Cannelloni With Brocciu And Spinach

Time	Servings	Difficulty
01:35	4	Easy

Introduction

This brocciu and spinach cannelloni recipe is a Corsican dish. Generous, very very fragrant and cooked in olive oil, this pasta dish has all the qualities of good Mediterranean cuisine. With its gourmet tomato sauce and soft cannelloni stuffing, no one had left a crumb.

The extra thing:

Tomme cheese and parmesan are optional
Use fresh spinach for more flavor but it takes a little time to remove the branches
I very often use frozen chopped spinach for its very practical side.

Ingredients

	stuffed cannelloni
	500g chopped spinach
	12 cannelloni
	3 shallot
	1 egg
	12g parsley it’s just the leaves
	1 tsp thyme
	2 tbsp olive oil
	5 g fresh mint
	250 g brocciu this is the bush, the cheese. you can replace it with ricotta
	Tomato sauce
	8g basil
	40 cl tomato coulis
	2 garlic cloves
	0.5 tsp sugar
	1 bay leaves
	3 tbsp olive oil
	2 shallot
	100 g tomme I use tomme de brebis that I have grated
	1 tbsp grated parmesan

Instructions

1 Finished	Prepare the stuffing Peel and chop the shallots. Chop all the herbs, set aside.
2 Finished	Pour the olive oil into a skillet or skillet that can hold the stuffing. Bring to low/medium heat. Brown the shallots and add the chopped spinach and cook for 5 to 10 minutes, they must have released all their water. Drain and squeeze to remove as much water as possible. Pour the preparation into a salad bowl, add the herbs and the brocciu. Adjust seasoning. Add the egg and mix.
3 Finished	Prepare the tomato sauce Peel and chop the shallots and garlic. Pour the olive oil into a saucepan over low heat, add the shallot-garlic mixture. Brown for 2 to 3 minutes, incorporate the tomato coulis, sugar and bay leaf, salt and pepper and simmer for 15 minutes.
4 Finished	Assemble the cannelloni Preheat the oven to 180°C. Fill the cannelloni with the stuffing and arrange them in a gratin dish. Cover with tomato sauce and sprinkle with tomme cheese and parmesan. Bake for 30 mins.