Cannelloni -- Provençale Style

   Here in California, we have a large Mexican community. May 5 is well known as “Cinco de Mayo,” a big celebration commemorating the Mexican army’s defeat of Napoleon’s French forces over a century ago. I don't know much about the history, but I do know that everyone here, including myself, takes the opportunity to partake in a big “FIESTA,” toasting and feasting fresh and tasty Mexican food and drink. Every year since I came to California I have been invited to a Cinco de Mayo party or dinner by Mexican friends and their families. It is always mucho fun, and I have learned many different regional Mexican delicacies from these families over the years.

  Enchiladas are one of the most popular Mexican dishes here in California, not only among Gringos, but Asian people as well. Of course, there are dishes similar to the enchilada in other countries. One that comes to mind is the Italian “Cannelloni,” also very popular in America. What’s great about enchiladas and cannelloni is that you can make them with all kinds of fillings – poultry, meat, seafood, just vegetables or only cheeses. I learned this Provencal-style cannelloni from my friend from southern France. It’s not too heavy, and perfect for spring.

Wine suggestions: Dry wine from Provence (white, red and rose) such as Côtes du Rhône, Bandol and Côtes de Provence.

 

  

Cannelloni (chicken breast with spinach)

Makes 8 Cannelloni, 4 servings

Ingredients

For Chicken Cannelloni:

1 pound boneless, skinless chicken breast, cut in half crosswise then finely sliced (or ground chicken breast if available)

1 bunch spinach, cooked, squeezed dry and chopped (yield about 2/3 cup)

4 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, chopped

1/4 cup chopped parsley

2 tablespoons bread crumbs (e.g., Japanese Panko style)

1 egg, lightly beaten

½ cup freshly grated Parmesan, Asiago, Pecorino Romano or Gruyère cheese

8 small pasta sheets, about 6”x6” (2 sheets per person)

1 cup peeled and seeded  tomatoes, diced, or grated Roma tomatoes or Marinara sauce

Salt and freshly ground white pepper

To Make Cannelloni:

Heat the oil in a large skillet over moderately high heat, and sauté the onion and garlic, stirring occasionally until soft, about 2 minutes. Add the chicken. Stir well and season with salt and pepper. Continue cooking a few more minutes. Transfer to a large bowl and cool completely. Add the spinach, parsley, bread crumbs, 2 tablespoons Parmesan cheese and eggs to the bowl and mix all ingredients.

Preheat oven to 425° F

Grease a baking dish with butter or olive oil. Divide the filling into eight. Place each portion of filling onto a pasta sheet, then roll up to enclose filling. Transfer, seam side down, to the baking dish, arranging snugly in one layer. Spread tomato sauce on top of the cannelloni and sprinkle with remaining cheese. Cover with foil and bake in middle of oven until sauce is bubbling, about 20–25 minutes.

For Vegetarian Cannelloni (spinach and cheese):

1 bunch spinach, cooked, squeezed dry and chopped (yield about 2/3 cup)

4 ounces mushrooms or zucchini, sliced

1 small onion, chopped

2 cloves garlic, chopped

1/4 cup chopped parsley

2 tablespoons bread crumbs (e.g., Japanese Panko stylel)

1 egg, lightly beaten

1 cup shredded mozzarella

1/2 cup fresh ricotta cheese

½ cup grated Parmesan, Asiago, Pecorino Romano or Gruyère cheese

8 small pasta sheets, about 6”x6” (2 sheets per person)

1 cup peeled and seeded  tomatoes, or grated Roma tomatoes or Marinara sauce

Salt and freshly ground white pepper

Prepare the same, more or less, as above for chicken cannelloni.

Note: In my friend's original recipe, she uses blettes (Swiss chard) instead of spinach. Swiss chard is a member of the beet family. Using Swiss chard in the cannelloni gives more flavor and texture.You may also use both Swiss chard and spinach.

The olives in the picture are from the south of France. These small black olives, Nicoise (from Nice) olives, are my favorite... mild and not too salty. You can purchase them at Whole Foods Market. Also, Trader Joe's sells good green olives (in a small jar labeled Lucques Olives) from the south of France.