Cannelloni stuffed with cream of Cicioni, baby Spinach and Capers

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  • 8 dry cannelloni made of semolina flour

  • 120 g CICIONI

  • 100 g fresh baby spinach

  • 1 bunch parsley

  • 40 ml extra virgin olive oil, plus more to grease the cannelloni

  • 50 ml water

  • 2 tbsp dried yeast

  • 1 tsp salted capers, rinsed

  • salt

  • 20 g toasted hazelnuts, chopped

  • 1 tsp dried brewer’s yeast

  • pink peppercorns


Bring a large pot of water to a boil, salt and cook the cannelloni for about 6 minutes. Drain, grease with the oil and keep covered.

Coarsely chop the spinach and toss with a little oil and salt.

Blend the CICIONI with the water, oil, yeast, parsley and capers.

Add the spinach and put the filling into a pastry bag.

Toss the hazelnuts, yeast and pink peppercorns in a bowl.

Stuff the cannelloni with the spinach cream. Sprinkle the hazelnut mixture over the top and serve at room temperature or browned lightly in the oven for a few minutes.