It´s been quite a while since I posted a recipe, so long that I think I haven´t said HAPPY NEW YEAR! hehe. I have been thinking lots of blog posts in my head and now that I am sitting here writing this I don´t remember anything i have been wanting to blog about. I have been reading fun books I want to tell you about, one is called “On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. It is a very interesting book and even though I am not the scientist type and have troubles understanding all the English scientific words it´s very educational. A really good book to have in your cook book collection.
A local newspaper asked me for a recipe. I decided to make Cannelloni with chicken, served with a good loaf of bread and lightly cooked fresh spinach.
Do I need to say: As much as you can, buy fresh, buy local, buy food you can trust that is good, buy organic that you know for sure is organic.
Chicken Cannelloni with spinach.
- 300 g stone milled organic flour
- 3 eggs
Mix together in a food processor for 30 sec and then by hand or by hand only. Flat out the dough with a rolling pin or a pasta machine and make thin lasagna sheets.
- 2 chicken breasts
- 1/2 dl heavy cream
- Handful of fresh basil
- 1 egg
- 2 cloves garlic
- Salt and pepper, teaspoon each
Mix all ingredients very well together in a food processor.
The tomato sauce:
- 1 bottle (about 500 ml ) Tomato passata
- 1-2 shallots (onion)
- 1 tbsp Extra Virgin Olive Oil
2 dl Mozzarella, shredded
Spinach, cooked in EVOO
Lightly cook the finely chopped onion in a tbsp of EVOO to soften it up, add the tomato passata and cook on medium heat for 5 minutes. Ta ta you got a mild and tasty tomato sauce. Make sure you use a good passata.
Put the filling on the lasagna sheets, about 3-4 tablespoons per sheet. Roll it up.
Pour the tomato sauce in an oven proved dish, not all though, place the lasagna sheets on top. Pour over the rest of the sauce on top of the sheets so they are soft when cooked.
Bake for about half an hour. Add the shredded mozzarella and bake for another 10 minutes.
Saute the spinach with a little bit of good extra virgin olive oil (EVOO).
Make sure you got lots of pamagiano reggiano shredded on top of the whole thing.