Breville BOV800XL /A Instruction Book page 67

RECIPES
SPINACH ANd CHEESE
CANNELLONI
function: BAKE
Temperature: 400°f (200°C)
Cooking Time: 30 minutes
Convection fan: ON
yield: 5 servings
INGREdIENTS fOR THE fILLING
3 Tablespoons (45 ml) Olive oil
1 Small Onion
2 Garlic cloves, minced
10 oz (280 g) Fresh baby spinach
1 ¾ Cups (420 ml) Fresh ricotta
1 Large Egg, lightly beaten
½ Cup (125 ml) Fresh Italian parsley, chopped
3 oz (90 g) Sliced prosciutto (optional)
¼ Teaspoon (1.5 ml) Salt
Pinch Black pepper
½ Cup (125 ml) Freshly grated parmesan cheese
10, 6 x 4 inch Fresh Lasange sheets
INGREdIENTS fOR BéCHAMEL SAUCE
(WHITE SAUCE)
2 Tablespoons (30 ml) Unsalted butter
2 Tablespoons (30 ml) Unbleached all purpose flour
4 Cups (1 litre) Milk
¼ Teaspoon (1 ml) Salt
¼ Teaspoon (1 ml) Black pepper
1/8 Teaspoon (.5 ml) Freshly grated nutmeg
½ Cup (125 ml) Parmesan cheese, grated
PROCEdURE fOR BéCHAMEL SAUCE
1. Heat butter in a heavy saucepot over
medium-low heat. Add the flour to the
butter and whisk together. Cook the
"roux" for one minute.
2. Gradually add the milk to the roux, beating
constantly. Bring the sauce to a boil.
3. Reduce heat to a simmer and cook for 5
more minutes, stirring constantly (the
sauce will thicken). Remove from heat
and whisk in salt, pepper, nutmeg and
the cheese.
4. Strain the sauce. Keep covered and
set aside.
BOV800XL_IB_H11.indd 67
PROCEdURE fOR CANNELLONI
1. In a sauté pan set over medium heat,
heat the oil. Add onion and cook for five
minutes, or until lightly browned. Add
garlic and cook for another 30 seconds.
Add baby spinach and stir until wilted.
2. Remove from heat and cool completely.
3. Combine spinach, ricotta, egg, parsley,
prosciutto, salt, pepper and all but
remaining 2 tablespoons of Parmesan
cheese. Set aside.
4. Bring a large pot of salted water to a
boil. Gently drop 2 Lasange sheets into
the boiling water stirring to separate.
Cook for 2 minutes. Remove pasta using
a slotted spoon and place directly into
an ice-water bath to stop the cooking.
5. Remove from the bowl and lay flat onto
kitchen towels.
6. Spread L cup (80 ml) of the ricotta
filling alongside one short edge. Roll up
to enclose the filling.
7. Repeat with remaining ingredents.
8. Butter the bottom of a 9x13x3 inch
baking dish and pour 1 cup of béchamel
sauce. Arrange the cannelloni in a single
layer and pour 2 cups of the béchamel
sauce on top. Sprinkle with remaining
grated parmesan cheese.
9. Cover tightly with foil.
1. Set the wire rack to the bottom rack
height position. Turn the function dial
until the indicator on the LCD screen
points to BAKE. Set the temperature
to 400˚F (205˚C) and the timer to 30
minutes. Press the START/CANCEL
button to activate.
2. Reheat the remaining béchamel sauce
using a little more milk if necessary to
thin it out.
3. When serving cannelloni, drape
with reserved béchamel sauce over
the cannelloni.
67
21/03/11 9:57 AM