Stuffed Cannelloni with Swiss Chard and Mushrooms
- Tomato sauce
- 250 grams onions
- 1 olive oil
- 750 grams tomatoes
- 1 bay leaf
- herb salt
- 1 honey
- 1 pinch cayenne pepper
- Cream cheese sauce
- 50 grams butter
- 30 grams Pastry flour
- 200 milliliters Whipped cream
- ¼ l water
- herb salt
- ½ grained Vegetable broth
- 100 grams Parmesan (or emmentaler)
Place oth types of flour on a clean work surface, make a well in the flour and stir in the egg and salt.
Add water, a tablespoon at a time, until the dough doesn't stick.
Knead the dough for 3-4 minutes until smooth. Wrap in plastic wrap nd let stand at room temperature for 40 minutes.
Bring some water to boil.
Peel the onion, dice, and saute in olive oil in a large skillet.
Rinse the tomatoes, cut crosswise, and blanch in boiling water. Peel and chop. Add the tomatoes to the onion. Grind the bay leaf with your hands and add to the mixture.
Season with salt, honey and cayenne pepper and cook, uncovered 20 minutes, until the sauce has a creamy consistency.
For the cream sauce, let the butter foam in a saucepan, add the flour and sauté over medium heat, stirring for 1-2 minutes.
Remove the pan from the heat, add the cream and the water. Season with the salt and the bouillion powder.
Return to the heat and simmer the sauce, stirring until it thickens.
Set aside 2 tablespoons of the cheese. Add the remaining cheese to the sauce.
Divide the pasta into 2 portions and separate onto 2 plates.
Roll flat, until 2 mm thick. Cut each sheet of dough into 4 rectangles. Lightly flour, loosely roll and dry for 5-10 minutes.
Bring 2 liters (approximately 1/2 gallon) of water to a boil in a large pot.
Cut the chard stalks into pieces and blanch in boiling water for 2-3 minutes. Remove and drain.
Add 1 teaspoon of salt and 1 tablespoon of olive oil into the boiling water. Add the cannelloni vertically into the boiling water and cook for about 5 minutes each. Drain, and cool on a clean dish towel.
Clean the mushrooms and cut into thin slices.
Brown the butter for 3-4 minutes in a pan, then lower the heat. Add the garlic and mushrooms, until the liquid has been released and evaporated. Add the parsley, season with the herb salt, and mix well. Fill the cannelloni with the mushroom mixture.
Preheat oven to 200°C (approximately 400°F). Grease a large casserole.
Add 2/3 of the tomato sauce into the dish. Layer the swiss chard and the canneloni on top. Top with the cheese sauce, so that all the canneloni are fully covered. Add the remaining tomato sauce in between the canneloni, and sprinkle the dish with the remaining cheese.
Bake the Cannelloni on the middle rack until golden brown, about 20-30 minutes.