CANELONES
SPINACH INGREDIENTS:
3 bunches of spinach.
16 plates of cannelloni.
bechamel sauce with onions.
200 grams of grated cheese.
PREPARATION:
1 º-cleaned While the spinach, boil for several minutes. Drain well in colander. After tight 'with your hands to remove excess water left. Pour into a bowl, season, add a little cinnamon and nutmeg and sprinkle a few drops of olive oil.
2 No-Boil plates cannelloni and stand on a kitchen towel to prevent sticking.
3 º-Prepare bechamel sauce with onions,
Fry in olive oil and a tablespoon of butter, one onion cut into small cubes until golden brown.
Add two tablespoons of cornstarch, and simmer, stirring to prevent sticking, add a quart of hot milk and stir until it thickens, if you want more clarita add a little more milk. Add salt, pepper and nutmeg. Care that I do the exact amounts to eye! And I have set dimensions are approximate.
4 - Fill the cannelloni with spinach. (No need to put many, and you will see that Once boiled remain in nothing, but then they spread).
5 º-Arrange the cannelloni in a greased ovenproof dish with butter.
6 º-Pour white sauce over it (I like clarita).
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7 º 200 grams of grated cheese.
8 º Bake 20 minutes at 220 º.
may be frozen before baking and you have a dish prepared for another day.!
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