Wild Garlic and Ricotta Cannelloni and a big herb and flower salad.
This recipe is easier and quicker than you think – I promise! This Pasta Grannies recipe was my inspiration but I also noticed a similar recipe on the side of the cannelloni pasta that I purchased from one of my favourite shops in Belfast – Ciao the Cregagh Road – so I feel like it’s quite an authentic representation of the dish. Wild garlic is better known for its spicy fresh green flavour but a little cooking and it wilts into the best oniony spinach you have ever tasted. This recipe could be easily adapted with a tofu ricotta and plant based milk for vegan or gluten free pasta and flour if you can’t have gluten.
Ingredients
– 3 very large handfuls of wild garlic – washed and picked through. Remove the stems and keep separately.
– 500g cows milk full fat ricotta – allow this to drain for a few hours before using so it isn’t too wet
– Nutmeg
– 300ml milk
– 30g butter
– 30g plain flour
– Salt and pepper
– Olive Oil
– 100g Parmesan
– Dried cannelloni tubes
– Fresh wild herbs and flowers to serve – learn more about what is available now on this blog post.
Instructions
1. Bring a large pot of water to a simmer and add the washed wild garlic leaves. Blanch for just a minute before transferring to a colander and rinse with cold water. Squeeze as much water out as possible and then chop fairly finely and add to a bowl.
2. Add the ricotta and season with nutmeg, salt and pepper to taste. Grate in about 50g of the parmesan and mix.
3. Make the bechamel by adding the butter to a pan and melting gently. Add the flour and stir. Once combined cook for about a minute before adding the milk. Stir and bring up to a simmer until it thickens. This should be just thick enough to coat a spoon. Season with salt and pepper.
4. Spread some of the bechamel over the base of a dish. Chop some of the wild garlic stems (if desired) and sprinkle over.
5. Using a piping bag, fill each of the cannelloni with the prepared mixture and place into the dish. Pour over the remaining bechamel and grate over the remaining Parmesan. Transfer to a 180 C oven and bake for about 25 minutes or until golden and bubbling.
7. Allow to cool for about 10 minutes before removing from the dish. To serve, wash a selection of wild herbs and dress with olive oil and salt and pepper.
feasting on weeds 