Dreamy Leek Cannelloni Recipe: Irresistibly Cheesy Comfort

Crafting delectable leek cannelloni brings pure culinary magic into your kitchen.

Pasta sheets roll around silky, tender vegetables with surprising elegance.

Delicate flavors intertwine, creating a symphony of comfort and sophistication.

Mediterranean influences dance through each carefully assembled bite.

Light cream and herbs whisper gentle invitations to savor every morsel.

Subtle aromatics promise a dining experience that transcends ordinary weeknight meals.

Rich yet surprisingly simple, this dish will become your new favorite Italian-inspired comfort classic.

You cannot resist exploring these irresistible flavor combinations waiting to surprise your palate.

Rick Stein Leek Cannelloni FAQ Section

• What are the key ingredients for the leek cannelloni filling?

The filling includes ricotta cheese, chopped leek centers, sautéed onions and mushrooms, fresh herbs, salt, and pepper.

• Can I substitute the leeks with another vegetable?

While leeks are unique, you could potentially use large zucchini or Swiss chard leaves as alternative wrappers, though the flavor profile will differ.

• Is this recipe vegetarian-friendly?

Yes, the leek cannelloni is completely vegetarian, using vegetables, cheese, and herbs without any meat ingredients.

• How difficult is this recipe for home cooks?

This recipe is moderately easy, requiring basic cooking techniques like chopping, blanching, sautéing, and baking, making it suitable for intermediate home cooks.

Why Rick Stein Leek Cannelloni Is Full Of Flavor

• Transform Vegetables: Ingenious recipe turns humble leeks into elegant cannelloni, elevating everyday vegetables into a sophisticated main dish.
• Customize with Ease: Flexible recipe allows simple ingredient swaps and personal touches, perfect for home cooks wanting to experiment with flavors.
• Quick Gourmet Meal: Simple preparation steps create an impressive dish that looks and tastes restaurant-quality without complicated techniques.
• Family-Friendly Comfort: Cheesy, herbed filling and crispy breadcrumb topping make this recipe appealing to both adults and children, ensuring everyone enjoys a nutritious meal.

What You Need For Rick Stein Leek Cannelloni

• Leeks: Delicate, mild-flavored alliums that form the base of this elegant cannelloni dish.
• Onion, Mushrooms: Aromatic vegetables that add depth and savory complexity to the filling.

• Ricotta Cheese: Creamy, soft cheese that provides a smooth and rich texture to the stuffing.
• Parmesan Cheese: Sharp, aged cheese that adds a nutty and salty flavor to the topping.

• Herbs, Salt, Pepper: Classic seasonings that enhance and balance the overall flavor profile.
• Breadcrumbs: Crispy topping that provides a golden, crunchy texture to the cannelloni.

Steps To Make Rick Stein Leek Cannelloni At Home

Step 1: Prepare Leek Vessels

Carefully wash the leeks and slice off the tough green tops. Gently separate the layers, creating long, delicate tubes by carefully peeling them apart. Quickly blanch the leek tubes in boiling water for about 30 seconds, then immediately transfer to an ice bath to stop the cooking process and preserve their vibrant color and tender texture.

Step 2: Create Flavorful Filling

• Diced onions
• Sliced mushrooms
• Olive oil

Sauté the chopped ingredients in a skillet over medium heat until they become soft and fragrant, releasing their rich, earthy flavors.

Step 3: Blend Creamy Mixture

• Ricotta cheese
• Fresh herbs (such as thyme or parsley)
• Salt
• Black pepper

Stir until all ingredients are well incorporated and create a smooth, creamy filling.

Step 4: Stuff Leek Tubes

Carefully fill each blanched leek tube with the prepared mixture, gently pressing the filling to ensure each tube is evenly and generously stuffed.

Step 5: Arrange in Baking Dish

Place the filled leek tubes side by side in a lightly greased baking dish, ensuring they are snug but not overcrowded.

Step 6: Add Crispy Topping

• Breadcrumbs
• Grated parmesan cheese

Cover the leek tubes completely with the topping for a golden, crunchy finish.

Step 7: Bake to Perfection

Preheat the oven to 400°F (200°C). Slide the baking dish into the oven and bake for 15-20 minutes. Watch for a beautiful golden-brown color on the topping and slight bubbling around the edges.

Step 8: Serve and Enjoy

Remove from the oven and let rest for a few minutes. Serve hot as a sophisticated vegetable main course or elegant side dish that’s sure to impress.

Helpful Tips For Rick Stein Leek Cannelloni

• Slice Smartly: Cut leeks carefully to maintain tube shape, ensuring even cooking and beautiful presentation.
• Blanch with Precision: Quick blanching prevents overcooking while keeping leeks tender and vibrant green.
• Herb Harmony: Experiment with fresh herbs like thyme or basil to enhance the filling's flavor profile.
• Cheese Flexibility: Swap ricotta with goat cheese or plant-based alternatives for dietary preferences.
• Crispy Topping Trick: Toast breadcrumbs separately before sprinkling for extra crunch and golden color.

