{"id":2607,"date":"2013-09-28T12:00:08","date_gmt":"2013-09-28T10:00:08","guid":{"rendered":"http:\/\/www.aupetitgargouillis.fr\/?p=2607"},"modified":"2013-09-28T12:00:08","modified_gmt":"2013-09-28T10:00:08","slug":"cannelloni-ricotta-epinards","status":"publish","type":"post","link":"https:\/\/aupetitgargouillis.fr\/?p=2607","title":{"rendered":"Cannelloni ricotta-\u00e9pinards"},"content":{"rendered":"<p>Un savoureux petit plat v\u00e9g\u00e9tarien qui fera aimer les \u00e9pinards \u00e0 tout le monde !\u00a0<a href=\"http:\/\/www.aupetitgargouillis.fr\/2013\/09\/cannelloni-ricotta-epinards\/sony-dsc-275\/\" rel=\"attachment wp-att-2649\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2649\" src=\"http:\/\/www.aupetitgargouillis.fr\/wp-content\/uploads\/2013\/09\/DSC00771-400x267.jpg\" alt=\"Cannelloni\" width=\"400\" height=\"267\" \/><\/a> <!--more-->Ingr\u00e9dients (pour 4 personnes) :<\/p>\n<ul>\n<li>15 tubes de cannelloni<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>1 oignon<\/li>\n<li>500g d&rsquo;\u00e9pinards<\/li>\n<li>250g de ricotta<\/li>\n<li>30g de parmesan<\/li>\n<li>1 oeuf battu<\/li>\n<li>Un peu de parmesan et de gruy\u00e8re rap\u00e9<\/li>\n<\/ul>\n<p>Pour la b\u00e9chamel :<\/p>\n<ul>\n<li>1\/2 L de lait<\/li>\n<li>50g de beurre<\/li>\n<li>40g de Ma\u00efzena<\/li>\n<\/ul>\n<p>Hachez finement l&rsquo;ail. Le faire fondre (avec l&rsquo;oignon) \u00e0 la po\u00eale dans un filet d&rsquo;huile d&rsquo;olive. Lavez les \u00e9pinards et ajoutez-les dans la po\u00eale. Faire chauffer \u00e0 feu moyen jusqu&rsquo;\u00e0 ce qu&rsquo;il r\u00e9duisent bien de volume et rendent beaucoup d&rsquo;eau. Essorez et transvasez dans un saladier.<\/p>\n<p>Ajoutez la ricotta et le parmesan aux \u00e9pinards en m\u00e9langeant bien. Ajoutez l&rsquo;oeuf battu et m\u00e9langez \u00e0 nouveau. Salez, poivrez et r\u00e9servez.<a href=\"http:\/\/www.aupetitgargouillis.fr\/2013\/09\/cannelloni-ricotta-epinards\/sony-dsc-272\/\" rel=\"attachment wp-att-2646\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2646\" src=\"http:\/\/www.aupetitgargouillis.fr\/wp-content\/uploads\/2013\/09\/DSC00737-400x267.jpg\" alt=\"M\u00e9lange ricotta-\u00e9pinards\" width=\"400\" height=\"267\" \/><\/a><\/p>\n<p>Pr\u00e9parez la b\u00e9chamel : faites fondre le beurre dans une casserole chaude \u00e0 feu moyen, ajoutez la Ma\u00efzena et m\u00e9langez bien. Versez le lait froid et fouettez r\u00e9guli\u00e8rement jusqu&rsquo;\u00e0 ce que la b\u00e9chamel prenne et commence \u00e0 \u00e9paissir. Sortez-la du feu.<\/p>\n<p>Pr\u00e9chauffez votre four \u00e0 180\u00b0C.<\/p>\n<p>Versez une fine couche de b\u00e9chamel au fond d&rsquo;un plat \u00e0 gratin. Farcissez les cannelloni du m\u00e9lange \u00e9pinards-ricotta et disposez-les dans le plat. <a href=\"http:\/\/www.aupetitgargouillis.fr\/2013\/09\/cannelloni-ricotta-epinards\/sony-dsc-273\/\" rel=\"attachment wp-att-2647\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2647\" src=\"http:\/\/www.aupetitgargouillis.fr\/wp-content\/uploads\/2013\/09\/DSC00758-400x267.jpg\" alt=\"Cannelloni farcis\" width=\"400\" height=\"267\" \/><\/a>Recouvrez de la b\u00e9chamel restante et saupoudrez de parmesan et de gruy\u00e8re rap\u00e9.<\/p>\n<p>Enfournez pour une trentaine de minutes.<\/p>\n<figure id=\"attachment_2648\" aria-describedby=\"caption-attachment-2648\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.aupetitgargouillis.fr\/2013\/09\/cannelloni-ricotta-epinards\/sony-dsc-274\/\" rel=\"attachment wp-att-2648\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2648\" src=\"http:\/\/www.aupetitgargouillis.fr\/wp-content\/uploads\/2013\/09\/DSC00766-400x267.jpg\" alt=\"Cannelloni\" width=\"400\" height=\"267\" \/><\/a><figcaption id=\"caption-attachment-2648\" class=\"wp-caption-text\">Bon app\u00e9tit !<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Un savoureux petit plat v\u00e9g\u00e9tarien qui fera aimer les \u00e9pinards \u00e0 tout le monde !\u00a0<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-2607","post","type-post","status-publish","format-standard","hentry","category-plats-principaux"],"_links":{"self":[{"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=\/wp\/v2\/posts\/2607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2607"}],"version-history":[{"count":0,"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=\/wp\/v2\/posts\/2607\/revisions"}],"wp:attachment":[{"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aupetitgargouillis.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}