Thursday, May 23, 2013

Spinach, mushroom and ricotta cannelloni

So... It finally happened. I submitted my Master's thesis!
It feels surreal, amazing and totally normal at the same time.

So now you know... the reason why this blog was on stand-by modus for the last couple of weeks was mostly because the amount of proof-reading, referencing and rewriting that was happening on this side of the screen. 

Not much fancy cuisine happened. Microwave and pizza happened. 

Lucky enough I could also count on both Marjan and mr. Boyfriend who prevented me from starving. 
Both of them did an awesome job at keeping a real foodie satisfied and happy.

Marjan made this super-tasty cannelloni with spinach, mushrooms and ricotta. It's an absolute classic for dinner parties at her place and always seems to blow away her guests. I also love the simplicity of the recipe; it's fairly straightforward and healthy.

Spinach, mushroom and ricotta cannelloni

1 T olive oil
1 small onion, chopped
300g sliced mushrooms {Marjan used champignons and dried mix}
200g fresh spinach, thorougly washed
250g ricotta
100g ham, sliced
canelloni: 6 rolls a person
1 T olive oil
1 small onion
1 small glas of red wine
400g tinned plum tomatoes, chopped
lots of grated cheese 

one: preheat the oven to 200°C.
two: in a large pan, heat olive oil. Add onion, cook until tender.
three: stir in spinach and mushrooms,cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat.
four: drain off the excess liquid from the spinach, out of the pan.
five: mix the ricotta and sliced ham together. add salt, pepper and nutmeg to taste to a soft mixture
six: time to get your hands dirty! Fill the canneloni with your mixture. Make sure the rolls are well filled.
seven: lick your fingers!
eight: in a large stockpot heat olive oil over medium-high heat.
nine: add onion and cook for about five minutes.
ten: stir in tomato paste and a glass of red wine.
eleven: add some fresh herbs from your hipster city garden and season with salt and pepper. Simmer on stove for about 20 minutes.
twelve: pour 1/3 of the tomato sauce into your ovenproof dish and lay the cannelloni on top.
thirteen: top cannelloni with remaining sauce, make sure the pasta is well covered.
fourteen: top with the grated cheese
fifteen: kiss your babies goodbye and put them 30 minutes in the preheated oven on 200°C.

Yummy for your ears: Intergalactic Lovers- Delay


Anonymous said...

Dear Eva

What if you don't have a city garden?
Does this mean you're not a hipster?
I always go to small-budget French movies though.

Kisses from your greatest fan,

Eva {not your mama's dinner} said...

Dearest Anonymous,

I guess this would mean you do have a serious problem...
Not sure how to solve it...
If you don't have a city garden I'll have to advice you to go to your local bio-shop and buy locally produced, chemical-free, earthfriendly herbs. good luck with that...
Small-budget French movies are the bomb!

Your dearest friend,

Anonymous said...

Dear Eva,

Thank you for your advice.
I will go with my coolest low-impact baking cycle to compensate for my lack of garden.

Yours forever,


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