|
Main course|
Appetizer500 g | spinach |
1 | egg |
1-2 | cloves of garlic |
Salt to taste | |
pepper | |
nutmeg | |
chili | |
320 g | GAZİ Beyaz Peyniri |
20 | cannelloni |
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 |
150-200 g | GAZİ Kashkaval |
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.
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.
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.
WHITE CHEESE
CLASSIC 65 %, 500 G
Every month a recipe is named
recipe of the month.
Come back every month & cook with GAZİ.