How to make Canneloni With Spinach And Mushroom -

Pasta sheets cooked, filled with spinach and mushrooms, rolled into cylindrical shapes, topped with creamy white sauce and cheese and baked.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) , Spinach (पालक)

Cuisine : Italian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Malvani Drumstick Hot Honey Paneer South Indian Baingan Bharta Aaluchi Patal Bhaji

Canneloni With Spinach And Mushroom

Canneloni With Spinach And Mushroom Recipe Card

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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Canneloni With Spinach And Mushroom Recipe

  • Refined flour (maida) 3/4 cup

  • Spinach chopped 3 bunches

  • Olive oil 2 teaspoons

  • Egg beaten 1

  • Salt 1/4 teaspoon

  • Mushrooms sliced thinly 6

  • Onion 1/2 small

  • Milk 2 cups

  • Bay leaf 1

  • Unsalted butter 3 tablespoons

  • Refined flour (maida) 5 teaspoons

  • Mustard powder 1/2 teaspoon

  • Garlic 1 cloves

  • White pepper powder 1/2 teaspoon

  • Nutmeg powder a pinch

  • Egg yolk 1

  • Parmesan cheese grated 1 tablespoon

  • Fresh bread crumbs 1 tablespoon

Method

Step 1

Place the flour, salt, olive oil and egg in a food processor and mix in short bursts till the mixture resembles large crumbs.

Step 2

If the crumbs come together when pressed between the fingers, it is ready otherwise continue the process for a few more bursts.

Step 3

Turn it out onto a lightly floured surface and knead into a smooth dough. Wrap it in a plastic wrap and refrigerate for twenty minutes.

Step 4

Divide the dough into four portions. Keep the portions covered and work with one portion at a time. Flatten it into a rectangle and roll with a light hand.

Step 5

Fold the sheet thrice and again roll. Repeat this process ten times till the sheets can be rolled very thin. Repeat this process with the remaining portions.

Step 6

Boil some water with salt and put these pieces in it for a minute. Remove with a slotted spoon and refresh in cold water. Lay them on a tea towel.

Step 7

Put the onion with milk and bay leaf in a pan and bring to a boil slowly. Strain and set aside. Melt half the butter in a pan, remove from heat and add five teaspoons of flour.

Step 8

Cook over low heat for two minutes. Again remove from heat and stir in mustard powder. Gradually add the hot milk and whisk till it is smooth.

Step 9

Return to the heat and simmer for ten minutes stirring all the while till the sauce coats the back of a spoon. Remove from heat, cover and keep aside.

Step 10

Preheat oven to 190C (375F). Melt the remaining butter over low heat and cook garlic till soft taking care that the colour does not change.

Step 11

Add spinach and mushrooms, cover and cook over moderate heat till the leaves wilt. Season with salt, pepper powder and nutmeg. Drain excess water.

Step 12

Add egg yolk, half the parmesan cheese and enough white sauce to bind it all together. Lay the pasta on a board.

Step 13

Spoon the filling along the centre of each piece and roll. Place in a buttered ovenproof dish and pour the remaining sauce over.

Step 14

Sprinkle the remaining parmesan cheese mixed with breadcrumbs over the top evenly. Bake for twenty to twenty five minutes till the top is golden brown.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.