Cannelloni with spinach and egg
6 servings
75 minutes
Cannelloni with spinach and egg is an exquisite dish of Italian cuisine that embodies the coziness of a family dinner. Historically, cannelloni originated in Naples, and their variations spread throughout Italy. The tender spinach combined with the creamy texture of boiled egg creates a harmonious flavor enhanced by butter and Gruyère cheese. The enveloping béchamel sauce gives the dish a special tenderness, while baking in the oven forms an appetizing golden crust. Cannelloni are suitable for both festive dinners and everyday meals, allowing one to enjoy the richness of Italian traditions. They are served hot, complemented by a glass of white wine or a fresh salad, highlighting the softness of the filling and richness of taste. This dish can warm the soul and bring people together at the table, offering the warmth of home cooking.
1
Prepare the filling: boil the eggs hard and chop them finely. Boil the spinach for 10 minutes in salted boiling water, drain excess moisture in a colander, then chop the leaves.
- Chicken egg: 3 pieces
- Spinach: 1 kg
- Salt: to taste
2
Heat 50 grams of butter in a pan and add spinach. Remove the pan from the heat, mix in the eggs and half of the grated cheese.
- Butter: 105 g
- Spinach: 1 kg
- Chicken egg: 3 pieces
- Gruyere cheese: 50 g
3
If you are using ready-made cannelloni, follow the cooking instructions on the package (it's better to choose those that do not require pre-cooking — if you have such ones, drain the water well before filling them). If you are using pasta sheets, simply lay them out on the table and wrap the filling inside. You can fill the cannelloni using a teaspoon from your little finger. Place the resulting stuffed tubes in a fireproof dish.
- Cannelloni pasta: 12 pieces
4
Make a thick béchamel sauce: melt butter with vegetable oil in a saucepan. Remove the pot from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes.
- Butter: 105 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
5
Pour the sauce over the cannelloni. Sprinkle with the remaining grated cheese and place pieces of butter on top. Send to a preheated oven at 200 degrees and bake for 15-30 minutes until the crust turns golden brown. Remove the dish from the oven. Let it sit for 5 minutes before serving.
- Gruyere cheese: 50 g
- Butter: 105 g