Canelones in Catalan spinach
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There is a tradition in the Catalan kitchen to cook Canelones on the second day after major holidays. Evil tongues say that in a elegant way are very economical Catalani use leftover food after holiday feasts. But we will not use unverified rumors, and prepare tasty and healthy dish - Canelones stuffed with spinach, Catalan.
Ingredients for Canelones in Catalan spinach
- Cannelloni - 12 PCs
- Onion - 2 PCs
- Spinach - 0.5 kg
- Olive oil - 100 ml
- Raisins - 50 g
- Pine nuts - 50 g
- Milk - 0.5 l
- Flour - 2 tbsp
Step by step instruction of cooking Canelones in Catalan spinach
Stuff Canelones can be meat, vegetable stuffing. Minced spinach is very popular in vegetarian cuisine.
Plate Canelones doing the same as macaroni, only the form is different.
So cook them like pasta, in boiling salted water for 10-12 mins, place in cold water. Prepare the stuffing: fry the onion in olive oil, add thawed spinach, raisins, pine nuts, 2 tablespoons thick Bechamel sauce for viscosity, salt.
Cooked on a plate lay a spoonful of stuffing and wrap it into a tube and fold into the tray for baking.
Can be baked in individual ceramic bowls.
Ready-made Bechamel sauce for baking: olive oil fry the onion, add the flour, pour in milk, stirring constantly, add the spices (there are step-by-step recipe sauce). Cover Canelones sauce and put in oven for baking for 30 minutes at T 160*.