Potato Cannelloni Stuffed with Ricotta

1:21 PM, Apr 15, 2011   |    comments
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Ingredients:

2 quarts Manufacturing cream*

Nutmeg

2 Bay Leaves

2 Idaho Yukon Gold Potatoes, large, cut into translucent slices, blanched 30-60 seconds and shocked

1 cup Clarified Butter-

3 lbs Spinach (blanched, shocked, & squeezed dry)

1 lb Ricotta Salatab

Freshly ground black pepper- as needed

1/2 cup Chives, thinly

Directions:
Reduce the cream with nutmeg and bay leaves and reserve.

Lay out 3 similarly sized potatoes slices lengthwise with 50 percent overlap. Brush with clarified butter.

On one end, lay out a thin layer of spinach with a layer of ricotta Salata on top. Spoon 2 tablespoons cream over cheese, and then top with spinach; stuffing should cover no more than 30 percent potato.

Roll potato sheets as tightly as possible and lie on a silicone baking sheet, seem side down.

Repeat with remaining potato slices, stuffing and rolling until all potatoes are used.

Brush tops of potato with clarified butter and sprinkle with pepper. Bake in a 350 degree F oven until lightly caramelized on outside.

To plate, garnish with chives and serve.

*Note: Manufacturing cream is a heavy cream with at least 40% fat content.

Recipe Courtesy Chef Jim Turknett / Vizcaya Pavilion and Mansion

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