Pancake Cannelloni Food

PANCAKE CANNELLONI

Steps:

• Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
• Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
• Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.

PANCAKE CANNELLONI WITH SPINACH AND FOUR CHEESES

Steps:

• First of all, make the pancakes as described in the Basic Pancakes recipe below, but no need to have sugar or lemon to serve. These pancakes should be thicker so use 2 tablespoons (ie 4 dessertspoons) of batter for each pancake. You should end up with 12-14 pancakes. If you haven't made pancakes before, you can watch how to in our Cookery School Video on the right. Now make the sauce by placing the milk, butter, flour and bay leaf in a saucepan and bring everything up to simmering point, whisking all the time until the sauce has thickened. Season it with salt, pepper and a good grating of nutmeg. Then turn it down to its lowest setting and let the sauce simmer for 2 minutes, and remove it from the heat before stirring in the cream. Meanwhile, cook the spinach by placing it in a large saucepan with the butter and cooking it briefly for 1-2 minutes, tossing it around until it wilts and collapses down, then drain it in a colander and squeeze it hard to get rid of all the excess juice. Pre-heat the oven to gas mark 6, 400F (200C) Now place the spinach in a bowl, chop it roughly with a knife and then add the ricotta, Gogonzola, parmesan and a grating of the nutmeg. Mix everything together, seasoning with pepper, but no salt, as the cheeses can be quite salty. Next, add the chopped spring onions and 4 or 5 tablespoons of the sauce. Then lay a pancake out and place a tablespoon of the filling on to it, then roll it up, tucking in the edges and repeat this with the remaining pancakes. Lay the filled pancakes side by side in the baking dish and scatter the mozzarella all over them. Next, pour over the sauce. Finally, sprinkle the parmesan over the surface. Then bake the cannelloni on the highest shelf of the oven for 25-30 minutes until the top is brown and sauce is bubbling.

SEAFOOD CANNELLONI

Steps:

• Make sauce:
• Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
• Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
• Make seafood filling:
• Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
• Cook pasta and assemble cannelloni:
• Preheat oven to 375°F.
• Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
• Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
• Preheat broiler.
• Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
• Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).

PANCAKE CANNELLONI

Steps:

• Preheat the oven to 200C or 400 degrees F.
• Make the béchamel sauce by the all-in-one method.
• That means to add everything (except the mozzarella) to a saucepan and whisk over a medium heat till smooth and thickened.
• Continue to cook gently for 5 minutes, whisking now and then to prevent it sticking.
• Now lay the pancakes out and place an equal quantity (about 1 heaped tbsp) of cold bolognese sauce on each one and roll it up, folding in the edges.
• Next lay the pancakes in an ovenproof dish side by side with the ends tucked up underneath.
• Sprinkle over the grated mozzarella.
• Pour the bechamel sauce over the top to give an even covering.
• Finally sprinkle over the grated parmesan and oil and place the dish on a high shelf in the oven for 30 minutes or until the surface is golden and the sauce bubbling.