December 1 - 31, 2024: Issue 637
Spinach (or Kale), Ricotta and Chicken (or Mushrooms) Cannelloni
- Fry off the onion gently until translucent, add crushed garlic clove and stir for 60 seconds. Turn off heat and allow to cool.
- If using mushrooms; Slice and cook your mushrooms - it is better to start these off in liquid first and then allow them to fry in taht prior to deglazing; this will give you a deeper richer flavour of the mushrooms.
- Mix Spinach, chicken cut into small pieces (diced), (or mushrooms)ricotta and handful of mixed cheeses in one bow. Season with salt and pepper. Add in cooled onion and garlic mix, stir again until all well mixed.
- Line base of large baking dish with shallow layer of Passata.
- Begin stuffing your instant cannelloni; you can buy fresh cannelloni sheets now and cut these to desired size and they make it a bit easier to roll around mix. Otherwise you can use a pipping bag to fill cannelloni if pressed for time. This size mix will fill a whole box of cannelloni and takes around half an hour of therapeutic filling and will amass two layers of cannelloni. Make sure you put a little bit of the Passata mix between layers.
- Cover top with rest of Passata sauce and top with remaining three cheeses mix.
- Bake at 180 C for 40 minutes.
- Put bread rolls in oven 5 minutes prior to serving.
- Toss salad leaves in olive oil/vinegar dressing
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