Pampas Cassava and Spinach Cannelloni with Roasted Red Pepper Sauce and Sardo Cheese

Name: Pampas Cassava and Spinach Cannelloni with Roasted Red Pepper Sauce and Sardo Cheese
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Cuisine: Argentina
Ingredients: 10.6 oz cooked cassava, mashed; 2 units eggs; 1 cup milk; 2.8 oz all-purpose flour; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp sunflower oil; 10.6 oz fresh spinach; 6.3 oz onion; 2 cloves garlic; 8.8 oz ricotta cheese; 4.2 oz grated Sardo cheese; 1/4 tsp nutmeg; 10.6 oz red bell pepper; 1 cup crushed tomato; 1/2 cup heavy cream; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp sugar; 2 tbsp fresh parsley

An original Argentina-inspired recipe: tender cassava crêpes filled with sautéed spinach, ricotta, and onion, baked with a creamy roasted red pepper and tomato sauce, then finished with Sardo cheese. Comforting, homemade, and distinctly local in character.

35 minPrep

45 minCook

80 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

300 g cooked cassava, mashed (for the dough of the canelones)
2 units eggs (for the dough)
250 ml milk (for the dough)
80 g all-purpose flour (approx. 2/3 cup)
8 g salt (divided entre dough, relleno and sauce)
2 g black pepper (freshly ground, divided)
30 ml sunflower oil (divided)
300 g fresh spinach (lavada and chopped)
180 g onion (chopped fina)
6 g garlic (chopped)
250 g ricotta cheese (for the relleno)
120 g grated Sardo cheese (divided, for relleno and gratinado)
1 g nutmeg (for the relleno)
300 g red bell pepper (2 units medium)
250 ml crushed tomato (for the sauce)
120 ml heavy cream (for the sauce)
1 g dried oregano (for the sauce)
2 g sweet paprika (for the sauce)
4 g sugar (optional, for equilibrar the sauce)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

498 kcal

Calories

24 g

Protein

34 g

Carbs

29 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a baking tray, drizzle with 1 tablespoon (15 ml) sunflower oil, and roast for 20 minutes, turning halfway through, until the skin is well blistered.
2
Remove the peppers from the oven, place them in a bowl, and cover for 10 minutes so they steam. Then peel them, remove seeds and membranes, and set aside.
3
Meanwhile, make the cannelloni batter: in a bowl, whisk together the mashed cassava, eggs, milk, all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and moderately thick.
4
Heat a nonstick skillet over medium heat and lightly grease it with a few drops of sunflower oil. Cook 8 thin crêpes, using about 1/4 cup batter each, 1 to 2 minutes per side. Set aside on a plate.
5
For the filling, heat 1 tablespoon (15 ml) sunflower oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add the garlic and cook 30 seconds more.
6
Add the chopped fresh spinach to the skillet and cook for 2 to 3 minutes until wilted and reduced in volume. Remove from the heat and let cool slightly.
7
In a bowl, combine the sautéed spinach with the ricotta, 40 g (1.4 oz) grated Sardo cheese, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8
For the sauce, place the peeled roasted peppers, crushed tomato, heavy cream, dried oregano, sweet paprika, sugar, 1/2 teaspoon salt, and the remaining black pepper in a blender. Blend until smooth.
9
Pour the sauce into a small saucepan and cook over low heat for 8 minutes, stirring occasionally, until slightly thickened.
10
Lower the oven temperature to 200 °C / 400 °F. Spread a thin layer of sauce over the bottom of a baking dish.
11
Fill each crêpe with a portion of the ricotta and spinach mixture, roll into cannelloni, and place them seam-side down in the dish.
12
Cover the cannelloni with the remaining sauce, sprinkle with the remaining 80 g (2.8 oz) grated Sardo cheese, and drizzle with a few drops of the remaining oil.
13
Bake for 20 minutes at 200 °C / 400 °F, until the cheese is melted and lightly golden around the edges.
14
Remove from the oven, let rest for 5 minutes, and finish with chopped fresh parsley before serving.

Chef tips

If the batter seems too thick because of the cassava texture, add 1 to 2 extra tablespoons of milk. For deeper browning, finish under the broiler for 2 minutes, watching closely.

Substitutions

You can replace Sardo cheese with reggianito or another aged semi-hard cheese. Ricotta can be swapped for well-drained cottage cheese. If fresh cassava is unavailable, use frozen cassava, cooked and drained.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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