Spinach and cheese cannelloni

Spinach and cheese cannelloni.   Long ago I posted a recipe of canelones of tuna and Bacon and then promised that it would issue a Step step on how to prepare the cannelloni.

As you know that I am putting me to the day with everything that remains outstanding publication next week you will have step by step promised and for now I leave you with these cannelloni, spinach and cheese (with toasted pine nuts) that you can not fail to try. The recipe is for four, but if you are two home leed at the end of the recipe as freeze half that the next time may not have more than heat your cannelloni. To the kitchen!

 

Ingredients to make spinach and cheese cannelloni (for 4 persons - 16 canelones):

Plates of canelones: 16 plates square of fresh 7cmx7cmEspinacas: 1 bag of 300 gramosQueso cream type Philadelphia: 1 Terrine of 300 gramosPiñones: 4 Tablespoons (40 grams) garlic: 2 large teeth or 3 pequeñosAceite of olive: 2 Tablespoons (20 ml) béchamel sauce: half a liter or we prepare with 50 grams of flour, 50 grams of butter without salt and half a litre of whole milk.Roquefort cheese: 1 portion of 100 ground black gramosPimienta: a pizcaSal: 3 tablespoons pequeñasAgua: 3 liters

Recipe for spinach and cheese cannelloni (for four people - sixteen canelones):

If you already have the bechamel sauce (her can buy already prepared) jumps to the next step, if not put in a pan heat butter medium. When he founded add flour and stir for a couple of minutes so that is lightly browned flour. Then add the hot milk and half small bucket with salt and left to fire low-middle. Stir constantly for at least 20 minutes so that the flour is made well and lose the flavor of crude oil.When you are prepared the bechamel sauce adds the roquefort cheese into pieces and blend so that it melts with the heat of the bechamel sauce. If you use purchased bechamel heat to make this step. Then add a bit of ground pepper, to your taste.We started with pasta with prepared béchamel. Put in a large pan 3 liters of water and 2 tablespoons of salt small. Put to heat and boil when added cannelloni boards one at a (so that is not hit). Low fire and left with a slight splashing in the water for 10 minutes (or that indicate the manufacturer of the pasta).While the pasta is cooked we do stuffing cannelloni. In a large pan put the pine nuts roasted (no oil or anything) over medium heat. Watch that they do not burn and when they are toasted cast them into a robot of kitchen (mincer) and keep them there.Now add the oil (2 tablespoons) to the pan. Put lI peeled and sliced garlic and leaves that they are golden-brown over medium heat, eye do not burn. When are golden put the garlic in the mincer with pine nuts., but leave the oil in the skillet. Click the pine nuts and garlic in the mincer but not too much, remaining more or less large chunks. Out of the mincer and book the pine nuts and garlic.Check in the frying pan where the oil is all the spinach and half teaspoon salt.  Don't worry about that is a lot very high of spinach, with the heat will go sinking slowly to almost nothing. When he goes it leaves the fire means 5 minutes and then flushes all the spinach in a colander so that loose all excess water.At this point the pasta already has to be well cooked so that takes the plates of canelones one by one and put them on a clean kitchen cloth so that they can absorb the excess water.We are back with the spinach, click on the strainer so loose all the water, then put them in the mincer (food processor) and chop them finely (but not too or will start to drop too much water).Now without taking the spinach added the cream cheese and activates the mincer so toss the cheese and spinach. Then add the pine nuts and crushed garlic and a little activates the mincer so to mix everything. The filling of our cannelloni is ready.Spread the mixture between cannelloni and rolled plates leaving unions below for the cannelloni to retain its shape.Place the cannelloni in a tray and cover with the béchamel sauce (if it cooled too and is not fluid heat a bit).Put in the oven at 160 ° C with the Gratin position and left until the bechamel sauce is browned. You just have to distribute 4 canelones by head and eat!

To eat:

How to prepare cannelloni can be somewhat laborious, especially if you have to prepare the béchamel sauce, my advice is that si are both at home you preparéis the recipe for four and congeléis half. The only thing you have to do is to set aside half of the cannelloni, cover them with half of the bechamel sauce and directly to the freezer. The day that want you to eat can pass it directly from the freezer to the oven frozen. It is recommended that you aInasmuch these cannelloni in a container suitable for freezing and oven (such as aluminium trays) and so will be everything more convenient and faster.

It is important to drain the spinach well after Sauté them to avoid that it agüe the filling. If you do not have fresh spinach can use frozen spinach by boiling them in water boiling for a few minutes until that is loose. You can then use them according to the recipe as if they were fresh but don't forget to drain them very, very well.

If you do not have roquefort cheese you can use any other blue cheese and if you don't like this kind of cheeses you can add any other cheese which he founded, to your liking!

I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.