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 Parmigiano Reggiano or Grana Padano cheese
- 50 g butter
- 1 egg
- 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.