Page 128 - COMING UNSTUCK by Sara tuck
P. 128
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spinach
cannelloni
Serves 6 Tomato sauce:
720ml (24 oz) jar tomato
Béchamel sauce: passata (crushed, sieved
35g (1¼ oz) butter tomatoes)
¼ cup plain flour 400g (14 oz) can chopped
2 cups whole milk tomatoes in juice
½ cup (50g, 1¾ oz) grated 2 cloves garlic, crushed
parmesan 2 tsp caster sugar
1 bay leaf ½ tsp chilli flakes
sea salt & freshly ground pepper ⅔ cup vegetable stock
½ tsp freshly grated nutmeg or water
Filling: Topping:
550g (1¼ lb) frozen spinach, 4 pieces white toast bread,
defrosted and squeezed dry crusts removed, roughly
1 small handful (20g, ¾ oz) chopped
fresh basil leaves 1 tsp chilli flakes
3 egg yolks 2 cloves garlic, crushed
½ cup (50g, 1¾ oz) grated 1 tsp sea salt
parmesan ⅓ cup (40g, 1½ oz) grated
400g (14 oz) ricotta parmesan
½ tsp freshly grated nutmeg 60g (2 oz) grated mozzarella
1 garlic clove, crushed 3 tsp olive oil
finely grated zest of 1 lemon ⅔ cup pine nuts
sea salt & freshly ground pepper
250g (9 oz) cannelloni tubes
(I use the ones that don’t
need pre-cooking)
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