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from Valencia


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Recipes
with spinach

 

Spinach cannelloni
  • 3 LARGE POTATOES, cooked and sliced
  • 10 OLIVES, halved
  • 2 ONIONS, chopped
  • 1 RED SWEET PEPPER, cut
  • 6 EGGS
  • 2 CLOVES GARLIC
  • 1/2 CUP MILK
  • 100 GRAM CHEESE, grated
    •
  • 1 BOX OF CANNELLONI, or FRESH PASTA
  • 2 ONIONS, chopped
  • 2 CLOVES GARLIC, chopped
  • 250 GRAMSPINACH
  • 200 GRAM RICOTTA or COTTAGE CHEESE
  • 40 GRAM FLOUR
  • 40 GRAM BUTTER
  • 2 1/2 CUP MILK
  • 200 GRAM CHEESE, grated
    •

Fry the potatoes for 5 minutes, add the sweet pepper, onion and garlic and fry 5 minutes more. Now add the olives. Mix eggs and milk and poor over the potato mixture. Sprinkle the cheese on top. Put a lid on the frying pan and fry until the egg is dry.

Fry the onions and the garlic for 5 minutes, add the spinach and fry 5 minutes more. Chop the spinach mixture and add the ricotta and salt and pepper. Stuff the cannelloni with this mixture. For the sauce, melt the butter and stir in the flour, simmer for 3 minutes and add the milk. Bring to the boil, stir well and heat for 3 minutes. Dissolve the cheese. Put the cannelloni in an oven dish on a small layer of cheese sauce and poor the rest of the cheese sauce on top. Bake half an hour in the oven at 200 degrees Celsius.