Argentinian
Canelones de verdura
Argentinian-style canelones made with thin homemade panqueques, filled with acelga and ricotta, then baked under tuco, salsa blanca, and a little gratinated cheese. They are tender, creamy, and exactly the kind of oven dish served at a family Sunday table.
Ingredients
- Egg1 large
- All-purpose flour1/2 cup
- Milk1 2/3 cups, divided
- Fine salt1 tsp, divided
- Butter2 tbsp, divided
- Acelga or spinach300g
- Olive oil1 tbsp
- Yellow onion1 small, finely chopped
- Garlic1 clove, minced
- Ricotta150g
- Grated Parmesan or Reggianito cheese1/4 cup, divided
- Black pepper1/4 tsp
- Ground nutmeg1/4 tsp, divided
- Tomato purée1 cup
- Bay leaf1
- Dried oregano1/2 tsp
- All-purpose flour for salsa blanca1 tbsp
- Mozzarella60g, grated
Method
- Whisk the egg, 1/2 cup flour, 2/3 cup milk, and a pinch of salt until smooth, then rest the panqueque batter for 15 minutes.
- Lightly butter a small nonstick pan and cook 4 thin panqueques over medium heat, turning once, then stack them on a plate.
- Blanch the acelga or spinach in salted boiling water for 1 minute, drain well, squeeze out as much liquid as possible, and chop finely.
- Heat the olive oil in a skillet and sauté half the chopped onion until soft, then add the garlic for 30 seconds.
- Mix the chopped greens with the sautéed onion and garlic, ricotta, 2 tablespoons grated cheese, black pepper, a pinch of nutmeg, and salt to taste.
- For the tuco, simmer the tomato purée with the remaining onion, bay leaf, oregano, a pinch of salt, and a splash of water for 15 minutes.
- For the salsa blanca, melt 1 tablespoon butter in a small saucepan, stir in 1 tablespoon flour, cook for 1 minute, then gradually whisk in 1 cup milk.
- Cook the salsa blanca until thick and smooth, then season with salt and the remaining nutmeg.
- Heat the oven to 200°C.
- Place a strip of vegetable filling on each panqueque, roll it up firmly, and arrange the canelones seam-side down in a small baking dish.
- Spoon the tuco over the canelones, cover with salsa blanca, and scatter over the mozzarella and remaining grated cheese.
- Bake for 20 minutes, until bubbling and lightly golden on top, then rest for 5 minutes before serving.
Common questions
Can I substitute spinach for acelga, or use frozen greens instead of fresh?
Yes. Spinach works well, and frozen spinach is fine if thawed completely and squeezed very dry. Fresh acelga/chard has a milder, slightly sweeter taste, but both need thorough draining so the filling doesn’t turn watery.
How long does it take to make canelones de verdura from start to finish?
Plan on about 1 hour to 1 hour 20 minutes. The batter rests 15 minutes, panqueques take around 10 minutes, and the filling, tuco, and salsa blanca can be made while the batter rests.
What are the most common mistakes when making this dish?
The biggest mistake is not squeezing the greens enough, which makes the filling wet. Also avoid overcooking the panqueques, making the batter too thick, or using too much sauce, which can make the canelones fall apart.
How should I store leftovers, and can I freeze them?
Store baked leftovers covered in the fridge for up to 3 days. You can freeze assembled canelones before baking, tightly wrapped, for up to 2 months. Bake from thawed if possible, adding a little extra sauce if needed.
What should I serve with canelones de verdura?
Serve them hot with extra tuco and a little grated Parmesan or Reggianito on top. A simple green salad or lightly dressed tomato salad is a good side, since the dish is already rich and creamy.