Leek Cannelloni with Ricotta, Thyme Mushrooms and Silky Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Trim the roots and dark green tops from the leeks. Make a shallow lengthwise slit and carefully separate 12 large intact outer leaves. Blanch the leaves in boiling water with a pinch of salt for 2 minutes, transfer to cold water, drain, and pat dry. Set aside.

3. 3

   Finely chop the tender inner leek centers that remain. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot, garlic, and 100 g of chopped leek; cook for 3 to 4 minutes until softened.

4. 4

   Add the chopped cremini mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release and evaporate their moisture.

5. 5

   Stir in the spinach and cook for 1 to 2 minutes until wilted. Remove from the heat and let cool for 5 minutes.

6. 6

   In a bowl, combine the ricotta, 30 g Parmesan, the egg, lemon zest, nutmeg, and the warm mushroom-spinach mixture. Taste and adjust with the remaining salt and pepper if needed.

7. 7

   For the sauce, place the roasted red peppers, cooking cream, vegetable broth, and the remaining 1 tablespoon olive oil in a blender. Blend until completely smooth and silky.

8. 8

   Pour the pepper sauce into the baking dish and spread evenly. Take one leek leaf, place about 2 tablespoons of filling at one end, and roll it up like a cannelloni. Repeat to make 12 cannelloni.

9. 9

   Arrange the cannelloni over the sauce seam-side down. Sprinkle the mozzarella and the remaining 30 g Parmesan over the top.

10. 10

    Bake for 20 to 22 minutes at 200 °C / 400 °F, until the cheese is melted and bubbling. For extra color, broil for 2 additional minutes, watching closely.

11. 11

    Let rest for 5 minutes before serving so the filling can set and the sauce can thicken slightly.