Meat cannelloni with Parmigiano Reggiano PDO, tomato sauce, spinach cream and EVO oil

Categories: ricette

by patrizio_eccechina

5.-Meat-cannelloni-with-Parmigiano-Reggiano-

Ingredients

Cannelloni pasta sheets g 250
Mixed ground meat g 400
Ricotta g 100
Parmigiano Reggiano PDO g 120
Tomato sauce g 250
Spinach g 250
Béchamel sauce g 250
Extra virgin olive oil g 40
Salt to taste
Black pepper to taste

Preparation

Brown the ground meat in half of the extra virgin olive oil, let it cool slightly, then mix it with the ricotta and 80 g of Parmigiano Reggiano PDO. Season with salt and pepper.
Stuff the cannelloni with the filling and arrange them in a baking dish lightly greased with extra virgin olive oil.
Cook the spinach in a little water or steam it, squeeze out the excess water, and blend it with the remaining extra virgin olive oil until you have a smooth, creamy consistency.
Spread the béchamel sauce and tomato sauce over the cannelloni, top with the remaining Parmigiano Reggiano PDO, and bake in a preheated oven at 180 °C for about 30–35 minutes, until the top is nicely browned.
Serve the cannelloni with the spinach purée and a spoonful of tomato sauce.

Oil and flavor: perfect pairings for your recipes

A rich, complex dish calls for Terra di Bari PDO “Castel del Monte” Organic EVO Oil, made primarily from Coratina olives. Its bold character, with notes of artichoke and fresh herbs and a pleasantly bitter and spicy finish, enhances every element of the dish, balancing the meat, Parmigiano Reggiano PDO, tomatoes, and spinach.