Cannelloni with Spinach, Raisins, and Pine Nuts

Canelons d’Espinacs

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in

By Anya von Bremzen

Published 2005

  • About

Their origins might be Italian, but today cannelloni are something of a Catalan national dish. The cannelloni-eating tradition there goes back to the eighteenth century, when many restaurants in an increasingly worldly and bourgeois Barcelona hired Italian chefs. Eschewing the tomato sauce and ricotta of the Italian version, classic Catalan canelons can be filled with anything from seafood or salt cod, to ground roast meat, to the wildly popular spinach. Though I’ve used a touch of <