Doc V's Healthy Kitchen

I probably told you before, I rate supermarkets during holidays (there are worse diseases ;-)). La Spezia has a IperCoop which is huge and thus ‘a must do’. Inspired by a few recipes found online, we’ll try varieties of the local cuisine in our local kitchen. Liguria is known for focaccio, pesto genovese, and anchovies (‘acchiughe sotto sale del Mar’). Pansotti is a special shaped pasta filled with ricotta, wild herbs and spinach and served with a sauce of mushrooms, walnuts and often tomatoes.

I buy fresh lasagna sheets, ricotta, 500 grams of mushrooms, 100 grams of baby spinach, 50 grams of walnuts and a mixture of parsley, mint and basil (not so wild, but ;-)). Chop and fry 2 garlic cloves in a drizzle of olive oil. Add the baby spinach and a handful of fresh chopped herbs (add the harder parts of the herbs and keep the other parts for the finishing touch). Drain and mix with 100 grams of ricotta, pepper and salt. Put 1 large table spoon of the mixture on each lasagna sheet (this amount is enough for 6 rolls) and close the tube. Put the tubes in an oiled oven dish. Chop and fry 2 more garlic cloves in some melted butter. Add the sliced mushrooms and 1 table spoon of flour. Stir and bake the mushrooms. Add 100 ml of milk and 100 g of ricotta, pepper and salt. Pour the sauce on the cannelloni. Finish with grated parmigiano. Bake in the oven for 20-30 mins at 180°. Serve with the other fresh herbs. Similar or not, it’s tasty!