CANELONES
SPINACH & RICOTTA CRÊPES
Cannelloni is a classic Italian dish that takes on a unique twist in Argentina, where we prepare them using panqueques (savoury crêpes) instead of pasta, a delightful deviation that somehow just works. Growing up, we were fortunate to have our moms and grannies prepare this dish for us. Facu is Spanish/German and Pamela is Italian/German, but the fact that the same method is used regardless of our different backgrounds highlights the important role of the family in preserving and passing down recipes through the generations.
MAKES APPROX. 12
FOR THE CRÊPES:
4 large eggs
480ml (2 cups) milk
80g (5 tbsp) salted butter,
melted and cooled, plus
extra for greasing
240g (2 cups) plain flour
FOR THE FILLING:
1kg (2¼lb) fresh baby
spinach
2 tbsp olive oil
1 white onion, chopped
1 red onion, chopped
½ red pepper, chopped
1 garlic clove, chopped
1 egg
500g (1lb 2oz) ricotta
cheese
1 tsp salt
a pinch of freshly ground
black pepper
FOR THE TOMATO
SAUCE:
1 tbsp olive oil
1 spring onion, chopped
½ red pepper, chopped
1 garlic clove, chopped
1 litre (4¼ cups) tomato
passata
FOR THE BÉCHAMEL:
100g (¾ cup) cornflour
720ml (3 cups) milk
110g (½ cup) salted butter,
diced
1 tsp salt
1 tsp freshly ground black
pepper
a pinch of ground nutmeg
TO SERVE:
freshly grated Parmesan
cheese
To make the crêpes, whisk the eggs in a large mixing bowl.
Add the milk and melted butter, then slowly add the flour
while whisking thoroughly until well blended and smooth.
Melt a little butter in a non-stick frying pan over a medium-high
heat. Pour in a ladleful of the batter, then tilt the pan to spread it
out in a thin, even layer across the base. Cook for a few minutes
on each side, until golden. Slide out onto a plate while you cook
the rest – you should get approx. 12 crêpes. Add more butter to
grease the pan in between batches if needed.
To make the filling, put the spinach in a hot, dry frying pan set
on a high heat. Let it cook down until it's just lightly wilted.
Drain in a colander and allow to cool.
Wipe out the pan to remove any water, then add the oil and
set the pan over a medium heat. When the oil is hot, add
the onions and pepper and cook for about 10 minutes, until
the onions are transparent. Add the garlic and cook for
30 seconds more, just until fragrant.
Tip the onion mixture into a bowl along with the wilted
spinach, egg, ricotta, salt and pepper, mixing well. Set aside.
To make the tomato sauce, heat the oil in a saucepan over
a medium heat. Add the spring onion and red pepper and
cook for a few minutes, until softened, then add the garlic
and cook for 30 seconds more, just until fragrant. Stir in the
tomato passata and simmer for 15 minutes.
To make the béchamel, put the cornflour in a cup and add a bit
of the milk. Stir with a fork until smooth, then pour this mixture
into a saucepan set over a medium heat. Slowly add the rest of
the milk, stirring constantly for a few minutes, until it starts to
thicken. Once it has reached the consistency of a thick yogurt,
remove the pan from the heat and add the butter, salt, pepper
and nutmeg. Mix well until the butter has melted, then set
aside to cool.
Preheat the fan to 180°C fan (350°F fan).
To assemble, lay out all the crêpes on a clean tabletop or
counter and distribute the filling equally among them. Roll up
each crêpe tightly, avoiding any air pockets.
Spread a little tomato sauce on the bottom of two large baking
dishes to prevent sticking. Divide the canelones between the
dishes, nestling them side by side. It’s okay if the canelones are
a bit longer than your dishes – the edges can stick up a little.
Cover with the remaining tomato sauce, then pour over the
béchamel. Bake in the preheated oven for 15 minutes, until
heated through and the sauce is bubbling.
Serve with plenty of freshly grated Parmesan sprinkled on top.