Brousse and Spinach Cannelloni
Ingredients
- 12 pcCannelloni (dry)
- 500 gSpinach (fresh, stemmed)
- 250 gBrousse (fresh sheep's milk cheese made from whey) (drained)
- 80 gParmesan cheese (grated)
- 1 pcEgg (whole)
- 1 pinchNutmeg (ground)
- 1 pcGarlic (minced)
- 40 gUnsalted butter (for the roux)
- 40 gWheat flour (for the roux)
- 500 mlWhole milk (cold)
- 150 mlTomato juice (to moisten the dish)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gRicotta Cheese (drained)
- 200 mlTomato passata
Method
A dense brousse and spinach filling tucked into tender pasta tubes. Resting under a creamy béchamel and a touch of tomato, with a well-browned parmesan crust.
- 1
Sauté the spinach in a pan with a drizzle of olive oil and minced garlic. When the leaves wilt and release their water, squeeze them firmly to extract all residual liquid.
- 2
Chop the spinach with a knife. In a mixing bowl, combine the brousse, ricotta, egg, half of the parmesan, and nutmeg. Fold in the spinach. The filling should be homogeneous and firm.
- 3
Melt the butter, add the flour, and cook the roux until it foams. Pour in the cold milk all at once and whisk over the heat until the sauce coats the back of a spoon. Season with salt and pepper.
- 4
Fill the cannelloni using a piping bag without leaving air bubbles. Line the bottom of the dish with a mixture of passata and tomato juice, arrange the pasta, then cover with the béchamel and the remaining tomato sauce.
- 5
Sprinkle with the remaining parmesan. Bake at 180°C for about 30 minutes. The crust should be golden and the cheese should bubble around the edges of the dish.
Frequently asked questions
How do you get this dish right?
- Squeeze the spinach as if you were making a tennis ball; moisture is the enemy of cannelloni.
- If the béchamel is too thick, loosen it with a little warm milk before coating.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in the oven at 150°C covered with foil to keep it tender.