Tasty Options For Rick Stein Leek Cannelloni

• Vegan Veggie Cannelloni: Replace ricotta with tofu, use nutritional yeast instead of parmesan, and swap breadcrumbs for crushed nuts.
• Gluten-Free Green Option: Use zucchini strips as leek replacements, employ gluten-free breadcrumbs, and choose almond flour for topping.
• Mediterranean Herb Fusion: Add sun-dried tomatoes to filling, incorporate basil and oregano, sprinkle feta cheese on top for extra flavor.
• Protein-Packed Spinach Version: Mix spinach with filling, include cooked quinoa for protein boost, use goat cheese for creamy texture.

What Goes Well With Rick Stein Leek Cannelloni

• Pair Crisp White Wine: Select a bright, acidic sauvignon blanc that complements the leek's delicate flavor and cuts through the creamy ricotta.
• Serve with Arugula Salad: Create a light, peppery side salad dressed with lemon vinaigrette to balance the rich, cheesy cannelloni and add fresh texture.
• Match Crusty Sourdough Bread: Offer warm, rustic sourdough slices to soak up the savory leek filling and provide a delightful contrast in mouthfeel.
• Enhance with Herb Garnish: Sprinkle fresh chives or parsley on top to introduce a bright, green note that elevates the dish's earthy mushroom and leek profile.

Storing And Reheating Rick Stein Leek Cannelloni

• Store leftover leek cannelloni in an airtight container for up to 3 days. Cover tightly with plastic wrap or lid to prevent moisture loss and maintain freshness.
• Wrap individual portions or the entire dish in freezer-safe plastic wrap and aluminum foil. Keeps well for 2-3 months. Label with date and contents.
• Place individual serving on microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway to ensure even warming. Add splash of water to prevent drying.
• Preheat oven to 180C. Cover cannelloni with foil to prevent burning. Warm for 10-15 minutes until heated through. Uncover last 2-3 minutes to crisp breadcrumb topping.

Leek Cannelloni Recipe

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4.9 from 26 reviews

• Total Time: 35 mins
• Yield: 2 1x

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Description

Sumptuous Leek Cannelloni weaves Italian culinary magic with delicate layers of creamy cheese and tender leeks. Silky pasta rolls embrace rich flavors, inviting you to savor a comforting Mediterranean-inspired meal that delights both home cooks and passionate diners.

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Ingredients

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Main Ingredients:

• 4 large leeks, halved widthways
• 90 grams (3.2 ounces) ricotta cheese
• 4 brown mushrooms, finely chopped

Filling and Seasoning Ingredients:

• 1 small onion, chopped
• 1 tablespoon fresh parsley
• 2 teaspoons fresh thyme

Topping and Binding Ingredients:

• 30 grams (1.06 ounces) breadcrumbs
• 30 grams (1.06 ounces) grated parmesan
• 2 teaspoons olive oil

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Instructions

1. Carefully slice leeks lengthwise into delicate tubes, ensuring uniform thickness and removing any tough outer layers.
2. Immerse leek tubes in boiling water for 2-3 minutes, quickly transferring to ice water to halt cooking and preserve vibrant green color.
3. Finely dice leek centers, sautéing with diced onions and sliced mushrooms in a skillet until vegetables soften and release their aromatic essence.
4. Allow vegetable mixture to cool completely, then fold in creamy ricotta cheese, freshly chopped herbs, and season with salt and ground black pepper.
5. Gently stuff each blanched leek tube with the ricotta-vegetable mixture, arranging them snugly in a lightly greased baking dish.
6. Sprinkle a generous layer of golden breadcrumbs and grated parmesan cheese across the top of the stuffed leeks.
7. Bake in a preheated oven at 200°C for 15-20 minutes, watching for a crisp, golden-brown surface and bubbling edges that signal perfect doneness.

Notes

• Check leek texture carefully during blanching to maintain structural integrity without tearing.
• Drain blanched leeks thoroughly on paper towels to prevent excess water compromising filling consistency.
• Use soft, fresh ricotta for smoothest filling and avoid watery cheese that might make cannelloni soggy.
• Consider adding pine nuts or chopped walnuts to filling for extra crunch and nutty dimension.
• Experiment with different herb combinations like thyme, tarragon, or chervil for varied flavor profiles.
• Gluten-free option: Replace breadcrumbs with almond meal or crushed gluten-free crackers for crispy topping.
• Vegan adaptation: Substitute ricotta with cashew cream or tofu-based cheese alternative for plant-based version.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 282 kcal
• Sugar: 3 g
• Sodium: 310 mg
• Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 33 mg