FUSION CANNELLONI
Cuisine:
Fusion (Italian and Indian flavours)
"Fusion Cannelloni with spinach and cheese in a creamy tomato sauce is a crowd pleaser. The popular spinach and paneer combination (palak paneer) from India is presented in a whole new avataar in this Italian pasta dish.
Additional flavours of the parmesan and feta cheeses along with the quintessential mozarella topping melts into a dish that is simply bubbling with flavours. The tomatoes and basil lend their bit to the satisfaction of each bite.
The use of multigrain flour adds to the nutritive quotient of the dish. Rolling it into flat circles similar to the roti and smearing the filling before rolling it up creates the layers that are unique to this recipe, as seen in the video"
Ingredients
Multigrain flour- Can be substituted with APF- 150 g + 1 teaspoon
Eggs- Large sized 2 numbers
Salt- 1+1+1 teaspoons
Basil leaves- Chopped- 15 to 20 numbers
Milk- Only if needed- 2 to 4 tablespoons
Butter- Can be substituted with olive oil- 1+1 tablespoons
Garlic pods Peeled- 6 numbers
Green chilli- 1number
Spinach leaves Washed well and roughly chopped- 150 grams
Paneer Cubed- 150 grams
Parmesan cheese Sliced- 1 to 2 tablespoons
Feta cheese Crumbled- 1 teaspoon
Black Peppercorns Freshly ground- 1 + 1teaspoons
Tomatoes Washed- 4 numbers
OnionChopped- 1number
Tomato puree From a can/ carton- 100 ml
Tomato sauce-1 tablespoon
Tomato powder Good quality- 1 teaspoon
Dry herbs Italian mix- 1 teaspoon
Cheddar cheese- Can substitute for any other- 2 tablespoons
Mozarella cheese- Can add other favourite kinds too- 3 tablespoons or more
Preparation
Part 1: The dough.
Combine the flour, 1 tsp salt, 4 chopped basil leaves and eggs into a firm dough, using a few spoons of milk if it is too dry. After kneading well for 5-8 minutes, put it in a box and keep aside for one hour.
Part 2: The Filling.
In pan, heat 1 tbsp butter. Add 2 garlic pods, a green chilli and the spinach. Fry for 2-3 minutes.
Add water, cover and cook till the water is absorbed. Cool and blend it with paneer, parmesan and feta cheese. Adjust the salt and add freshly ground pepper. Keep aside.
Part 3: The Tomato Sauce.
Char tomatoes on an open flame. Cool and remove the skin. Chop or puree coarsely.
In pan, add 1 tbsp butter and fry 4 crushed garlic pods. Add onions and fry. Now the prepared tomatoes, the puree, tomato sauce and powder. Finally add 1 tsp each of salt, pepper and dry herbs.
Let it all simmer, covered, for 10 minutes. It is then time to add a slurry of 1 tsp flour with water. Stir in the cheddar cheese.
Cook on gentle heat till all the cheese blends into the sauce. Sprinkle some torn basil leaves. Keep aside.
Part 4: Rolling and Assembling.
Roll the floor into a long log. Divide into eight to 10 small balls. Roll these into thin circles. Use some dry flour to prevent sticking.
Keep them covered.
In an oven proof dish, spread a third of the tomato sauce.
Spread the spinach paste on the dough discs. (Add a layer of cheese if you want to make it richer) Roll them up and place in the baking dish.
Repeat till all the discs are filled, rolled and placed in the dish.
Pour the remaining sauce over the rolls.
Part 5: Baking and Garnishing.
Put this in an oven at 180°C for 15 minutes. Take it out. Sprinkle mozzarella cheese. Bake till the sauce is bubbling hot and the cheese has melted.
Garnish with fresh basil leaves.
Serve hot and enjoy!