Matching Food and Wine: Cannelloni with Spinach and Ricotta – Barbera d`Asti DOCG Superiore 2014 Enzo Bartoli, Red Wine*

This week’s wine and food match is between the Enzo Bartoli- Barbera d’Asti Superiore and one of the most traditional dish of the Italian cuisine: the cannelloni with spinach and ricotta cheese. This Barbera d’Asti is a fruity wine with a fresh acidity and with tones of red berries, cherry, spices, and a touch of vanilla and liquorice. Enzo Bartoli Barbera d’Asti is from Nizza, an area in the Piemonte region that is considered the best for the grape variety Barbera

*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.


INGREDIENTS for 4 servings:

8 pasta fresca lasagna sheets (∼18 x 15 cm)
200 g ricotta cheese
1 kg fresh spinach
400 g jar tomato passata
50 g grated Parmesan
50 g butter
1 egg
salt
pepper


Rinse the spinach leaves thoroughly under cold running water. Bring a pot of salted water to a boil. Add the spinach and cook for about 2-3 minutes. Drain them into a colander and squeeze it very well until all liquid is drained.

In a small pot melt 50 gr of butter and sauté the spinach for about 10 minutes over low-medium heat. Add salt and pepper to taste.

Combine the spinach with Ricotta, Parmesan and one egg. Mix all the ingredients well.

Preheat the oven to 180 °C.

Butter a baking pan big enough to place your cannelloni. Spread the spinach – filling over each lasagna sheets and roll up to form a cannelloni tubes.

Place the cannelloni tubes side-by-side in the pan, making sure they are packed in tightly. Add 1 ladle of water on top of the cannelloni.

Season the tomato passata with a little oil and salt. Pour the passata over the cannelloni and sprinkle with Parmesan cheese.

Bake for 25-30 minutes until the Parmesan is melted and the pasta is cooked.

Allow it to sit for a few minutes before serving.

🍷Francesca & Marinella🍴

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