Spinach cannelloni

Canelones de espinacas
This recipe is traditional Catalan spinach cannelloni.

It is about preparing a filling with spinach as a base and with other ingredients such as Iberian ham, raisins and pine nuts, we are going to enrich them so that they are more tasty.

Next we will cover them with a thick bechamel sauce made with whole milk and evaporated milk, this way the sauce will be much creamier and smoother.

Ingredients: 4 people
  • 18-20 plates of cannelloni
  • 1⁄2 kg baby spinach
  • 2 garlic
  • 50 g of Iberian ham
  • 30 g of pine nuts
  • 30 g sultanas raisins
  • 100 g of fresh cheese Olive oil
For the bechamel:
  • 700 ml whole milk
  • 300 ml evaporated milk
  • 60 g of wheat flour
  • 60 gr of butter
  • 20 ml olive oil
  • 30 g of chopped onion
  • Nutmeg
  • Salt and pepper
_CHE2539.JPGSPINACH-CANELONES-(6).jpgAB Preparation:
  1. Prepare the cannelloni plates according to the manufacturer's instructions. They can be prepared cooked in boiling water or soaked in hot water. We remove them from the water and carefully place them in cold water to stop the cooking.
  2. Once cool, place them on a damp kitchen towel.
  3. Heat the 28 cm Unica frying pan and brown the pine nuts with a little oil. Reserve.
  4. In the same pan, put the sliced ​​garlic together with the chopped Iberian ham and let it cook for a few minutes over medium heat.
  5. Add the spinach in two or three stages since they don't fit all at once and let them soften little by little. Add the pine nuts, raisins, and a little salt again and let everything cook until the tender spinach is visible.
  6. Remove from the heat and add the crumbled fresh cheese to the spinach. Mix and reserve. Heat the whole milk together with the evaporated milk.
  7. Put the butter and oil in the low saucepan to heat, add the finely chopped onion and let it simmer for a few minutes and add the flour, mix well until it forms a dough, let the flour cook for a couple of minutes.
  8. Add the hot milk little by little, stirring constantly until you obtain a fine and homogeneous sauce. This process can take 8-10 minutes to make it very creamy.
  9. Season the béchamel with salt and pepper and add a little nutmeg. Reserve.
  10. Add 3-4 tablespoons of béchamel to the reserved spinach and mix well.
  11. Form the cannelloni by placing a tablespoon of spinach on each plate and roll up.
  12. We will place them on a greased oven-safe tray or with a little bechamel on the base.
  13. Spread the bechamel over the cannelloni and add a little grated cheese. Gratin for about 20-25 minutes or until golden.
_CHE2545.jpgSPINACH-CANELONES-PSe Photographs and recipe by Sivia .

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