Blue Cheese and Leek Cannelloni
Gizzi Erskine makes an incredible cannelloni using Castello Danish Blue. Loaded up with leeks and spinach, this dish is an absolute belter.
849 A1691
Serves
4
For The Tomato Sauce:
1 Bulb
Garlic
kg
Tomatoes
2 tbsp
Sherry Vinegar
15 g
Basil
For The Béchamel:
300 ml
Milk
1
Bay Leaf
½ tsp
Nutmeg
25 g
Butter
25 g
Plain Flour
250 g
Mozzarella
For The Filling:
200 g
Spinach
2 tbsp
Butter
2
Leeks
200 g
Crème Fraîche
200 g
Blue Cheese
½ tsp
Nutmeg
To Assemble:
250 g
Cannelloni
30 g
Parmesan
Olive Oil

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