Wednesday, 26 February 2014

Cannelloni Bento


We had cannelloni with Ricotta and Spinach leftover, and it was perfect for kid's school lunch. This was the first time I made this recipe, and my kids loved it! They even didn't notice there was spinach in it :)

Here the recipe : Cannelloni Emiliani with Ricotta and Spinach from Barilla

Ingredients :
20 pcs Cannelloni Emiliani Barilla
for filling :
500 g ricotta
40 g frozen spinach
70 g grated Parmigiano-Reggiano
1/2 pcs onion - chopped
2 tbs olive oil
1 knob of butter
salt and paper to taste
For the bechamel sauce :
1.2 lt hot milk
60 g butter
60 g flour
salt and nutmeg to taste

Method :
1.  For the bechamel, melt the butter in a pan.
2.  Add the flour, and all the (hot) milk.
3.  Beat the heat with a whisk until it boils.
4.  Add salt and nutmeg to taste.
5.  Blanch the spinach with salted boiling water and chop roughly.
6.  Brown the onion in a pan.
7.  Add the spinach and ricotta, and cook for a further minute.
8.  Remove from the heat.
9.  Add salt, pepper, and Parmigiano-Reggiano
10. Fill the Cannelloni Emiliani with the filling using a spoon or piping bag
11. Spread a layer of bechamel in a buttered dish and lay the Cannelloni Emiliani on top.
12. Cover with the remaining bechamel and sprinkle with Parmigiano-Reggiano
13. Bake at 190C for 30 minutes.
14. Allow it to rest for 10 minutes before serving.


Details of the lunch boxes as below :


For my little one, I prepared :
1. Cannelloni Emiliani with Ricotta and Spinach slices with carrot "flower" on top
2. Corn on the cob
3. Sausages
4. Kale leaf
5. Green seedless grapes
6. Kiwi fruit for recess



For my eldest son, I prepared :
1. Cannelloni Emiliani with Ricotta and Spinach slices with carrot "flower" on top
2. Corn on the cob
3. Sausages
4. Kale leaf
5. Green seedless grapes
6. Watermelon cuts for recess

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