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Super greens cannelloni
Super greens cannelloni
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Total Time:
1 hour 30 minutes
Family favorite cannelloni with seasonal greens.
Ingredients:
  • 2 onions
  • 6 cloves of garlic
  • olive oil
  • 450g fresh seasonal greens such as kale, chard, cavolo nero, nettles, rocket, borage, spring greens
  • 450g frozen chopped spinach
  • 1 whole nutmeg for grating
  • ½ a lemon
  • 250g dried cannelloni tubes
  • 1 fresh red chilli
  • 1 bunch of fresh basil (30g)
  • 3 x 400g tins of plum tomatoes
  • 30g Parmesan cheese
  • 250g ricotta cheese
  • 1 large free-range egg
  • 200ml semi-skimmed milk
Instructions:
  • Peel and finely slice 2 onions and 4 cloves of garlic. Place them in a large non-stick pan over medium heat with 1 tablespoon of oil. Cook and stir while you prepare the fresh greens – wash and slice the leaves, discarding any tough stalks. Add the sliced leaves to the pan along with frozen spinach and a grating of nutmeg. Cook for 15 minutes until dark, stirring regularly. Transfer to a food processor, grate in lemon zest, add a squeeze of juice, and blitz until finely chopped. Season to taste, then pipe the mixture into cannelloni tubes. Preheat the oven to 180°C/350°F/gas 4. In the same pan (without cleaning it), heat 1 tablespoon of oil. Peel the remaining garlic, finely slice with a chili and basil stalks, and fry until golden. Add tomatoes, crush them with a spoon, pour in half-filled tin with water, and simmer for 10 minutes. Season the sauce to taste and pour into a baking dish. Line up filled cannelloni on top. In a food processor (no need to clean), grate Parmesan, add ricotta, egg, milk, basil leaves, salt, and pepper. Blitz until smooth, then pour over cannelloni. Bake on the bottom oven shelf for 40 minutes. Serve with seeded brown bread and a fresh salad.

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