Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Gratinated cannelloni stuffed with herbs and salad leaves, pan-fried artichokes

11 September 2006
Gratinated cannelloni stuffed with herbs and salad leaves, pan-fried artichokes

Ingredients

(serves four)

300g spinach
300g mesclun (a mixture of different green salad leaves)
300g rocket
200g ricotta cheese
50g parmesan
1 egg
Chicken juice
Olive oil
Thinly sliced globe artichoke

For the pasta:
300g flour
4 eggs
Olive oil

Method

Sauté the leaves in olive oil until wilted. Drain and cool. Squeeze out water. Chop finely and mix with the cheeses and the egg. Season.

Combine pasta ingredients. Add enough water to bring dough together. Roll the pasta into thin strips. Cut into squares. Pipe ricotta mixture on to the pasta and roll to form cannelloni. Sprinkle with parmesan and gratiner.

Sauté the artichoke in olive oil. When crisp add a little mesclun. Put this on the plate place the cannelloni on top and spoon some reduced chicken juice around.

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