Cannelloni with spinach, raisins, and pine nuts (Canelones d'espinacas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 359) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • veronicafrance on November 22, 2015

    Not a weeknight meal, unless you prepare it in advance -- like all cannelloni recipes you need a few hours to get this to the table. Anya says it will serve four as a main course (eight as a starter, which is how it's normally served in Catalonia). The combination of spinach, nuts, and fruit is very Catalan. I found the filling a bit scanty, but I did have a bit less spinach than she specified. I ended up using five normal-sized cannelloni sheets (Catalan ones are smaller), not the eight in the recipe. This was just right for two greedy diners. The sauce is a bit scanty though; if I really was doing it for four, I would increase the sauce by maybe a third, and spread a slick of it on the bottom of the dish to stop the cannelloni sticking. Flavour: it was a bit bland. I didn't have pine nuts, so I used slivered almonds instead, and owing to a lack of sultanas I supplemented them with some chopped dried apricots. Needs a heavy hand with nutmeg and sultanas/raisins to give it interest.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.