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.
Ingredients
Scale
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
Instructions
- Carefully slice leeks lengthwise into delicate tubes, ensuring uniform thickness and removing any tough outer layers.
- Immerse leek tubes in boiling water for 2-3 minutes, quickly transferring to ice water to halt cooking and preserve vibrant green color.
- Finely dice leek centers, sautéing with diced onions and sliced mushrooms in a skillet until vegetables soften and release their aromatic essence.
- Allow vegetable mixture to cool completely, then fold in creamy ricotta cheese, freshly chopped herbs, and season with salt and ground black pepper.
- Gently stuff each blanched leek tube with the ricotta-vegetable mixture, arranging them snugly in a lightly greased baking dish.
- Sprinkle a generous layer of golden breadcrumbs and grated parmesan cheese across the top of the stuffed leeks.
- 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