sábado, 4 de outubro de 2008

Prescrizione della sfida del Giovanna - Canelloni de Espinafre com Ricota Gratinado com Mozarella de Buffala

A Giovanna é dona do blog Cozinha Quente e publicou essa receita vegetáriana maravilhosa do livro do Jamie Oliver, Jamie´s Dinners- the essencial family cookbook.
Como sou leitora do seu blog e adorei a massa feita por ela, convidei para participar do Sfida Della Nostra Cucina com essa receita e ela aceitou.

Canelloni de Espinafre com Ricota Gratinado com Mozarella de Buffala

Foto do blog Cozinha Quente - Giovanna

Receita feita pelo Jamie Oliver:

Jamie's recipe for Awesome Spinach and Ricotta Cannelloni from his book "Jamie's Dinners" - Serves 4.

This is such a wonderfully light and super-tasty cannelloni, and again, I've avoided making the frustrating, painstaking bechamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!

2 knobs butter
olive oil
2 cloves of garlic, peeled and finely sliced
1 large handful of fresh marjoram or oregano, roughly chopped
1/4 of the nutmeg grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 x 400gr tins of good quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
400gr/14oz crumbly ricotta cheese
2 handfuls of freshly grated Parmesan cheese
16 cannelloni tubes
200gr/7oz mozzarella, broken up

For The White Sauce

1 x 500ml tub creme fraiche
3 anchovies, finely chopped
2 handfuls of freshly grated Parmesan cheese

Preheat the oven to 180C/350F/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up. Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over, it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.

After 5 minutes put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.

By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up - really easy.

Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the creme fraiche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelonni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

Ela fez assim:
Numa frigideira não aderente, refoguei alho e cebola no azeite e depois juntei o espinafre. Temperei com sal, pimenta e noz moscada. Reservei.
No tabuleiro, coloquei o molho de tomate pronto. Depois de frio, juntou a ricotta ao espinafre e depois recheou cannellonni um a um e colocando no tabuleiro. A receita fala pra fazer com aqueles sacos de confeiteiro ou qualquer saco mesmo, que você corte a ponta. Mas eu tinha um medidor, que era tipo uma colher pequena e fez com ela mesmo. Me poupou o trabalho de limpar o saco depois! :)
Depois fiz o molho branco com o creme fraiche, um pouco de leite, porque ficou muito espesso e o queijo Parmeggiano. Temperei com sal e pimenta e joguei por cima dos cannellonnis. Por cima, botei a mozzarella de buffala em fatias e levei ao forno já pré aquecido por 30 minutos.

Visitem o blog Cozinha Quente para ler a sua receita e participação neste desafio na integra.

Participante: Giovanna
Blog: http://cozinhaquente.blogspot.com/