Summary

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

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Instructions

1. Clean, wash and roughly chop the spinach. Peel the onion and 1 clove of garlic, dice or chop very finely.
2. 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.
3. 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.
4. 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.