CANNELLONI VERDI LEGGERE Max cost £5.00, $8 Takes about 2 hours

Stuffed Spinach Pasta Tubes Serves 4-5 as a main course


This is my latest creation. It is a lighter version of classic Cannelloni Verdi and although it is time consuming to put together, the resulting dish is well worth the effort.
The tomato sauce and pasta sheets can be prepared in advance.
METHOD

Heat the oil and buttter in a pan and gently fry the shallots or onion until soft and translucent. Add the pancetta and beef (breaking it up) and cook until it is longer pink/red, about 2 minutes. Remove from the heat and allow to cool. Mix in the chopped ham, the cheeses and the beaten egg, then add a generous pinch of nutmeg and season to taste. Divide the mixture into 20 blobs. This is our filling.

Cook the pasta sheets in plenty of boiling salted water until a little less than al dente (with freshly made pasta this will take a matter of 30 seconds). Then plunge the sheets into cold water for a minute to stop them cooking, rinse them under a cold tap to wash off any starch and drain them on kitchen towels.

Take one blob of filling and spread it thinly on a sheet of pasta, leaving a 1cm (½") border at one end. Roll up the pasta sheet like a swiss (jelly) roll, leaving the border without filling till last, then place the roll join side down in a buttered baking dish (just big enough to take all 20 rolls in one layer). Repeat 19 times. Preheat the oven half way through.

Pour the tomato sauce over the pasta rolls and bake in the oven for 20 minutes. Remove from the oven, allow the cannelloni to stand for 5 minutes, then serve with extra parmesan cheese.

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