I love pasta, I think we all do! Good Gluten Free pasta options are very limited unfortunately, especially here in Cuenca. A few days ago I was craving not only pasta, but my mom’s amazing homemade cannelloni... Stubborn as I am, I went to the market and got all the necessary ingredients without even an idea of how I was going to make pasta.
Hungry in the kitchen, I started to mix and match flours and I ended up modifying our signature Pancake Mix into a sour crepe mix with cannelloni in mind.
Three hours later :)
If you would like to give this recipe a try, just let me know and I will gladly make the “Special Cannelloni Crepe Mix” for you.
Here is the recipe; mom I hope you are ok with it!
2.5 cups of Gluten Free Cuenca Cannelloni Crepe Mix
- 2 eggs
- 2 tablespoons sunflower oil
- 2 cups (plus) of milk
- 1 kilo of Spinach (Espinaca) or Chard (Acelga)
- Wash WELL, using vinegar to kill any possible bacteria, and cut the stems.
- In a large pot, boil for 10 minutes or even better steam (keep most of the vitamins in the food). Set aside.
- In another large pot, sauté 2 large white onions with 2-3 tablespoons of olive oil.
- Chop up all the spinach (about one inch in length) and add to the onions; season with black pepper and salt. Set aside.
3) White Cream Sauce:
In a small pan, melt 2 scoops of butter, 1 cup milk, and add some cornstarch to sliglthy thicken sauce (not too much, we want it a little runny). Make sure to stir constantly and add nutmeg to taste.
Option: add lots of ricotta cheese into the white sauce, cut up into small squares.
Add the White Cream Sauce to the spinach mixture.
4) Tomato sauce:
This is just a quick suggestion, feel free to use any of your favorite tomato sauce recipes.
Salsa Putanesca (lots of garlic):
- In a small pan heat up 2 tablespoons of olive oil and sauté a whole head of garlic, finely chopped.
- Add in 3 medium tomatoes, diced up.
- Lower the heat, and stir to make sure the garlic doesn’t burn and add 3 tablespoons of tomato paste.
- Finally add 3 tablespoons of oregano, black pepper to taste, and one teaspoon of sugar.
5) Lets put it together!
Find a large rectangular tray with a ledge (to keep the sauce in), and place a crepe close to the edge. Add a good amount of spinach filing right in the middle of the crepe and roll together..
This is the tricky part: I like the cannelloni to be facing down so they keep closed and the tomato sauce doesn’t get inside. Once you get the hand of it is quite easy, or you can just leave them facing up. Set another crepe right beside it and repeat. Continue until all your cannelloni filling is used up.
Note: If you have left over crepe butter, we can make a traditional Argentinean dessert later; save it!
Once you have all your cannelloni ready, pour all the tomato sauce on top, sprinkle lots of Parmesan cheese on top and gratin in the oven!
Panqueques de dulce de leche:
Using the left over batter or any of our Gluten Free Cuenca Pancake/Crepe Mix, make thinner crepes and cover entirely with Argentine Dulce de Leche. Slowly start rolling tightly. Feel free to decorate!
Spanish shopping list ;)