Cannelloni Stuffed with Kale
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 821.3 μg | (1,369 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 659 mg | (66 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams sliced Kale
- salt
- 75 grams Pine nuts
- 2 garlic cloves
- 1 onion
- 1 Tbsp olive oil
- freshly ground peppers
- Nutmeg (freshly grated)
- 250 grams Ricotta cheese
- 12 cannellini beans
- butter (for the pan)
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 500 milliliters milk
- 2 Tbsps softened butter
- 50 grams freshly grated Parmesan
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Trim the kale, rinse and blanch in boiling salted water. Remove, drain, squeeze well and cut smaller. Toast the pine nuts in a dry frying pan until fragrant, then remove. Remove the garlic and onion and chop finely. Pour the oil in a hot pan and cook both lightly. Add the kale and season with salt, pepper and nutmeg. Remove from heat, let cool and mix with the ricotta and pine nuts. Season again with salt, pepper and nutmeg. Fill the cannelloni with the kale mixture and lay side by side in a buttered baking dish. Melt the butter in a saucepan, dust the flour over, mix both together, sauté lightly and pour in the milk. Using a whisk, mix everything vigorously to form lumps. Season with salt, pepper and nutmeg and stir into the sauce for about 5 minutes until slightly lumpy.
Pour the béchamel sauce over the cannelloni. Sprinkle with grated Parmesan cheese. Dot with knobs of butter and bake au gratin in the oven for 30-35 minutes. Serve immediately.
