Description
Cannelloni with Turkey and spinach in sauce with leeks. Cannelloni is a hearty Italian dish that can not be called a diet... However I suggest to prepare the dough from wheat flour, for the filling, use a Turkey breast and spinach, as well as to dispense pre-roasting of meat. Thus, at the output we get all the dish, easy to prepare and no extra calories.
Ingredients
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Flour
120 g
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Wholegrain wheat flour
120 g
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Water
100 ml
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Turkey
700 g
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Spinach
300 g
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Onion
1 piece
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Leeks
1 piece
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Milk
400 ml
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Vegetable oil
2 Tbsp
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Dutch cheese
50 g
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Spices
Cooking
Both types of flour sift into a bowl, add a pinch of salt and pour 100 ml of warm water, knead elastic dough, cover with film.
To prepare the products for the filling. The Turkey and the onions cut into slices, and spinach to sort out. For the sauce, chop white part of leeks.
Turkey, spinach and onions grind in a food processor or pass through a fine grate grinder. Season the mince with salt-pepper to taste, add 3-4 tbsp of milk. Forcemeat to shift into a pastry bag ( or sturdy disposable bag, cut the corner).
Rested divide the dough into 4 parts, each part roll into a long strip, spread the filling from the pastry bag.
The test strip with one hand lubricated with water, roll roll...
... Slice the roll into equal pieces, place in a lightly greased deep form.
For the sauce, fry the leeks 1-2 tbsp oil until soft. Sift into onion 1 tablespoon (no slides) of flour, mix thoroughly and pour parts milk 400 ml ( preferably hot). Add salt, pepper and nutmeg to taste, stirring occasionally, cook until light thickens. The consistency should be like liquid jelly, because gravy in the oven thickens.
Distribute the sauce over the cannelloni and place in the preheated oven for 30-40 min t 180. 5 minutes until cooked sprinkle with cheese.
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