Cannelloni with Fresh Spinach and Ricotta, Gratinated in Interesting Way

Summary

Ingredients

• 30 g butter
• 2 tablespoon olive oil
• 2 cloves garlic
• 1 handful oregano or marjoram, fresh, roughly chopped
• Nutmeg (1/4 nut), ground
• 500 g spinach, fresh, washed
• 400 g ricotta
• 2 handfuls parmesan, grated
• 16 cannelloni
• 1 handful basil, fresh, stems chopped, leaves plucked
• 750 g canned tomato (s)
• some salt and pepper
• sugar
• 375 g crème fraîche
• 3 canned anchovies
• 1 handful parmesan, grated
• 200 g mozzarella

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Instructions

1. Sweat a clove of garlic in the butter in a saucepan. Add the oil, marjoram or oregano and nutmeg and sweat a little. Then add the fresh spinach. If the pot is not big enough, add some of the spinach first - it quickly loses volume and creates space for more spinach. The spinach is leaking fluid, but this is completely normal.
2. Simmer the spinach mixture over low heat for 5 minutes, then drain well in a sieve and allow to cool. We`ll need the drained water later, as the extremely healthy ingredients of the spinach are bundled in it. So don`t throw it away!
3. Put some olive oil in the empty pot and sweat the second clove of garlic. After a short time add the basil stalks, then the canned tomatoes, some water and the drained spinach water. Then let this sauce simmer for about ten minutes until it has thickened a little. Season to taste with salt, pepper and a little sugar, then add the basil leaves at the very end.
4. In the meantime, roughly cut the spinach and mix in the ricotta and parmesan. Fill the cannelloni to the brim with this mixture. Then put them in a sufficiently large, fire-proof casserole dish. I recommend just covering the bottom with the cannelloni, so don`t stack them on top of each other.
5. Now mix the crème fraîche, the anchovies and the parmesan into a sauce. If the consistency is too thick, simply dilute with a little water. Preheat the oven to 180 ° C (convection or 200 ° C top / bottom heat).
6. Pour the tomato sauce over the cannelloni, then pour the white sauce over them. Roughly cut the mozzarella and spread on top. Now in the oven and bake for about 20-30 minutes until it slowly turns brown. We always eat a green salad and drink a dry white wine.
7. I had noticed that although there are some similar recipes here at CK, they are all used in frozen spinach. In my opinion, the fresh spinach gives the dish that certain something, not to forget the delicious anchovy sauce.
8. Good advice at the end: This dish is very powerful, 200 g of cheese and almost 100 g of crème fraîche per person. Even if it tastes really delicious, you should definitely stop eating here when you are full. Otherwise you will have a strange feeling in your stomach area about 3 hours later. A digestive walk is also recommended - actually always

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