FRIJE

Name: Spinach, broccoli, and gorgonzola cannelloni
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 canneloni; 1 onion; 3 garlic clove; 1 pinch of nutmeg; 1 kg of frozen spinach; 1 kg of broccoli; 5 cl of white wine (optional); 100 g of gorgonzola; 40 g of butter; 50 cl of milk; 100 g of grated emmental; salt (according to taste); pepper (according to taste)

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Spinach, broccoli, and gorgonzola cannelloni

Vegetarian Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 30 minutes

Energy: 527 kcal / serving

Nutritional score:

Instructions

1. Cook the cannelloni in salted water for 8 minutes, stirring regularly.
2. For the filling:
3. In a saucepan, brown the onion in butter, then add crushed garlic and spices. Sauté the frozen vegetables in this mixture, season with salt, and pour in the white wine.
4. Cook until the broccoli is tender and can be mashed with a wooden spoon.
5. Add 30g of gorgonzola and a little flour if the filling is too liquid.
6. For the gorgonzola sauce:
7. Melt butter and add a little flour, then cook it. Gradually pour in the milk while stirring with a whisk. Incorporate the remaining gorgonzola.
8. Preheat the oven to 200°C (thermostat 6-7).
9. Fill the cannelloni using a small spoon and pour the sauce over them, then sprinkle with grated cheese.
10. Bake this gratin in the oven for 15 minutes.