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SPINACH AND CHEESE
CANNELLONI
Function: BAKE
Temperature: 400°F (200°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 5 servings
Ingredients for the Filling
3 Tablespoons (45 ml) Olive oil
1 Small Onion
2 Garlic cloves, minced
10 oz (280 g) Fresh baby spinach
1 ¾ Cups (420 ml) Fresh ricotta
1 Large Egg, lightly beaten
½ Cup (125 ml) Fresh Italian parsley,
chopped
3 oz (90 g) Sliced prosciutto (optional)
¼ Teaspoon (1.5 ml) Salt
Pinch Black pepper
½ Cup (125 ml) Freshly grated parmesan
cheese
10, 6 x 4 inch Fresh Lasange sheets
Ingredients for Béchamel Sauce
(White Sauce)
2 Tablespoons (30 ml) Unsalted butter
2 Tablespoons (30 ml) Unbleached all
purpose flour
4 Cups (1 litre) Milk
¼ Teaspoon (1 ml) Salt
¼ Teaspoon (1 ml) Black pepper
1/8 Teaspoon (.5 ml) Freshly grated
nutmeg
½ Cup (125 ml) Parmesan cheese, grated
Procedure for Béchamel Sauce
1. Heat butter in a heavy saucepot over
medium-low heat. Add the flour to the
butter and whisk together. Cook the
"roux" for one minute.
2. Gradually add the milk to the roux, beating
constantly. Bring the sauce to
a boil.
3. Reduce heat to a simmer and cook for
5 more minutes, stirring constantly (the
sauce will thicken). Remove from heat and
whisk in salt, pepper, nutmeg and
the cheese.
4. Strain the sauce. Keep covered and set
aside.
Procedure for Cannelloni
1. In a sauté pan set over medium heat,
heat the oil. Add onion and cook for five
minutes, or until lightly browned. Add
garlic and cook for another 30 seconds.
Add baby spinach and stir until wilted.
2. Remove from heat and cool completely.
3. Combine spinach, ricotta, egg,
parsley, prosciutto, salt, pepper and
all but remaining 2 tablespoons of
Parmesan cheese. Set aside.
4. Bring a large pot of salted water to a boil.
Gently drop 2 Lasange sheets into the
boiling water stirring to separate. Cook for
2 minutes. Remove pasta using a slotted
spoon and place directly into an ice-water
bath to stop the cooking.
5. Remove from the bowl and lay flat onto
kitchen towels.
6. Spread ¹/
³
cup (80 ml) of the ricotta filling
alongside one short edge. Roll up to
enclose the filling.
7. Repeat with remaining ingredents.
8. Butter the bottom of a 9x13x3 inch
baking dish and pour 1 cup of béchamel
sauce. Arrange the cannelloni in a single
layer and pour 2 cups of the béchamel
sauce on top. Sprinkle with remaining
grated parmesan cheese.
9. Cover tightly with foil.
10. Set the wire rack to the bottom rack
height position. Turn the function dial
until the indicator on the LCD screen
points to BAKE. Set the temperature to
400˚F (205˚C) and the timer to 30 min-
utes. Press the START/CANCEL button
to activate.
11. Reheat the remaining béchamel sauce
using a little more milk if necessary to
thin it out.
12. When serving cannelloni, drape with
reserved béchamel sauce over the
cannelloni.
CODDLED EGGS WITH SAUTEED
MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 18-20 minutes
Convection Fan: On
Yield: 4 servings
1 Shallot, finely diced
4 eggs
2 Tablespoons (30 ml) Unsalted butter
1 Cup (250 ml) Finely sliced mushrooms
1 Cup (250 ml) Loosely packed baby
spinach
¼ Cup (60 ml) Heavy cream
1 oz (30 g) Gorgonzola cheese
Pinch Grated nutmeg
¼ Teaspoon (2 ml) Salt
Pinch Pepper
2 Tablespoons (30 ml) Chopped chives
4 x ½ Cup capacity (4 x 125 ml capacity)
Ramekins
1. In a medium sauté pan, melt the butter.
Add shallots and sauté 1 minute. Add
mushrooms and cook until the water
evaporates. Add spinach and cook until
wilted. Season with salt and pepper.
Set aside.
2. In a small sauce pan heat the cream
and gorgonzola cheese, stirring until the
cheese melts. Pour 1 tablespoon into
each ramekin. Divide the mushroom and
spinach mixture amongst the ramekins
and make a well using the back of a
spoon. Crack one egg in each ramekin.
Cover with the remaining gorgonzola
cream.
3. Set the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the BAKE function.
4. Set the temperature to 325˚F (162˚C) with
CONVECTION turned ON and set the
timer to 25 minutes. Press the START/
CANCEL button to activate.
5. The coddled eggs are done when the
whites are nearly set and the yolks are
still soft.
Serve with a toasted slice of bread.
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