Ktk hali ya haraka chukuwa maelezo ya maandalizi ya
Cannelloni tubes!!
1.
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CANNELLONI ALLA FIORENTINA[/h]
** VIDEO RECIPE HERE **
BESCIAMELLA SAUCE 
• Ingredients
• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• ? cup of parmesan cheese
Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, parmesan cheese and nutmeg, and set aside until ready to use.
SIMPLE TOMATO SAUCE
• olive oil
• ? of a carrot , grated
• a couple of stems of parsley , chopped
• ? of a celery stick, chopped
• Canned San Marzano Tomatoes
• 1 handful of basil leaves
• 1 clove garlic , crushed
To make a classic Italian tomato sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the San Marzano tomatoes. Stir in the basil and half a cup of water, simmer for 30 or more minutes until sauce is flavorful and reduced. Use an immersion blander (or transfer liquid to a regular kitchen blender being careful because hot) to blend the sauce and make it smooth. Set aside.
TO MAKE FILLING
2 egg, lightly, beaten
1 10 ounce package spinach, trimmed, cooked, drained, and, chopped
1 500 gram tub of good ricotta cheese
5 ounces freshly grated parmesan cheese
2 pinches of salt
2 pinches of pepper
1 pinch of nutmeg
In a large bowl mix the cooked and chopped spinach, the ricotta with the egg and the Parmesan cheese. Add a little bit of nutmeg if needed. Season generously.
PUT IT TOGETHER
• Around 18 dried cannelloni pasta (if you can't find them you can buy Manicotti pasta)
OR
• 18 instant (no boil) lasagna sheets (Barilla kind) OR fresh lasagna noodles
Spoon the ricotta and spinach mixture into the cannelloni tubes using a piping bag to squeeze the mixture. You can make your own piping bag by getting a Ziploc bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy. (If you are using the instant lasagna sheets let them soak in cold water for 15 minutes until soft. Pat dry and place the filling in the center and roll them to form a tubular shape. Make sure there is enough filling in each of them)
Place a little bit of tomato sauce atthe bottom of a buttered baking tray. Lay the cannelloni over the tomato sauce in the pan. Now drizzle the Besciamella Sauce on top of the cannelloni (if it is too thick you can add a little water or milk until you can easily it over the cannelloni. Once covered, add a little more tomato sauce on top, sprinkle with parmesan cheese, drizzle with olive oil and bake at 350F covered with foil for about 30-35 minutes + the last 5-10 minutes without foil to get it golden and bubbling.
Viungo: 1/2 kikombe maziwa - kikombe nyeupe unga - 3 mayai - 2 tbsp siagi - chumvi -pilipili -kitoweo
