crespoline


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| Aga Recipes

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Cooking receipe to make crespoline under category Aga Recipes. You may find some video clips related to this receipe below.

crespoline

8 dried pasta cannelloni tubes about 75g total weight

salt and freshly ground black pepper

tomato sauce

7 tbsp oil

50g onion peeled and chopped

50g carrot peeled and chopped

50g celery peeled and chopped

1 garlic clove peeled and crushed

50ml dry white wine

50g sundried tomatoes in oil drained and finely chopped

400g can chopped tomatoes

100ml vegetable stock

Filling

225g spinach leaves

175g ricotta cheese pinch of freshly grated nutmeg

1 garlic clove peeled and crushed

parmesan sauce

40g butter

25g plain white flour

450ml milk

50g parmesan cheese freshly grated

To make the tomato sauce heat the oil in a saucepan on the simmering plate. Add the onion carrot celery and garlic and cook for 1 to 2 minutes.

Transfer to the simmering ovenand cook for 15 minutes or until beginning to soften.

Add the wine bring to the boil and let bubble to reduce by half on the boiling plate.

Add the sundried tomatoes tomatoes stock and seasoning.

Bring to the boil cover and cook in the simmering ovenfor 30 to 40 minutes or until pulpy.

Cook the spinach in a large saucepan on the simmering plate with just the water clinging to the leaves after washing for 3 to 4 minutes or until wilted.

Drain well allow to cool then chop roughly.

To prepare the filling mix the spinach with the ricotta nutmeg and garlic and season with salt and pepper to taste.

Fill the cannelloni tubes with the mixture.

To make the parmesan sauce melt the butter in a small saucepan on the simmering plate.

Stir in the flour and cook for 1 to 2 minutes stirring.

Remove from the heat and gradually whisk in the milk.

Slowly bring to the boil stirring.

Simmer gently for 1 to 2 minutes whisking again if necessary.

Stir in two thirds of the parmesan cheese and season with salt and pepper.

Pour the tomato sauce into an ovenproof dish and place the stuffed cannelloni on top in a single layer.

Pour the parmesan sauce over the top and sprinkle over the remaining cheese.

Leave to stand for 30 minutes.

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