Making Ricotta for cannelloni
Submitted by jaime on Mon, 09/01/2012 - 23:52
Boil 2L of milk, add some salt and nutmeg. pour in some vinegar. wait 5 minutes
Strain
Squeeze
It made 200grams of ricotta. Mixed with greens from our garden (silver beet, amaranth, rocket, sage, lovage, parsley)
Wrapped in parcels of pasta made with flour, salt, bantam eggs and safron.
Make a tomato sauce with veges from garden (onions, garlic, zucchini, basil, chilli, a bay leaf) and a can of tomatoes. Cook in the oven with some cheese on top.
Serve with salad greens, maybe some lemon oil and white truffle honey = DINNER.
Comments
Delicious looking homemade cannelloni
Looks so delicious. Wish I was there. You are doing so well with your home-grown produce. We could have supplied the tomatoes, as we have a dozen plants all producing really well at the moment. Amazing flavours.
Put the spinach in a large
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it you may need to do this in batches. When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with hundred grams Parmesan and ricotta. Thanks.
Regards,
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