A Girl and Her Greens by Bloomfield April

Author:Bloomfield, April
Language: eng
Format: epub
Publisher: Canongate Books
Published: 2015-05-20T16:00:00+00:00

Ready a large bowl of icy water. Grab a few clean kitchen towels, get them damp, and lay out one on a work surface.

Bring a large pot of water to a boil and add enough sea salt so it tastes lightly salty. Cook the pasta in batches, 6 or so sheets at a time, in the boiling water for 1 minute, and transfer the sheets as they’re done to the icy water, using your hands to help them lay flat (not folded or doubled over) in the water.

Lay as many rectangles of pasta on the towel as will fit in one layer, cover them with another towel, and repeat until they’re all laid out and covered.

Combine the chard in a bowl with the ricotta, a quarter of the Parmesan, the egg, 2 teaspoons of the Maldon salt, and pepper to taste, and stir really well.

Lightly coat the bottoms and sides of 2 large, heavy enamelled baking dishes with olive oil (about 1 tablespoon per dish).

Grab a rectangle of pasta, lay it on your work surface, and spread about 1½ tablespoons of the chard mixture along one of the short sides, leaving a bit of space at the edges. Starting from the side with the filling, roll the rectangle over the filling into a neat cylinder, transfer it to one of the baking dishes, and repeat with the rest of the filling and pasta. It’s fine if not all of the cylinders line up the same way in the pan. Drizzle about 1 tablespoon of olive oil over each baking dish.

Position a rack in the centre of the oven and preheat to 230°C/gas 8.

Heat the remaining 2 tablespoons of oil in a large cast-iron frying pan over high heat until it shimmers. Add the garlic and cook, stirring frequently, until the garlic is light golden brown and smells toasty, 30 seconds to 1 minute. Add the cream, milk, lemon zest, and remaining 1 teaspoon of Maldon salt to the frying pan. Let the mixture come to a full boil, then pour it evenly over the cannelloni. I like to leave the parts of the cannelloni at the edges of the dish unsauced, so they get a bit crispy later during baking. Sprinkle two-thirds of the remaining Parmesan over the cannelloni.

Bake the cannelloni until it has brown patches on top and the sauce at the edge of the dishes has gone golden brown, about 20 minutes.

Roughly chop the basil and fennel fronds and sprinkle them over the cannelloni along with the last of the Parmesan. Serve straightaway.

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