Cannelloni Florentine with Roasted Tomatoes and Smoked Mozzarella Cheese
Smoke cured cheeses have grown to become a delicacy worldwide. Cheeses are typically cold smoked which leaves a brown rind around the cheese and imparts a deep flavor profile that accents the food in a unique way.
2 lb tomatoes (halved)
4 ea garlic cloves (shaved)
4 ea sprigs fresh thyme
TT extra virgin olive oil
10 oz spinach
TT smoked Mozzarella (shredded)
½ cup Parmigiano (grated)
TT Smoked Paprika
TT salt and pepper
1 tsp sugar
In a bowl combine tomatoes, thyme, olive oil and sugar. Season with salt and pepper. Bake tomatoes at 325°F for 30 minutes. Flash fry spinach then season with smoked paprika and salt. Line up cannelloni on buttered baking dish sprinkle with smoked mozzarella and Parmigiano Reggiano and bake at 375°F for 12 minutes or until cheese is golden brown. Plate cannelloni accordingly with roasted tomatoes with juices and fried spinach.
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