Canneloni With Spinach And Mushroom

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Old 27-Aug-2012
Canneloni With Spinach And Mushroom


•Refined flour (maida) 3/4 cup
•Salt 1/4 teaspoon
•Olive oil 2 teaspoons
•Egg,beaten 1
•Spinach,chopped 3 bunches
•Mushrooms,sliced thinly 6-
•Onion 1/2 small
•Milk 2 cups
•Bay leaf 1
•Unsalted butter 3 tablespoons
•Refined flour (maida) 5 teaspoons
•Mustard powder 1/2 teaspoon
•Garlic 1 cloves
•White pepper powder 1/2 teaspoon
•Nutmeg powder a pinch
•Egg yolk 1
•Parmesan cheese,grated 1 tablespoon
•Fresh bread crumbs 1 tablespoon
Place the flour, salt, olive oil and egg in a food processor and mix in short bursts till the mixture resembles large crumbs. If the crumbs come together when pressed between the fingers, it is ready otherwise continue the process for a few more bursts. Turn it out onto a lightly floured surface and knead into a smooth dough. Wrap it in a plastic wrap and refrigerate for twenty minutes. Divide the dough into four portions. Keep the portions covered and work with one portion at a time. Flatten it into a rectangle and roll with a light hand. Fold the sheet thrice and again roll. Repeat this process ten times till the sheets can be rolled very thin. Repeat this process with the remaining portions. Boil some water with salt and put these pieces in it for a minute. Remove with a slotted spoon and refresh in cold water. Lay them on a tea towel. Put the onion with milk and bay leaf in a pan and bring to a boil slowly. Strain and set aside. Melt half the butter in a pan, remove from heat and add five teaspoons of flour. Cook over low heat for two minutes. Again remove from heat and stir in mustard powder. Gradually add the hot milk and whisk till it is smooth. Return to the heat and simmer for ten minutes stirring all the while till the sauce coats the back of a spoon. Remove from heat, cover and keep aside. Preheat oven to 190C (375F). Melt the remaining butter over low heat and cook garlic till soft taking care that the colour does not change. Add spinach and mushrooms, cover and cook over moderate heat till the leaves wilt. Season with salt, pepper powder and nutmeg. Drain excess water. Add egg yolk, half the parmesan cheese and enough white sauce to bind it all together. Lay the pasta on a board. Spoon the filling along the centre of each piece and roll. Place in a buttered ovenproof dish and pour the remaining sauce over. Sprinkle the remaining parmesan cheese mixed with breadcrumbs over the top evenly. Bake for twenty to twenty five minutes till the top is golden brown.

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