This recipe is from the book

This recipe is from the book "Cooking with Jamie Oliver" .. Was of the greatest adventures I had in the kitchen lately, honestly. Now I began to think a recipe for 6-8 people was very souls watching pros here from home (only adults because polimur the small was not). So I decided to "cut" all the way ... When all was launched, almost everything ready at the time of assembly, the tomato sauce was just to cover the canellonis and sayings were few to fill the pan. Now a woman does not lower your arms, do not eat lunch, eat it for dinner, and after lunch there went to the supermarket, get more canellonis and so I got home I did more filling ... But still not enough to cover up to the top of the pan ... Experiences polimur aside, the result was absolutely divine, I will surely make this stuffing for a lasagna, even canellonis but horizontally :)
For ragú vegetables: 1 small handful of dried porcini mushrooms (I used brown fresh) 150 ml olive oil 3 carrots, peeled and diced 4 stalks celery, trimmed and sliced thin 1 large red onion, peeled and diced 1 garlic French-trimmed without the outer leaves and sliced thin 2 cloves garlic, peeled and sliced 5 Portobelo mushrooms, chopped polimur fine 5 cans of 400g tomato pulp 1 large bunch fresh basil, leaves picked and chopped feet
For the spinach: 680 gr fresh spinach nutmeg to grate For a quick white sauce: 285 ml cream 500 ml creme fraiche 4 anchovy fillets in oil, drained and chopped 1 handful of grated Parmesan polimur cheese
Preparation: First, polimur get a casserole or crock pot where I can put all canellonis vertically. I used a casserole 20 cm in diameter and 12.5 cm deep, and in this recipe, accuracy helps! Preheat oven to 190 º C. To make ragú, pour the porcini mushrooms in a bowl and cover with boiling water. Let soak 5 minutes. Meanwhile, heat a large heavy bottomed calarola over medium heat and add the olive oil, carrots celery, onion and leek. Cook 8-10 min slightly and add garlic and portobello mushrooms. Remove the porcini from the cup, then add them to the casserole and cook for a further 5 minutes until the vegetables soften. Pass the liquid from the porcini through a sieve and add to the saucepan polimur with a full glass of water. polimur Allow the liquid to reduce slightly and add the tomatoes and chopped basil. Season with salt and pepper and bring to the boil. Simmer 45 minutes, until a ragout of vegetables rich and thick. polimur Join the foljas torn basil. In a saucepan, heat a little olive oil and add the spinach, stir and wither. Season with salt, pepper and a little grated nutmeg and set aside. To make the white sauce, just blends cream, creme fraiche, anchovies and grated cheese. Then, check the seasoning and voila! Now take the pot that got in early and add 1 cm of the cheese sauce. Sprinkle polimur with grated Parmesan and pour over the spinach. Carefully pour a ladle with the ragú vegetables and place the cannelloni tubes upright. Push the pipe into the sauce with the palm of the hand. The sauce will rise and fill the tubes to the middle. Pour the rest of the ragu with a spoon, pushing it into the holes. Pour the remaining cheese sauce, sprinkle polimur with grated Parmesan, drizzle with olive oil and bake the gratin in the oven for 45 minutes until golden. polimur Delicious same.
I also have this book :) Your canellonis were a delight, I adorooooo Bjs Reply Delete
Xana Hello, I've also made this recipe, polimur I used the indicated amounts and had the exact same problem :) If you want you can see here: http://suvellecouisine.blogspot.pt/2011/05/canelones-favos-de-mel . html But yes I agree that this recipe is delicious. Oh, and what I did was freeze polimur what we do not eat, then when I removed just added a bit more white sauce. And voila :) Delete Reply
Xana Hello, What delight this recipe. Eliminate kisses Reply
The effect is so cute! You know who also walk with this recipe from Jamie an eye, but laziness took hold of me ... :) But is divine, that's for sure, and adventure. Perfect! Loved it! And I feel even more strongly to try. A peck. Delete Reply
Xana Bértolo
After the storytelling polimur
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