I know, I haven’t done the Daring Kitchen challenge in 2 months, but I am back on!
I love to challenge myself in the kitchen but what I love more, is trying cuisines from other countries. When I make those dished, I always go through a great length to make my recipes as authentic as possible. Sometime its hard due to the unavailability of authentic ingredients. Italian is a little easier to find authentic ingredient. That’s why I was happy about this month’s Daring Kitchen challenge.
2 cups whole milk, hot
3½ tablespoons butter
1/3 cup flour
1 pinch salt
1 pinch nutmeg
Cannelloni Di Magro:
10 oz cooked or frozen spinach
1-2/3 cups ricotta
2 cups Pecorino Romano, finely grated
Salt and pepper
1 pinch nutmeg
1 large egg
Béchamel sauce as per above recipe
1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour.
2. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
3. Split the dough into 4 even pieces.
4. Roll the dough until really really thin. Pretty much as thin as you can possibly make it with a rollong pin (Unless you are using the pasta maker, than start at #1 setting and slowly work your way to #7)
1. Melt the butter in a sauce pan. Add the flour and whisk constantly until well incorporated: this is the “roux”. Let it cook for a minute or two.
2. Using silicone whisk, start adding hot milk to the roux, pouring very slowly, while mixing continuously until the milk is well incorporated. Do not add more milk unless it is well incorporated. Keep doing so until all the milk is incorporated.
3. Add salt and nutmeg and cook it on a low flame for 10 minutes or until it thickens.
4. Cover and set aside.
1. Squeeze the spinach very well. Combine ricotta, spinach, egg, 1 1/2 cups of Pecorino Romano, salt and nutmeg. Mix well set aside.
2. Boil the pasta sheets, one by one in a large pot, for about 1 minute each.
3. Lay out one sheet of cooked pasta and put 1/4 closer to the bottom of the pasta sheet. Roll it over to make a cannellone. Do so for the remaining of pasta and spinach/ricotta mix.
4. Lightly grease an 8×8 casserole dish. Pour a little bit of sauce on the bottom. Lay the rolled cannelloni side by side in the casserole dish. Cover with the remaining sauce. Sprinkle with remaining Pecorino Romano, evenly.
5. Bake at 350 for 20 minutes.