Cannelloni is a pasta that accepts various fillings, you can enjoy it in many different versions!

90 min

Preparation

50 min

Baking
Time

6

Servings

Ingredient

  •  For cannelloni-filling
  • 500g cannellons
  • 1kg of spinach cut into moderate pieces
  • 5 fresh onions
  • 2kg of dill
  • 300g of anthotyro
  • 2 ounces of olive oil
  • Salt Pepper
  • 100g anthotyro
  • 2g of toast
  • For cream:
  • 2kg butter
  • 8pct flour
  • 1 liter of vegetable broth
  • 300g of anthotyro
  • 1kg of nutmeg
  • Salt Pepper
  •  For the sauce:
  • 1 onion finely chopped
  • 2 tomatoes
  • 1kg of tomato paste
  • 1kg of sugar
  • 4 tablespoons of olive oil
  • 1 glass of wine
  • Salt Pepper

Execution

  1. Sauté the onion in the olive oil until it is softened and quenched with wine.
  2. Add the tomato, peel, sugar, salt and pepper. Boil until it starts to coagulate
  3. For the filling:
    Sauté in the olive oil the fresh onion and add the spinach. Reduce the heat and stir until the spinach is softened.
    Remove the lid to evaporate the liquid and then add the dill, pepper, salt and anthotyro and mix to homogenize the mixture.
  4. For cream: Put the butter to warm and add the flour and mix until it gets light.
    Add the broth gradually and stir at the same time with a hand-held wire. Continue adding the anthotyro, pepper, nutmeg, salt and stir.
    Finally, incorporate cream with filling. In a pyrex spread half the sauce. Fill the cannelloni with the spinach-cream mixture and place them in the pyrex. Pour the rest of the cream and sprinkle with anthotyro and toast. Cover the pyrex with aluminum foil and bake in a preheated oven at 180 degrees for 40 minutes and then unravel and bake for another 10-15 minutes to get color. Garnish with basil leaves.