Leek Cannelloni with Spinach and Ricotta.
Cook time: 55 mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
3 cups fresh ricotta
250g frozen spinach, liquid discarded
1 lemon, zested
1 egg
2 tablespoons parmesan, extra to serve
1 teaspoon fine sea salt
¼ teaspoon cracked black pepper
2 large leeks
½ cup panko crumbs. Use gluten free breadcrumbs if preferred
2 tablespoons olive oil
Method.
1. Preheat the oven to 180°C fan-forced. Get a baking dish 26 cm x 21 cm
2.Combine the ricotta, spinach, lemon zest, egg, 2 tablespoons of parmesan, salt and pepper in a large bowl.
3.Trim the leeks to fit the width of your baking dish. Cut each leek lengthways down one side only, then gently separate the layers to create wide sheets. rinse and dry any debris/dirt from leek first. You will need 7.
4.Spoon the ricotta mixture along the centre of each leek sheet and roll to form a tube. Arrange snugly in the baking dish and repeat with the remaining leek and filling.
5.Cover with baking paper and foil and bake for 45 minutes.
6. Remove the paper and foil. If there’s excess liquid in tray, carefully tip half out. Sprinkle with panko breadcrumbs, remaining parmesan, and olive oil.
7. Bake uncovered for a further 10-15 minutes, until golden. Serve by cutting through the centre lengthways.
Cook’s Note:
Make gluten free and omit panko crumbs or use gluten free breadcrumbs.
Enjoy! Amanda x
