Canelones de verdura – chard and ricotta pancake cannelloni
Thin pancakes rolled around a chard, ricotta and cheese filling, baked under white sauce and tomato sauce – a Sunday classic in Argentina and Uruguay. They can also be made with cannelloni tubes, or with spinach instead of chard.
- 1 h 30Time
- 1 h 05Hands-on
- 4Portions
- 41 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 150 gPlain flour, for the pancakes
- 300 mlMilk, for the pancakes
- 2Eggs, for the pancakes
- 1 tbspButter, for the pan
- 600 gSwiss chard, leaves only
- 1Yellow onion, finely chopped
- 1 tbspRapeseed oil
- 500 gRicotta
- 1Egg, for the filling
- 80 gParmesan, grated
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 3 tbspButter, for the white sauce
- 3 tbspPlain flour, for the white sauce
- 500 mlMilk, for the white sauce
- 400 gReady-made tomato sauce
Method
- Whisk the flour, milk and eggs with a pinch of salt into a smooth batter with no lumps. Leave it to rest while you make the filling.
- Cook the chard leaves in boiling salted water for 3 minutes. Drain, rinse under cold water, squeeze them hard and chop.
- Gently fry the onion in the oil in a frying pan for about 5 minutes, until soft. Stir in the chard and take off the heat.
- In a bowl, mix the chard with the ricotta, egg, half the grated cheese, nutmeg, salt and pepper.
- Heat a frying pan of about 20 cm over a medium heat and grease it with a little butter. Pour in a small ladle of batter, swirl to coat the base and cook each pancake for 1 minute per side. Repeat until the batter is used up – it makes about 12.
- For the white sauce, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook over a low heat for about 5 minutes, until thickened. Season with salt and nutmeg.
- Heat the oven to 200 °C. Spoon a generous line of filling onto each pancake, roll up and lay the canelones side by side in an ovenproof dish.
- Pour the white sauce over the canelones, spoon the tomato sauce on top and sprinkle with the rest of the grated cheese.
- Bake for 20 minutes until bubbling and golden on top.
