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Stuffed Potatoes with Vegetables and Porcini Sauce

Ingredients for 4 people 4 medium potatoes. 1 large eggplant. 1 red bell pepper. 2 green Italian peppers. 1 onion. 3 garlic cloves. salt. extra virgin olive oil. shredded mozzarella cheese. For the porcini sauce: 20g dried porcini mushrooms. 250g water to rehydrate the mushrooms. 1 carrot. 1/2 tablespoon cornstarch. Preparation Boil the potatoes in their skins for 30 to 35 minutes. Check that they're fully cooked, then take them off the heat and let them cool completely — it's best to leave them in the cooking water while they cool. Once they're cold, peel them and carefully hollow them out, leaving sturdy shells. Set the scooped-out potato flesh aside — we'll use it for the filling. Rinse the eggplant and cut it into small cubes. Put the cubes in a bowl, sprinkle with salt, and cover. Let them sit for a few minutes to release their bitter liquid. Wash the peppers, remove the bitter white pith from inside, and cut them into small cubes. Chop the garlic and onion into sm...

Spinach and Fresh Cheese Cannelloni with Tomato Sauce



ingredients

for 4 people
  • 12 lasagna or cannelloni sheets.
  • 1kg fresh spinach.
  • 1 tablespoon raw pine nuts (the amount is approximate).
  • 2 garlic cloves.
  • 1 onion.
  • 250g fresh cheese (mató or ricotta).
  • salt.
  • freshly ground black pepper.
  • 50ml extra virgin olive oil.
  • 100g grated creamy cheese.

for the tomato sauce:

  • 5 large, ripe red tomatoes.
  • 1 spring onion.
  • chopped parsley leaves.
  • 1/2 teaspoon sugar.
  • salt.
  • extra virgin olive oil.
  • a pinch of oregano.

preparation

Let's start with the tomato sauce: Peel the tomatoes, removing seeds and all, then chop them into small dice. Sauté them in a pan with the sugar, a bit of salt, and the spring onion, also chopped.
When the sauce has released its water and thickened, add the chopped parsley and oregano, cook for 2 more minutes, taste for salt, and remove from the heat. Set aside...
Blanch the spinach in boiling salted water.
Drain well and let cool completely. When they're cold, squeeze out every bit of excess water and chop them very finely...
In a deep pan, sauté the onion and the two garlic cloves, chopped very fine. After about 5 minutes, add the pine nuts, and when they start to turn golden, add the spinach. Season with salt and pepper, then remove from the heat...
Mix the fresh cheese into the spinach mixture...
Prepare the pasta according to the package directions.
I've used lasagna sheets here, but you can just as easily make this recipe with cannelloni tubes.
Lay out the pasta sheets and spoon the spinach filling down the center...
Roll each sheet onto itself to form a cannelloni, and place 2 or 3 on each serving plate.
Divide the tomato sauce among the 4 plates and sprinkle with the grated cheese...
Before bringing to the table, pop them under the broiler until golden and bubbly, and serve piping hot...

enjoy!
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