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