Ananda in the Himalayas

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Recipe of the month

Olive, corn and spinach cannelloni

Ingredients:

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Lasagna sheets 8nos, boiled al dente

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Pine nuts 1tbsp, toasted

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Kalamata olives 8nos

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Virgin olive oil 2tbsp

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Baby spinach leaves 200g, cleaned and finely sliced, blanched

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Basil 2tbsp, shredded

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Coriander 2tbsp chopped

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Garlic cloves 1-2 no, finely chopped

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Corn kernels 1/2cup

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Parmesan 4tbsp

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Grated nutmeg Pinch

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Kalamata olives 2tbsp, chopped

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Salt and freshly ground pepper

Tomato Sauce

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Olive oil 1 tbsp.

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Garlic clove 1, finely chopped

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Plum tomato 500gm

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Caster sugar 1tsp

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Basil 1 tbsp, shredded

Method:

1
Squeeze out the excess water from the leaves, then chop the spinach finely and place it in a bowl. Heat the olive oil in a saucepan over a moderate heat, add the garlic and allow it to cook for a minute, then add corn kernel and toss for a minute Add the chopped spinach and sauté for 30seconds more. Season with salt and pepper. Remove form heat and add herbs, grated nutmeg, kalamata olives and parmesan. Swirl the mixture with the spoon so that all the ingredients are evenly spread out.

For tomato sauce:

Blanch the tomatoes to remove skin. Cut the tomatoes in half and remove the seeds, preserving any juices and flesh in the process. Add the olive oil to a saucepan over a moderate heat. When the oil is warm add the garlic and sauté it for a minute. Add the tomatoes with their juice and cook on a low heat until almost all the liquid has evaporated. Season with salt and castor sugar.

For cannelloni

With a tablespoon fill the cannelloni with the spinach so that it fills them totally, repeat this until you have used all the ingredients.

To Cook the Cannelloni:
Preheat an oven to 200C. Grease an oven proof container large enough to hold the cannelloni snugly or 8 individual ones e.g.. pie dishes, with olive oil. Remove the tomato sauce from the heat and stir in the basil leaves. Pour a little of the tomato sauce over the base of the container or containers, so that it covers the base generously. Place the filled cannelloni in the container/containers, then cover them with the tomato sauce. Place an oiled sheet of olive oil over the cannelloni and place it in the preheated oven. Allow 8-10 minutes (the lesser time if preparing individual ones) for the cannelloni to cook. It is cooked when the cannelloni is soft. While it is cooking prepare the sauce. When the cannelloni is ready keep it warm until ready to serve.

To Serve:

Carefully remove the cannelloni from its cooking container, and place 2 cannelloni rolls on the centre of 4 plates with the tomato sauce sprinkle the pine nuts and garnish the cannelloni with basil leaves and kalamata olives.