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
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🍴