Name: Cannelloni with potatoes and arugula
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 1 pound Yukon Gold or other good all-purpose potatoes, peeled and cut into big chunks; Salt; 1 pound arugula, tough stems trimmed, washed, and dried; 1 cup freshly grated pecorino Romano; 3 to 4 tablespoons extra-virgin olive oil; ½ teaspoon red pepper flakes, or to taste; 2 cloves garlic, peeled and chopped; ½ cup any chicken stock; Pasta Dough, cut into rectangles for cannelloni and cooked as directed

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The strong flavors of arugula, red pepper, and pecorino may guarantee that this is not a pasta dish for kids, but they make it powerfully appealing to grown-ups.

Ingredients

1 pound Yukon Gold or other good all-purpose potatoes, peeled and cut into big chunks
Salt
3 to 4

Method

Boil the potatoes in salted water until soft, 10 to 20 minutes depending on the size of your chunks; drain.
Meanwhile, put 1 tablespoon of the olive oil in a skillet and turn the heat to medium; add the garlic, some salt, and red pepper flakes and cook, stirring occasi

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Cannelloni with potatoes and arugula

Ingredients

Method

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