Recipe of Spinach cannelloni with cured bacon and pistachios, baked in the oven with cheese.
I recognize that spinach is not my favorite vegetable, but you have to eat everything. It is rich in vitamins, fibers and minerals (especially iron), but in the form of cannelloni with the cured bacon, pistachios and béchamel, the truth is that they are quite hidden.
I have used frozen spinach, they are cheap and above all there is no time to clean them, in itself, cannelloni is a dish that takes work.
The first time I made the cannelloni, I had plenty of filling, my boy ate it, and he loved it, so if you don’t want to make the cannelloni, you can prepare some delicious ones spinach with pistachios and bacon.
As always, I hope you like it.
Ingredients for spinach cannelloni with pistachios
For the stuffing of the cannelloni
3 cured bacon fillets
A piece of onion for the sauce.
For the cannelloni
Grated cheese for gratin
Preparation of spinach cannelloni with bacon and pistachios.
For the filling of the spinach cannelloni:
We put salt water in a saucepan. When it boils add the frozen spinach. We let them be made according to the package instructions.
Drain the spinach in the drainer. We press to release the water.
Chop the onion into pieces. We remove the crust and if it has a tenderloin to the bacon cut into pieces.
We remove the shell from the pistachios, put them in a mortar and chop them.
In a frying pan we put a couple of tablespoons of oil, fry the onion, season, when it begins to catch to blanch, add the bacon, let it cook for a few minutes.
Add the spinach and stir for a minute. Add the chopped pistachios. We mix. We reserve.
We cook the cannelloni, following the manufacturer’s instructions. We put the cannelloni on a clean kitchen towel. We fill them in.
We heat the oven to 250º
In a dish suitable for the oven, (I usually cover it with baking paper) we impregnate it with olive oil, place the cannelloni and on top we add the béchamel sauce and the grated cheese.
We put it in the oven, first down for a few minutes and finally gratin.