Cottage Cheese Cannelloni With Saffron and Tomato Ragout© Ananda In The Himalayas, a healing hotel of Healing Hotels of the World

Cottage Cheese Cannelloni With Saffron and Tomato Ragout

by Narendra Sharma - Executive Chef

Have you been looking for a delicious cottage cheese recipe with lots of fresh ingredients that doesn't take you ages to prepare? Look no longer! Here it is: Bon appetit!

Serving Size: 2

Ingredients:

Cottage cheese 08 thin slices 100 gm
500 gm spinach (blanched and chopped) 01 gm nutmeg powder
05 gm onion
05 ml olive oil
05 gm garlic
Salt and pepper to taste

05 gm onion 100 ml fresh cream
50 ml béchamel sauce
10 gm saffron
Salt and pepper to taste

50 gm blanched tomato (peeled and diced)
50 gm peeled Italian tomato
05 gm onion
05 gm garlic
50 ml olive oil
05 gm sweet basil
Salt and pepper to taste

Preparation Method

• Clean and wash the spinach, blanch, drain properly and chop it finely.
• Sauté onion and garlic in an iron pan and add spinach and seasoning.
• Let it cool, add little parmesan and nutmeg powder, and adjust seasoning.
• Now sear the slices of cottage cheese on hot iron pan, till it becomes soft.
• Place in on a working table, stuff the spinach filling and roll the cottage cheese I the form of cannelloni.

Saffron Sauce

• Sauté onion and garlic in a pan.
• Add little stock when it turns light golden in color.
• Add cream and saffron water..add seasoning
• Check the consistency of the sauce.
• Serve along with cannelloni.

Tomato Ragout

• Sauté onion and garlic in a pan.
• Add diced tomato and let it cook...add little salt
• Add peeled Italian tomato and basil stalk for flavor
• Finish it with seasoning and olive oil and shredded basil leaves

Garnish with nasturtium flowers.

Nasturtiums flowers have been used in herbal medicine for their antiseptic and expectorant qualities. They are said to be good for chest colds and to promote the formation of new blood cells.

published: 05/12/2015

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