Green kale cannelloni
with tomatoes and mozzarella
Ingredients for 4 people
- For the filling
- 720 mlKÜHNE Green Kale ready-to-serve
- 2Egg(s)
- 125 gGrated parmesan cheese
- 2 TbspBread crumbs
- 2Garlic clove(s)
- Salt
- Pepper from the mill
- Nutmeg
- For the tomato ragout
- 800 gCherry tomatoes
- 1 TbspFresh rosemary leaves
- 1Onion(s)
- 1Garlic clove(s)
- 2 TbspOlive oil
- 100 mlDry white wine (or vegetable broth)
- 150 mlVegetable broth
- Sugar
- Salt
- Pepper from the mill
- Moreover
- Oil for the dish
- 24Cannelloni sleeves
- 2Mozzarella(s) (à 150 g)
- 40 gPine nuts
Nutritional information
Approx. 855 kcal (3570 kJ) / 45,1 g protein / 44,1 g fat / 60,7 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. For the filling: pour the ready-to-serve Kühne Green Kale into a strainer and let drain. Put the green kale in a bowl, then add the eggs, cheese and breadcrumbs Peel the garlic, press, then stir it into the mixture. Season with salt, pepper and nutmeg.
2. For the tomato ragout rinse, dry and cut tomatoes into halves. Chop the rosemary. Peel onions and garlic and dice into fine pieces. Sauté in hot oil then deglaze with wine and stock. Add the tomatoes and rosemary, then bring to boil and remove from stove. Season with salt, pepper and sugar.
3. Brush a wide casserole dish with oil. Fill a pastry bag (without a piping nozzle) with the green kale mixture, pipe the filling into the cannelloni selves and place them next to each other in the dish. Preheat oven to 200°C (fan oven 180°C). Spread the tomato ragout and liquid over the cannelloni. Cut the mozzarella into slices and distribute evenly. Finally, sprinkle the pine nuts on top. Bake in the oven on the centre rack for approx. 30 min.
Tip: A leaf salad or rocket salad goes well with this dish.
Pre time: ca. 45 min. plus ca. 30 min. baking time
