Roasted Chicken Cannelloni with Parmigiano Reggiano Cream and Wilted Spinach
Wilted spinach is a classic culinary application used where the spinach is served warmed, but between raw and cooked. Well known in the US a customary wilted spinach salad is prepared with a hot bacon dressing that achieves this principal.
2 lbs baby spinach
5 ea garlic cloves (shaved)
TT extra virgin olive oil
1 ½ lb Mozzarella cheese (shredded)
3 cups Heavy Whipping Cream
1 ½ cup Parmigiano Reggiano (grated)
1 Tbsp butter,
TT salt and pepper
1 small pinch of nutmeg
In a small pot heat heavy cream then reduce to 2 cups on a low simmer. Add Parmigiano cheese, butter and stir until completely dissolved. Season with nutmeg, salt and pepper. Set aside and keep warm. Butter a lined baking sheet and place cannelloni on it. Spoon some of the Parmigiano cream on top of the cannelloni sprinkle with Mozzarella and some grated Parmigiano then bake at 400 F for 10 minutes or until cheese turns to a golden brown. Meanwhile sauté garlic in olive oil until golden brown. Stir in the spinach and cook until just wilted then season with salt and pepper. Plate accordingly and finish with additional Parmigiano Cheese.
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