Cannelloni With Swiss Chard And Fresh Goat Cheese Recipe
Swap ricotta for goat cheese in this cannelloni
Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! Next up, goat cheese cannelloni. Bet you've never had that before.
This spin on classic cannelloni (Italian for "reed," owing to its tubual shape) swaps the typical spinach-ricotta filling for tangy goat cheese and earthy Swiss chard.
- Cut the green leaves from the stems of the Swiss chard and keep them separate.
- Bring a large pot of salted water to a boil over high heat. Add the chard leaves and stir to submerge the leaves. Cook, uncovered, until tender and a deep color, 3 to 4 minutes. Lift the leaves out of the water with a sieve or slotted spoon and transfer to a bowl of ice water. After the leaves have cooked, add the white stems, and cook uncovered until tender, about 5 minutes. Lift the stems out of the water and transfer to the bowl of ice water. After the leaves and stems are chilled, drain in a colander for several minutes and then squeeze dry. Finely chop the chard and set aside.
- Heat the 1/4 cup oil in a medium sauté pan over medium heat. Add the onion and cook over low heat, stirring frequently, until very translucent, about 3 minutes. Add the chopped chard, stir well, and cook, covered, over low heat, stirring occasionally, until the greens are soft, about 2 minutes. Transfer to a bowl and let cool.
- Add the goat cheese, 1/4 cup of the Pecorino Romano, and the fresh bread crumbs and stir well. Season with salt and pepper, as needed. Set aside.
- Preheat the oven to 350°F. Brush a baking dish or casserole with oil. Add the tomato sauce to the dish.
- To assemble the cannelloni: Divide the chard filling between the sheets of cooked pasta. Roll the pasta around the filling into logs about 3 inches in diameter and then cut them into cannelloni about 4 inches long. Set them into the sauce in baking dish, seam side down, and brush the tops with the 2 tablespoons olive oil.
- Combine the dry bread crumbs and the 1/4 cup Pecorino Romano in a small bowl and scatter in a thin, even layer over the cannelloni. (You may bake the dish now, or cover the dish and keep refrigerated for up to 2 days.)
- Bake until the cannelloni are very hot, 15 to 20 minutes (or longer if they were held in the refrigerator). Serve directly from the baking dish or on heated serving plates.
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