Cannelloni with Gorgonzola and Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg leaf spinach
- 1 vegetable onion (s)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 5 tablespoon heavy cream
- 200 g cream
- 150 g Goronzola
- Salt and pepper, white, nutmeg
- 250 g cannelloni
- 150 g cheese (Bel Paese or raclette cheese in one piece)
- 1 slice ham, cooked
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Clean, wash and roughly chop the spinach. Peel the onion and 1 clove of garlic, dice or chop very finely.
- Heat the oil, fry the onion and garlic in it. Add the spinach and let it collapse, transfer to a bowl. Dice the Gorgonzola and mix with 5 tablespoons of cream and the spinach. Season to taste with salt, pepper and nutmeg. Let cool down.
- Fill the cannelloni with the spinach mixture. Peel and finely chop 1 clove of garlic. Pour 100 g of cream into a casserole dish (approx. 1.5 l capacity), season with salt and pepper. Layer the cannelloni close together in the pan. Mix the crème fraîche and 100 g cream, season. Pour over the cannelloni. Finely grate the cheese and sprinkle over it.
- Bake in a preheated oven (electric cooker: 200 ° C / convection: 175 ° C / gas: level 3) for 40-45 minutes. Cut the ham into strips and sprinkle over them.
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