THE RECIPE

THE RECIPE

BY SERGIO HERMAN

THE SPINACH FILLING 1 shallot, chopped ½ clove of garlic, finely chopped 25ml of olive oil 200 grams of spinach, washed and without stems Fine sea salt and freshly ground black pepper 125 grams of ricotta 2 tablespoons of freshly grated Parmesan cheese MOUSSELINE VIN JAUNE 5 egg yolks 25 ml ready-to-use gastric or tarragon vinegar 2-3 tablespoons of vin jaune 250 grams of melted salted butter 1 tablespoon of cream and a pinch of cayenne pepper 1/2 teaspoon of lemon juice AND FURTHERMORE 2 fresh lasagna sheets (Italian delicatessen) olive oil 1 tablespoon of freshly grated Parmesan cheese, plus extra 10 Zeeland mussels A few sprigs of bronze fennel or dill 1/2 teaspoon of freshly ground black pepper 1/2 teaspoon of sea buckthorn berry oil (available at your bio market) The process of creation comes in many shapes and sizes and Anverso is happy to shine a light on a unique creation in every issue.

Start with the spinach ricotta filling. Heat a pan over medium heat and sauté the shallot and garlic in the olive oil. Add the spinach, let it wilt slightly and season with salt and pepper. Remove the pan from the heat, transfer everything into a colander and let it cool. Mix the cooled spinach with the ricotta in a bowl, season with salt and pepper. Add the Parmesan cheese.

Cook the lasagna sheets according to package directions in salted water with a dash of olive oil. Cool in cold water and drizzle with olive oil. Place about 3 tablespoons of spinach ricotta filling on each sheet and roll each sheet into a tight cannelloni. Drizzle with olive oil again and cover with cling film.

“THIS SPINACH, RICOTTA CANNELLONI WITH MUSSELS AND PARMIGIANO IS AN INSTANT CLASSIC, CREATED FOR LE PRISTINE”

SERGIO

Make the mousseline vin jaune. Whisk the egg yolks with 5 tablespoons of water, the gastric or tarragon vinegar and vin jaune in a small saucepan over low heat. Continue whisking with a whisk until the egg is cooked and fluffy. This takes at least 5 minutes. Mix in the melted butter little by little until you have an airy and thick sauce, then add the cream. Season with cayenne pepper. Refresh with the lemon juice and mix everything gently and lightly.

In the meantime, cook the mussels according to package directions. Let them cool slightly and remove them from the shell.

Steam the cannelloni in a steamer basket for 5 minutes or in a 140°C steam oven for 8 to 10 minutes. Then generously grate Parmesan cheese over it.

Place the cannelloni onto a nice warm plate, divide the shelled mussels on top and cover with mousseline sauce. Finish with the bronze fennel or dill, pepper and sea buckthorn oil. Grate some extra Parmesan cheese over the mussels.

PHOTOGRAPHY KRIS VLEGELS

THIS RECIPE IS FROM SERGIO’S LATEST BOOK HOMMAGE