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Cannelloni Stuffed with Spinach in White Wine and Gruyere Sauce
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 1999
Lighter than most cannelloni dishes, this is good as a main course or a starter, and can easily be prepared in advance.
Ingredients
1 kg 2 lb - Finely grated zest and juice of
1
Method
Either boil or steam the spinach leaves until they are just soft. Drain the spinach thoroughly and then press out all the excess moisture using double thicknesses of kitchen paper. Put the leaves into a bowl and stir in the orange zest and a sprinkling of salt and black pepper. Put the milk and saffron into a small saucepan. Bring the milk up to bubbling, remove from the heat and leave on one s