Friday, 18 March 2011

Spinach and goats cheese cannelloni

Cannelloni tubes, spinach leaves, goats cheese, nutmeg, cheddar, passata tomatoes, oregano, basil, parsley, basil oil, garlic
1) Put the spinach leaves and goats cheese into a blender along with half a freshly grated nutmeg (don't buy powdered nutmeg, it tastes of dust. Grate it yourself - it's worth it!) and blitz.

2) Stuff the spinach mixture into the cannelloni tubes and rest in an ovenproof dish

3) Sautee some crushed garlic in basil oil, add a splash of red wine and then stir in the passata. Simmer, adding salt and black pepper to taste.

4) At the last minute stir in the parsley, basil and oregano and pour the sauce over the cannelloni tubes.

5) Top with grated cheddar and cover the dish with foil.

6) Bake covered for 15 minutes and then a further 10 with the foil removed so that the cheese bubbles

7) I served this with a rocket, watercress and pine nut salad.

*special tip* for a non-vegetarian twist, wrap a slice of bacon around each tube for a mouthwateringly different dish.

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