4 large Savoy cabbage leaves
1 litre water
12g salt
500g spinach (washed)
1 onion, finely diced
250g ricotta
1 medium egg
1 clove garlic, crushed
30g extra virgin olive oil
10 pitted black olives, chopped
50g grated Parmigiano Reggiano
1 pinch grated nutmeg
30g breadcrumbs
6g Maldon salt
6–8 turns milled pepper
1 small red chili, finely chopped (optional)
2g chopped thyme
450g cherry tomatoes, halved
100g onions, finely chopped
2 banana shallots, finely chopped
3 cloves garlic, finely chopped
1 glass white wine
2 tbsp white wine vinegar
45ml olive oil
½ tsp sea salt
12 turns milled pepper
3–4 sprigs thyme, chopped
1 bay leaf, broken
2 sprigs rosemary
12g caster sugar
30g tomato paste
Zest of ½ lemon
1g garlic, finely chopped
30g parsley, chiffonade
15ml olive oil
20g Panko crumbs
10g Parmesan cheese
10g Gruyère cheese
10g Montgomery cheddar
2g salt
4 turns milled pepper
40g unsalted butter
50g white flour
1 pinch nutmeg
500ml milk
4g salt
4 turns milled pepper
Piping bag
Pot for blanching
Pot for bechamel
Whisk
Sauté pan for spinach
Small pan for onion
20x15cm oven tray
Colander or chinois
Blender
Peel the outer leaves of the cabbage, wash, and remove the stalk.
Bring a pot of salted water to a boil, cook leaves for 2–3 minutes.
Immediately place in iced water for 2 minutes, then dry on a kitchen cloth.
Heat 2/3 of the olive oil in a sauté pan, add garlic, cook for 1 minute, then add spinach and cook 2–3 minutes. Drain in a colander.
In a small pan, heat the remaining olive oil, sweat the onion with salt and thyme. Leave to cool.
Once spinach is cool, squeeze out excess liquid, chop coarsely, and place in a bowl.
Add ricotta, egg, olives, nutmeg, breadcrumbs, salt, pepper, chili, and cooked onion. Mix well and place in a piping bag; refrigerate until needed.
Heat olive oil in a pan on medium, add onions, shallots, garlic, herbs, salt, and pepper. Cook 3–4 minutes until translucent.
Add white wine and vinegar, reduce almost completely.
Add cherry tomatoes and sugar, simmer 10 minutes, stir occasionally.
Add tomato paste, cook 20 minutes until thickened. Remove herbs before serving.
Blend Panko, lemon zest, garlic, parsley, salt, and pepper for 20–30 seconds.
Add cheeses, blitz for 2 seconds, transfer to a bowl, mix in olive oil, chill until needed.
Melt butter on low, add flour, cook 5 minutes stirring.
Heat milk, gradually add to flour mixture, stirring constantly.
Season with salt, pepper, nutmeg. Simmer 5 minutes, stirring to prevent burning.
Lay cabbage leaves flat, sprinkle lightly with salt.
Pipe ricotta filling along the center of each leaf, roll into cannelloni ensuring overlap.
In an oven tray, spread tomato sauce, place cannelloni, cover with more tomato sauce.
Add bechamel, sprinkle half parsley crumb, bake at 190°C for 15 minutes.
After 10 minutes, add remaining parsley crumb, bake remaining 5 minutes.
4 large Savoy cabbage leaves
1 litre water
12g salt
500g spinach (washed)
1 onion, finely diced
250g ricotta
1 medium egg
1 clove garlic, crushed
30g extra virgin olive oil
10 pitted black olives, chopped
50g grated Parmigiano Reggiano
1 pinch grated nutmeg
30g breadcrumbs
6g Maldon salt
6–8 turns milled pepper
1 small red chili, finely chopped (optional)
2g chopped thyme
450g cherry tomatoes, halved
100g onions, finely chopped
2 banana shallots, finely chopped
3 cloves garlic, finely chopped
1 glass white wine
2 tbsp white wine vinegar
45ml olive oil
½ tsp sea salt
12 turns milled pepper
3–4 sprigs thyme, chopped
1 bay leaf, broken
2 sprigs rosemary
12g caster sugar
30g tomato paste
Zest of ½ lemon
1g garlic, finely chopped
30g parsley, chiffonade
15ml olive oil
20g Panko crumbs
10g Parmesan cheese
10g Gruyère cheese
10g Montgomery cheddar
2g salt
4 turns milled pepper
40g unsalted butter
50g white flour
1 pinch nutmeg
500ml milk
4g salt
4 turns milled pepper
Piping bag
Pot for blanching
Pot for bechamel
Whisk
Sauté pan for spinach
Small pan for onion
20x15cm oven tray
Colander or chinois
Blender
Peel the outer leaves of the cabbage, wash, and remove the stalk.
Bring a pot of salted water to a boil, cook leaves for 2–3 minutes.
Immediately place in iced water for 2 minutes, then dry on a kitchen cloth.
Heat 2/3 of the olive oil in a sauté pan, add garlic, cook for 1 minute, then add spinach and cook 2–3 minutes. Drain in a colander.
In a small pan, heat the remaining olive oil, sweat the onion with salt and thyme. Leave to cool.
Once spinach is cool, squeeze out excess liquid, chop coarsely, and place in a bowl.
Add ricotta, egg, olives, nutmeg, breadcrumbs, salt, pepper, chili, and cooked onion. Mix well and place in a piping bag; refrigerate until needed.
Heat olive oil in a pan on medium, add onions, shallots, garlic, herbs, salt, and pepper. Cook 3–4 minutes until translucent.
Add white wine and vinegar, reduce almost completely.
Add cherry tomatoes and sugar, simmer 10 minutes, stir occasionally.
Add tomato paste, cook 20 minutes until thickened. Remove herbs before serving.
Blend Panko, lemon zest, garlic, parsley, salt, and pepper for 20–30 seconds.
Add cheeses, blitz for 2 seconds, transfer to a bowl, mix in olive oil, chill until needed.
Melt butter on low, add flour, cook 5 minutes stirring.
Heat milk, gradually add to flour mixture, stirring constantly.
Season with salt, pepper, nutmeg. Simmer 5 minutes, stirring to prevent burning.
Lay cabbage leaves flat, sprinkle lightly with salt.
Pipe ricotta filling along the center of each leaf, roll into cannelloni ensuring overlap.
In an oven tray, spread tomato sauce, place cannelloni, cover with more tomato sauce.
Add bechamel, sprinkle half parsley crumb, bake at 190°C for 15 minutes.
After 10 minutes, add remaining parsley crumb, bake remaining 5 minutes.
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