WKND - - Kitchen Classics -


• 250 gm cannelloni • 400 gm Mediter­ranean veg­eta­bles sauce

• 800 gm ri­cotta cheese, full milk • 120 gm Parme­san, grated • 1 egg, free range • 350 gm sweet potato, cooked, mashed

• 2 bunches of chard, cooked, finely chopped • 20 gm un­salted but­ter • 1/ 3 cup ex­tra vir­gin olive oil • Salt and pep­per, to taste

For the béchamel: • 1 L milk • ½ onion, roughly chopped • 1 bay leaf • Salt and pep­per to taste • 50 gm but­ter, un­salted • 50 gm “00” or plain flour


For the béchamel: add the milk, onion, bay leaf, salt and pep­per to a saucepan and bring to boil. In a sep­a­rate saucepan, gen­tly melt the but­ter. Add the flour and cook over low heat for 2- 3 min­utes.

When the milk starts boil­ing, trans­fer a lit­tle at a time to the but­ter/ flour mix­ture, whisk­ing con­stantly to pre­vent lumps. Bring to the boil and stir con­tin­u­ously. Sim­mer for 10 min­utes and ad­just sea­son­ing if de­sired. Pass béchamel through a sieve be­fore us­ing. Pre­heat oven to 180° C. In a large bowl, mix the ri­cotta ( save 100 gm for gar­nish), Parme­san, egg, sweet potato, chopped chard, and salt and pep­per to taste. Us­ing a spoon or a pip­ing bag, fill the cannelloni.

Lightly grease the bot­tom of the bak­ing tray, then place ½ of the béchamel and ½ of the Mediter­ranean Veg­eta­bles pasta sauce and spread evenly.

Place the cannelloni on top and then cover with the re­main­ing béchamel and Mediter­ranean veg­etable pasta sauce. Add the re­main­ing fresh ri­cotta, a sprin­kle of Parme­san and a driz­zle of oil.

Bake in the oven for 20 min­utes, and al­low to rest for 5 min­utes be­fore serv­ing.

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