Rossini Cannelloni Recipe
Spinach filled crepes in béchamel sauce topped with pomodoro, served with mixed salad.
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Ingredients
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Crepes
Filling
Béchamel Sauce
Pomodoro Sauce
Mixed Salad
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together all-purpose flour, eggs, milk, and salt until smooth. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
In a non-stick skillet, melt a little butter over medium heat. Pour a ladle of batter into the skillet, swirling to cover the bottom. Cook for about 1-2 minutes until edges lift, then flip and cook for another minute. Repeat until all batter is used.
Filling
- 3
Prepare the Spinach Filling
In a pan, sauté fresh spinach until wilted. Remove from heat and let cool slightly. In a bowl, combine the sautéed spinach, ricotta cheese, grated parmesan, nutmeg, salt, and pepper. Mix well.
Béchamel Sauce
- 4
Pomodoro Sauce
- 5
Assembly
- 6
Assemble the Cannelloni
Take each crepe and place a spoonful of the spinach filling in the center. Roll up and place seam-side down in a baking dish. Pour béchamel sauce over the top.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake for 20 minutes until heated through and golden.
- 8
Serve
Spoon the warm pomodoro sauce over the baked cannelloni. Serve with a mixed salad on the side.
Mixed Salad
- 9
Prepare the Mixed Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine.
