Rick Stein Leek Cannelloni

This Rick Stein Leek Cannelloni recipe is made with large leeks, olive oil, onion, brown cap mushrooms, parsley, thyme, ricotta cheese, breadcrumbs, and parmesan. It takes 60 minutes to make and serves 4 people.

Try More Rick Stein Recipes:

• Rick Stein Stuffed Peppers
• Rick Stein Rhubarb Crumble
• Rick Stein Cassoulet

🧡 Why This Leek Cannelloni Recipe Will Impress Your Guests

• Rich flavors: Leeks, mushrooms, and herbs create a savory filling.
• Easy preparation: Simple steps make this recipe accessible to all cooks.
• Creamy texture: Ricotta cheese adds a smooth and indulgent element.
• Crowd-pleaser: Serve it up for family dinners or special occasions; it’s sure to impress.

❓ What Is Rick Stein Leek Cannelloni Recipe?

Rick Stein Leek Cannelloni is a savory dish made from leeks, mushrooms, ricotta cheese, and parmesan. It’s creamy, flavorful, and named after the pasta tubes it’s filled with.

🧅 Rick Stein Leek Cannelloni Ingredients

• large leeks, trimmed and halved width ways
• 2 tsp olive oil
• 1 small onion, peeled and chopped
• 4 brown cap mushrooms, finely chopped
• 1 tbsp freshly chopped parsley
• 2 tsp freshly chopped thyme leaves
• 90 g ricotta cheese
• 30 g fresh white breadcrumbs
• 30 g finely grated parmesan

🥘 How To Make Rick Stein Leek Cannelloni

1. Each piece of leek should have its inner leaves gently pushed out. This will leave six shells, each with two layers of leek, that look like cannelloni tubes.
2. When the water in a pan starts to boil, add the leek “tubes.” Boil for one to two minutes, or until the leeks are just barely soft. Drain and clean up with cold water running over you. Place the drain on kitchen paper and set it away.
3. Cut all the center leaves into small pieces. In a frying pan, heat the oil over medium-low heat. Add the chopped leeks and onion and cook for 4 to 5 minutes, turning often. After you add the mushrooms, cook on high for 5 more minutes, until the leeks are soft. Once it’s cool, add the cheese and chopped herbs and mix them in. Warm the oven up to 200oC (fan 180oC) or gas mark 6.
4. Put each leek tube next to the other in a small oven-safe dish and fill it with the mixture. Put the cheese and breadcrumbs on top. After the oven is hot, bake for 15 to 20 minutes, or until golden.

💭 Recipe Tips

• Ensure the leeks are thoroughly cleaned to remove any grit or dirt, as they can be quite sandy.
• Use fresh herbs for the best flavor, and don’t substitute them with dried herbs if possible.
• Be careful not to overstuff the cannelloni, as it can make them difficult to roll and may lead to breakage.
• Adjust the seasoning to your taste, as the ricotta and parmesan can vary in saltiness.
• Bake the cannelloni until the top is golden and the filling is bubbling to ensure the leeks are fully cooked and the flavors meld together.

🥗 What To Serve With Leek Cannelloni?

You can serve Leek Cannelloni with a fresh green salad dressed with a light vinaigrette to complement the richness of the dish aside of garlic bread or roasted vegetables would also make a delicious accompaniment.

🎚 How To Store Leftovers Leek Cannelloni?

• In The Fridge. Refrigerate Leftovers Leek Cannelloni in an airtight container for up to 3 days.
• In The Freezer. Wrap tightly Leftovers Leek Cannelloni in plastic wrap and foil then freeze for up to 3 months.

🥵 How To Reheat Leftovers Leek Cannelloni?

• In The Microwave: Cover Leftovers Leek Cannelloni with a damp paper towel and microwave on medium heat for 1-2 minutes until heated through.
• In The Oven: Place Leftovers Leek Cannelloni in a preheated oven at 350°F for 10-15 minutes, covered with foil to prevent drying.
• On The Stovetop: Reheat gently Leftovers Leek Cannelloni in a saucepan over low heat, stirring occasionally until warmed evenly.

FAQs

Try More Rick Stein Recipes:

• Rick Stein Prawn Curry
• Rick Stein Hake Butter Beans
• Rick Stein Chinese Pork Stew

Rick Stein Leek Cannelloni Nutrition Facts

Amount Per Serving

• Calories: 286kcal
• Fat: 13.6g
• Saturates: 6.7g
• Sugar: 8.7g
• Salt: 0.66g