Cannelloni spinach goat cheese easy

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Cannelloni spinach goat cheese easy

Cannelloni spinach goat cheese easy

Cannelloni spinach goat cheese easy
Cannelloni spinach goat cheese easy

Number of people

For the cannelloni stuffing:

500 g spinach (I take frozen leaves, without sour cream)

10 logs of fresh goat cheese (small rounds)

1 onion

3 tablespoons olive oil with lemon

1 bunch of parsley


For cannelloni dough (if you make it yourself):

180 g flour

1 egg



1 teaspoon hazelnut oil

1/2 glass of water
For the béchamel sauce:

25 g butter or margarine

25 g flour

25 cl milk OR vegetable broth OR liquid fresh cream
For the tomato sauce:

200 g cherry tomato

3 tablespoons olive oil with basil

1 bunch of basil

1 pinch of chilli powder



20 cl white wine

Preparation: 40 min
Cooking time: 30 min
Step 1
For the cannelloni stuffing:
Step 2
Heat lemon olive oil in a frying pan; fry a small onion in it.
Step 3
Add 500 g of spinach leaves (previously thawed); cook for about 10 minutes.
Step 4
In a bowl, crumble the small goat cheeses; season with pepper and sprinkle with parsley.
Step 5
Add the goat's cheese with spinach. Season with salt and pepper, if necessary. It's already ready!
Step 6
For the cannelloni dough:
Step 7
In a dish, pour 180 g of flour and sprinkle with salt; mix everything together.
Step 8
In another dish, beat a large egg omelet-style egg. Add pepper, a teaspoon of hazelnut oil and a teaspoon of ordinary oil (olive or sunflower).
Step 9
Mix it all together.
Step 10
Add the egg to the flour. Mix everything with your hands; gradually add water so that the dough is malleable and not too crumbly.
Step 11
Be careful not to add too much water, otherwise it will be too sticky and difficult to handle.
Step 12
Once the dough has been well mixed and handled (it must be a little elastic, smooth), let it rest at room temperature (not in the fridge!) for about 45min (not + otherwise it hardens and becomes friable again).
Step 13
Cut the dough into 4, flatten it with your hands, and gradually pass it through the dough machine (pass it several times, up to level 6).
Step 14
Do not be discouraged if it is brittle on the sides! Just fold it up and machine it again, courage!
Step 15
Cut the dough into rectangles (about 12X16cm); you should have a dozen of them.
Step 16
Cook them for 3 to 4 minutes in boiling water before stuffing them (make sure that the rectangles do not stick together; I did it in 2 times).
Step 17
For the béchamel sauce:
Step 18
Melt the margarine in a saucepan.
Step 19
Once the margarine is melted, lower the heat and add the flour (about the same amount as the margarine). Mix with a whisk.
Step 20
Gradually add the milk while continuing to mix. The whole thing must be well bound, and the sauce smooth.
Step 21
For the record, I don't make my béchamel sauce with milk, but with vegetable broth and liquid fresh cream.
Step 22
Season with salt and pepper.
Step 23
For the tomato sauce:
Step 24
In a saucepan, sauté a small onion in basil olive oil.
Step 25
Add the 200 g of cherry tomatoes, cut in half. Mix well.
Step 26
Add white wine (1/2 glass or 1 glass... according to your taste!).
Step 27
Add basil, salt, pepper, and possibly a touch of chilli.
Step 28
Let heat by mixing for a few minutes.
Step 29
(If the sauce is too bitter for your taste, you can possibly sweeten it a little.)
Step 30
Step 31
Stuff the cannelloni with the spinach/goat mixture.
Step 32
Place them in a buttered or oiled dish (otherwise it sticks!)
Step 33
Cover them with béchamel sauce. (If necessary, sprinkle with grated cheese or parmesan cheese).
Step 34
Put in the oven at 180°C (Thermostat 6) for about twenty minutes.
Step 35
Just before serving, add a spoon of tomato sauce on top (about one tablespoon for 2 cannelloni).
I add my grain of salt

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