It's not art it's dinner

By: itsnotartitsdinner

Nov 22 2010

Category: Pasta

2 Comments

So I have joined the world of blogging.  My creative flair, which has been in hiding for many a year, is about to be dug up, and then challenged further by my technology ineptness.   My purpose, to create erotic food which will stimulate the taste buds and inspire others to experiment in the kitchen.

This weekend I tapped into all things Italian with an Italian Feast.  Starters were Mushroom and garlic warmed dip served with fresh bread and potted cheese dip.  For the main I served spinach and ricotta cannelloni and for the meat eaters meat lovers pasta – inspired by http://uforicfood.wordpress.com/2010/11/17/day-17-matts-meatlover-pasta-revisted/ we then followed up with zabaglione, cream and strawberries.  Here is my Cannelloni recipe.

                 Cannelloni, Tomato and Ricotta

-= Ingredients =-
1 package cannelloni ; tubes
~~ Filling: – ~~
250 gram fresh ricotta or cream cheese
1/4 cup Cheese ; grated – i used mozzarella and cheddar
250 gram spinach ; frozen
2 each Eggs
1/2 teaspoon salt
1 pinch Black pepper
1 pinch Nutmeg
1 clove garlic crushed
~~ Sauce: – ~~
4 cups passata ; with herbs
1 each Onion
1 each garlic; crushed 
1 splash red Wine
5 each Mushrooms ; sliced
100 gram Mozzarella ; and parmesan
Thickened cream to top

-= Instructions =-
To make the sauce, fry onion, garlic and mushrooms til soft. add passata (see notes, for instruction on how to make passata), and red wine, cook for 10 minutes or until wine reduces.
place spinach, cheeses, eggs, garlic, nutmeg, salt and pepper in a bowl, mix together. fill canneloni tubes or place on sheets and roll up.
put a little sauce on the bottom of a baking dish, place canneloni in a single layer side by side in the dish. pour over the remaining sauce, and a little cream if desired. top with mozzarella and parmesan. bake 200°C for 25-35 minutes.

Notes: –
To make passata I roast a whole heap of tomatoes cut into quarters with some oil, garlic and herbs.  Then I pulsate once cooled with a hand held bamix.  Can be frozen and used with bolognese, or with any pasta dish.  Delicious! and worth the extra effort.