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Main course
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Spinach and cheese filling:
500 g spinach 1 egg 1-2 cloves of garlic Salt to taste pepper nutmeg chili 320 g GAZİ Beyaz Peyniri 20 cannelloni Tomato sauce
1 tbsp olive oil 1-2 shallots 1 clove of garlic 2 tbsp tomato paste 400 g tomatoes (canned) 200 ml water 1 tsp salt Pepper 1 pinch sugar 1 tsp oregano For baking
150-200 g GAZİ Kashkaval -
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Preparation spinach and cheese filling
Wash spinach and chop into small pieces. Cook in a pan without any fat, until the spinach shrivels. Allow the liquid to evaporate. Chop the garlic and add. Allow the spinach to cool, squeeze the water out and add to a tall narrow dish. Add the herbs, cheese, and egg and blend into a fine puree using an immersion blender.
Preparation tomato sauce
Heat olive oil in a saucepan. Finely chop the shallots and garlic and sauté in the oil for 1-2 min. Add the tomato paste, canned tomatoes and herbs and let simmer for approx. 10 min. Add water if necessary.
Fill the cannelloni:
1. Place the creamy filling into a piping bag with a large tip and carefully pipe the filling into the cannelloni. If you do not have a piping bag, you can use a freezer bag and cut the corner or fill the cannelloni with a spoon. Alternatively, you can spread the filling onto sheets of lasagne.
2. Layer the filled cannelloni in a baking dish. Pour the tomato sauce over the cannelloni and sprinkle with the cheese.
3. Bake in a preheated oven at 200°C for about 30 minutes.
Our products in recipe
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WHITE CHEESE
CLASSIC 65 %, 500 G
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