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Silver Beet Cannelloni

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Silver Beet Cannelloni This recipe comes from the Stephanie Alexander Kitchen Garden Foundation Silver Beet Cannelloni Photos by Mark Coulson. Equipment: stock pot measuring spoons pasta machine bowls, 2 small and 6 clean tea towels salad spinner 4 large (including 1 very large) chopping boards knives – small grater and large frying pan with lid kitchen scales colander Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p2 wooden spoon tray large spoons 2 baking dishes pasta lifter or nutmeg grater large egg slice food processor Ingredients: salt semolina flour 10 g butter, for for dusting greasing the baking pans 2 portions basic pasta dough (400 g) Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p3 For the filling: 40 silver beet 2 onions 6 cloves garlic leaves (or 1 good-sized bunch) 70 g Parmesan 2 tablespoons extra 1 kg ricotta cheese virgin olive oil cheese whole nutmeg 100 mL fat-reduced 2 × 400 g tins (for grating) cream tomatoes with their juice (or frozen) 30 sage leaves salt and black pepper (to taste) Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p4 What to do: Use a double batch of pasta dough that has been made for you, OR make pasta dough using the Basic pasta dough recipe but making a double batch. Fill the very large pot with water and add a tablespoon of salt. *Ask an adult to set it on to boil. Roll the pasta sheets to the second-last notch on the pasta machine. Cut the pasta sheets to convenient lengths. When the water is boiling, boil the pasta sheets for 3 minutes. You may need to work in batches. *An adult should supervise. Fill a large bowl with cold water and place it near the stove. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p5 As the pasta sheets cook, lift them out very gently. Float each one in the bowl of cold water to cool. Spread the pasta sheets out to dry on clean tea towels. Do not overlap the pasta sheets, or they will stick together. Continue until all sheets are cooked and drained, then cut all sheets into 10 cm long pieces. Making the filling: Preheat the oven to 180˚C. Wash the silver beet and dry in a salad spinner or tea towels. Dampen a clean tea towel, fold and place it under the chopping board to prevent it from slipping. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p6 Strip the leaves from the silver beet stalks. Dry the stems in a tea towel. Cut the stems into small pieces and set aside. Roll the leaves into a large sausage shape and slice across the middle into ribbons. Set aside in a large bowl. Chop the onions finely and set them aside in a small bowl. Peel and chop the garlic finely and set it aside in another small bowl. Grate the Parmesan cheese and set aside. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p7 Place the frying pan on the stove to warm up, adding the olive oil. When the oil is warm, sauté the onion for 2 minutes. Add the chopped silver beet stems and stir. Cook for 2 minutes. Add the garlic and cook for half a minute, stirring – it should start smelling good. Add all the silver beet leaves to the pan and stir to coat in the garlic, onion and hot oil. Cover the pan and cook on low for 3 minutes. Uncover, raise the heat to high, and stir as the mixture cooks to evaporate any liquid in the pan. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p8 Place a colander over a large bowl. Tip in the onion and silver beet mixture, pressing down with the back of a wooden spoon to force any extra liquid out. Discard liquid. Spread the onion and silver beet onto a tray and refrigerate for 10 minutes. Crumble the ricotta into a large bowl and 2 add ¼3 of the grated Parmesan. Add ¼3 of the cream. Mix with a large spoon. Add and stir in the cooled, cooked greens. Season with salt, pepper and grated nutmeg. Taste and adjust the seasoning. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p9 Assembling the cannelloni: Butter the baking dishes. Divide the filling into 24 equal portions. (Estimate 6 equal portions, each one enough to fill 4 pasta cannelloni – this will be a good start.) Spoon a quantity of filling down the centre of each strip of pasta. Roll the pasta up like a sausage roll. Place the roll seam-side down in one of the buttered dishes. Continue until all rolls are filled and tucked into dishes in rows. Stephanie Alexander Kitchen Garden Foundation © 2012 Stephanie Alexander Kitchen Garden Foundation © 2012 Silver Beet Cannelloni p10 Tip the contents of the tins of tomato into the food processor and pulse until smooth. Mix the rest of the light cream with the tomatoes. Spoon this tomato-cream mixture generously over the cannelloni. Position the fresh sage leaves on top. Dust with the rest of the grated parmesan. Place carefully in the preheated oven and bake for 15–20 minutes, until bubbling and very hot. *Ask an adult to remove it from the oven for you when it is done. Allow to settle for a few minutes before serving. Stephanie Alexander Kitchen Garden Foundation © 2012 .
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