Ingredients with Measurements:
- 12 cannelloni tubes
- 2 red bell peppers, roasted and peeled
- 1 cup of peperoni cruschi (dried and fried sweet peppers)
- 2 cups of fresh spinach leaves
- 1 cup of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot for boiling cannelloni
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring salted water to a boil. Add cannelloni tubes and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In a blender or food processor, combine roasted red bell peppers, peperoni cruschi, and 2 tablespoons of olive oil. Blend until smooth.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
5. Add fresh spinach leaves to the cheese mixture and stir until well combined.
6. Stuff the cannelloni tubes with the cheese and spinach mixture using a spoon or piping bag.
7. Spread a layer of the red pepper and peperoni cruschi sauce on the bottom of the baking dish.
8. Arrange the stuffed cannelloni tubes in the baking dish.
9. Pour the remaining red pepper and peperoni cruschi sauce over the cannelloni tubes.
10. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Peperoni cruschi can be substituted with sun-dried tomatoes.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Substitute spinach with kale or Swiss chard for a different flavor.
Tips and tricks:
- Use a piping bag to stuff the cannelloni tubes for a neater presentation.
- Make the red pepper and peperoni cruschi sauce ahead of time and store in the refrigerator for up to 3 days.
- Garnish with fresh basil leaves for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a large platter with fresh basil leaves and a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves and Parmesan cheese.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
- Arugula salad with cherry tomatoes and balsamic vinaigrette.
- Garlic bread or breadsticks.
Troubleshooting advice:
- If the cannelloni tubes are too hard to stuff, try soaking them in hot water for a few minutes to soften them up.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the cannelloni tubes until al dente to avoid them becoming too soft and falling apart.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cannelloni is a traditional Italian pasta dish that originated in the region of Emilia-Romagna. It is typically stuffed with meat or cheese and baked in a tomato sauce.
Flavor profiles:
This dish is savory and slightly sweet from the roasted red peppers and peperoni cruschi. The cheese and spinach mixture adds a creamy and earthy flavor.
Serving suggestions:
Serve hot with a side salad and a glass of red wine.
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Region: Italian