Breville BOV800XL /A manual Spinach and Cheese Cannelloni

RECIPES

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

½Cup (125 ml) Fresh Italian parsley, chopped

3 oz (90 g) Sliced prosciutto (optional)

¼Teaspoon (1.5 ml) Salt Pinch Black pepper

½Cup (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

¼Teaspoon (1 ml) Salt

¼Teaspoon (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.

RECIPES

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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