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Spinach, broccoli, and gorgonzola cannelloni

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 527 kcal / serving
Nutritional score:

Instructions

  • 1.   Cook the cannelloni in salted water for 8 minutes, stirring regularly.
  • 2.   For the filling:
  • 3.   In a saucepan, brown the onion in butter, then add crushed garlic and spices. Sauté the frozen vegetables in this mixture, season with salt, and pour in the white wine.
  • 4.   Cook until the broccoli is tender and can be mashed with a wooden spoon.
  • 5.   Add 30g of gorgonzola and a little flour if the filling is too liquid.
  • 6.   For the gorgonzola sauce:
  • 7.   Melt butter and add a little flour, then cook it. Gradually pour in the milk while stirring with a whisk. Incorporate the remaining gorgonzola.
  • 8.   Preheat the oven to 200°C (thermostat 6-7).
  • 9.   Fill the cannelloni using a small spoon and pour the sauce over them, then sprinkle with grated cheese.
  • 10.   Bake this gratin in the oven for 15 minutes.

Ingredients for servings

  • 4 canneloni
  • 1 onion
  • 3 garlic cloves
  • 1 pinch of nutmeg
  • 1 kg of frozen spinach
  • 1 kg of broccoli
  • 5 cl of white wine (optional)
  • 100 g of gorgonzola
  • 40 g of butter
  • 50 cl of milk
  • 100 g of grated emmental
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    527 kcal
    26 %
  • Fat
    26,74 g
    38 %
  • of which saturated
    16 g
    80 %
  • Carbohydrates
    23,39 g
    9 %
  • of which sugar
    13,71 g
    15 %
  • Protein
    35,15 g
    70 %
  • Fibers
    15,02 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.