Ingredients 2 knobs of butter, olive oil - 2 cloves of garlic, peeled and finely sliced - A large handful of fresh marjoram or oregano, roughly chopped nutmeg, grated - 8 large handfuls of spinach, thoroughly washed - A handful of fresh basil, stalks chopped, leaves ripped - 2 x 400g tins of good-quality plum tomatoes, chopped - Salt and freshly ground black pepper - A pinch of sugar - 400g crumbly ricotta cheese - 2 handfuls of freshly grated Parmesan cheese - 16 cannelloni tubes - 200g mozzarella, broken up for the white sauce - 1 x 500ml tub of crème fraîche - 3 anchovies, finely chopped - 2 handfuls of freshly grated Parmesan cheese Directions: 1. Preheat the oven to 180?C/350?F/gas 4. Then find a metal baking tray that will fit the cannelloni in one layer. Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. 2. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves. 3. Finely chop the spinach and put it back into the bowl. Add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy. 4. Lay the cannelloni over the tomato sauce in the pan. To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes.
