July 21, 2016 by dgarnett2013
Swiss chard cannelloni: A Girl and her Greens by April Bloomfield
Serves 6 – 8
- Sea salt
- Fresh egg pasta, prepped for cannelloni
- Swiss Chard with Marjoram, at room temperature
- 450g ricotta
- 50g Parmesan, finely grated
- 1 large egg, lightly beaten
- 3 tsp Maldon salt
- Freshly ground black pepper
- 6 tabs extra-virgin olive oil
- 4 medium garlic cloves, thinly sliced
- 480ml double cream
- 225ml whole milk
- ½ tsp packed finely grated lemon zest
- A five-finger pinch of basil leaves
- A five-finger pinch of tender fennel fronds
Ready a large bowl of icy water. Grab a few clean kitchen towels, get them damp and lay out one on a work surface.
Bring a large pot of water to a boil and add enough sea salt so it tastes lightly salty.
Cook the pasta in batches, 6 or so sheets at a time, in the boiling water, for 1 minute, and transfer the sheets as they are done to the icy water, using your hands to help them lay flat in the water.
Lay as many rectangles of pasta on the towel as will fit in one layer, cover them with another towel, and repeat until they’re all laid out and covered.
Combine the chard in a bowl with the ricotta, a quarter of the Parmesan, the egg, 2 tsp of the Maldon salt, and pepper to taste and stir really well.
Lightly coat the bottom sand sides of 2 large, heavy enamelled baking dishes with olive oil (about 1 tab per dish).
Grab a rectangle of pasta, lay it on your work surface, and spread about 1½ tabs of the chard mixture along one of the short sides, leaving a bit of space at the edge.
Starting fem the side with the filling, roll the rectangle over the filling into a neat cylinder, transfer it to one of the baking dishes, and repeat with the rest of the filling and pasta. It’s fine if not all the cylinders line up the same way in the pan.
Drizzle about 1 tab of olive oil over ash baking dish.
Position a rack in the centre of the oven and preheat to 230℃.
Heat the remaining 2 tabs of oil in a large cast-iron frying pan over hight heat until it shimmers. Add the garlic and cook, stirring frequently, until the garlic is light golden brown and smells toasty, 30 seconds to 1 minute.
Add the cream, milk, lemon zest and the remaining 1 tsp of Maldon salt to the flying pan. Let the mixture come to a full boil, then pour it evenly over the cannelloni. I like to leave the parts of the cannelloni at the edges of the dish un-sauced, so they get a bit crispy during the baking.
Sprinkle two thirds of the remaining Parmesan over the cannelloni.
Bake the cannelloni until it has brown patches on top and the sauce at the edge of the dishes has gone golden brown, about 20 mins.
Roughly chop the basil and fennel fronds and sprinkle them over the cannelloni along with the last of the Parmesan. Serve straightaway.
Made for supper with Lulu on a hot summer’s evening. Chard from allotment.