Cannelloni with Kale and Lemon Mascarpone
Cannelloni with Kale and Lemon Mascarpone is a fresh and creamy twist on the traditional stuffed pasta dish. The cannelloni tubes are filled with a mixture of sautéed kale, garlic, and onions, combined with creamy mascarpone cheese infused with lemon zest for a bright, citrusy flavor. The filled cannelloni are placed in a baking dish, topped with a light tomato sauce or béchamel, and baked until bubbly and golden. The kale provides a hearty, slightly bitter contrast to the rich and tangy mascarpone, making this dish a delightful balance of flavors and textures.
Ingredients
- 1 bunch kale
- 1 organic lemon
- 1 large egg
- 17.64 oz mascarpone
- 7.05 oz sheep's milk cheese Tomme
- 8.82 oz dried cannelloni
- 2.82 oz pine nuts
- 6 tbsp olive oil
- Salt
- Pepper
Instructions
- Cook the cannelloni in a pot of boiling salted water until al dente. Drain and rinse them immediately under cold water. Cut them in half to obtain shorter tubes.
- Separate the kale leaves from the stems. Tear the leaves into small pieces. Grate the lemon zest and extract its juice. Grate the sheep's milk cheese.
- Whisk the mascarpone with the egg, lemon juice, lemon zest, and half of the grated cheese. Adjust the seasoning, then combine with the kale leaves and half of the pine nuts.
- Preheat the oven to 180°C (350°F). Gently stuff the pasta tubes with the mixture and arrange them vertically in a greased baking dish.
- Sprinkle the remaining pine nuts and grated cheese on top. Drizzle with olive oil and bake for 20 to 30 minutes, until well browned.
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Notes
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