FLORENTINE CANNELLONI

Vancouver chef and restaurateur Umberto Menghi is an expert on Italian cuisine. In fact, the Giardino Restaurant creator was awarded the Order of the Star of Italy in December for his “contribution to the promotion and preservation of Italy heritage abroad” through his dishes, according to a news release.

In this recipe, Menghi celebrates spinach, a “much loved” ingredient that grows in abundance near Florence. “You will find it a rich and gratifying dish, successful as a first course or main dish,” Menghi says. “It also freezes well, so you can cook the whole thing and freeze half.”

■ 12 fresh pasta sheets, 4 x 8 inches (dry pasta can also be used)

SPINACH AND CHEESE FILLING

■ 6 bunches spinach, washed and stemmed

■ 1 tbsp (15 ml) unsalted butter

■ 1 tbsp (15 ml) olive oil

■ 2 large onions, finely diced

■ 1 large carrot, finely diced

■ 6 cloves garlic, crushed

■ 1 cup (250 ml) freshly grated Parmesan cheese

■ 1 cup (250 ml) ricotta cheese

■ 1 1/2 cup (375 ml) fine fresh breadcrumbs

■ 1 tsp (5 ml) freshly grated nutmeg

■ 1/4 cup (60 ml) dry white wine

■ Zest of 2 lemons

■ Course salt (to taste)

■ Freshly ground white pepper

■ Pinch of cayenne pepper

■ 4 eggs

THICK WHITE SAUCE

■ 4 tbsp (60 ml) butter

■ 1/2 cup (125 ml) flour

■ 2 cups (500 ml) milk, hot

■ 1/4 cup (60 ml) freshly grated

■ Parmesan cheese 4 sprigs parsley, chopped

■ Freshly ground white pepper (to taste)

1. Bring a large pot of salted water to a boil and cook the pasta sheets, one at a time, for about two to three minutes, or until al dente. Lay the cooked sheets individually on towels to dry for a couple of minutes.

2. For the filling, bring another large pot of salted water to a boil and blanch the spinach until it is just wilted. Drain it well, then chop it and put in a large bowl.

3. Heat the butter and oil in a skillet over medium heat and sauté the onions until they are soft. Then, add the carrots and garlic and sauté for about five minutes or until the carrots are soft. Add the mixture to the spinach and combine well.

4. Now, add the Parmesan, ricotta, breadcrumbs, nutmeg, wine, lemon zest, salt, pepper, and cayenne. Mix well, taste and adjust the seasonings if necessary. Add the eggs and mix well.

5. Divide the filling among the pasta sheets. Roll the pasta around the filling, leaving enough of the border for the pasta to overlap and form a seam when it is rolled into a tube.

6. To make the white sauce, melt the butter in a small pot over medium heat. Reduce the heat to medium-low and stir in the flour. Don't let it brown. When the roux turns shiny and softens a bit, it is ready. Whisk in 1/4 of the hot milk at a time. Simmer, stirring or whisking until the sauce thickens. It will almost be a paste at this point, but the liquids in the dish will thin the sauce somewhat during baking.

7. Preheat the oven to 350 degrees F (180 degrees C).

ASSEMBLY

Spread 1/3 of the white sauce over the bottom of a baking dish large enough to hold all the cannelloni in one layer. (If you find the white sauce too solid to spread, add a bit of whipping cream.)

Place the cannelloni in the baking dish with seam side down and cover with the remaining white sauce. Sprinkle the Parmesan over the top.

Bake the cannelloni for about 30 minutes, or until the white sauce is golden brown and bubbling. Before serving, sprinkle with some chopped parsley and a bit of freshly ground white pepper.

Makes: 12