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Cannelloni with spinach and ricotta & Brasciole al sugo | Grazia's Festive Kitchen

Cannelloni with spinach and ricotta: This is a classic Italian dish, commonly made on Christmas day. It’s a very simple dish that the whole family will love and it’s perfect for vegetarians too. Ingredients to serve 4 people: Fresh pasta sheets – 8 sheets 500g spinach 300g of ricotta cheese 2 eggs 1 clove of garlic 2/3 tablespoons of parmesan cheese A pinch of nutmeg Salt and pepper Tomato sauce/passata Method: 1. A few hours before cooking: Boil the spinach then drain all the water out. 2. Add the ricotta and the spinach (chopped) to a medium bowl. Mix together then add the eggs and keep mixing. 3. Once all the ingredients are combined, add a pinch of salt, pepper, nutmeg, and parmesan and continue to mix. You want to have a nice paste that is not liquid. 4. Lay the pasta sheets on a table and cut them in half to create rectangles. Use a spoon to place the paste in the middle of each pasta sheet, roll them up and close them properly. 5. Make sure you add some tomato sauce to the bottom of your baking tray otherwise the pasta will stick to it. Once the tray is full of pasta rolls, cover them with tomato sauce, make sure every corner is covered as the pasta will be cooking in that sauce. Add a bit of parmesan on top and cover the tray with the foil. Cook in the oven at 200 degrees for 30 min. Brasciole al sugo – beef involtini in a tomato sauce: A typical dish from Puglia, this is a staple for both Christmas and Sunday get-togethers. Simple, traditional but delicious, the beef involtini are stuffed with parsley, parmesan, capers, garlic and black pepper, then slow cooked in a tomato sauce. Ingredients to serve for 4 people: 8 slices of veal rump sliced very thinly Garlic Parmesan Black pepper Capers Parsley Ingredients for the tomato sauce: 500g tomato sauce 1 small onion 2 bay leaves Olive oil Method: 1. Lay the meat on the table and get all the ingredients ready. On each slice of meat, add parmesan, parsley, capers, a bit of garlic and some black pepper. 2. Roll the meat making sure all the corners are closed, fastening with toothpicks/cocktail sticks. 3. Heat about 130ml of olive oil in a medium pan. When the oil has reached a high temperature, add the finely chopped onion. Once the onions are cooked and golden, add the involtini and be sure to keep moving it so that it doesn’t stick. 4. Add the bay leaves then let it all sit for a while until the meat has changed colour but not yet cooked. Add the tomato sauce and 200ml of water and let it all slow cook for about 2 hours on a very low heat, stirring now and then. With this recipe, we recommend: Brunello di Montalcino 2013, Italy £35.99 Grape: Sangiovese A traditional match for Pasta. The Brunello is soft enough for the Canelloni while having enough body for the veal. With dark fruits and light spices, we recommend decanting an hour prior to serving to soften the tannins of the wine. Parcel Series Pinot noir 2019, New Zealand £13.99 Grape: Pinot noir New world wines are great value wines and this Pinot Noir from New Zealand with great cli-mate is a perfect example of a young wine tasting perfectly ripe. A good option for lighter red wine showing black and red fruits while being concentrated and ripe. White wine recommendation: Grape: Chardonnay Any wines made from Chardonnay will have enough body for the veal and will match the Can-nelloni perfectly. We recommend for the country / regions: Burgundy in France, Napa in Cali-fornia and Chile for a more affordable but fantastic wine.