Cannelloni with Gorgonzola and spinach

Ingredients for 8 servings:

• 1 kg leaf spinach
• 1 vegetable onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 5 tbsp cream
• 200 g cream
• 150g Gorgonzola
• Salt and pepper, white, nutmeg
• 250 g cannelloni
• 150 g cheese (Bel Paese or Raclette cheese in one piece)
• 1 slice(s) ham, cooked
• 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and roughly chop the spinach. Peel the onion and 1 garlic clove, then dice or chop very finely. Heat the oil and fry the onion and garlic. Add the spinach and let it wilt, then transfer to a bowl. Dice the Gorgonzola and mix with 5 tablespoons of cream and the spinach. Season with salt, pepper, and nutmeg. Let cool. Fill the cannelloni with the spinach mixture. Peel 1 garlic clove and finely chop. Pour into a baking dish (approx. 1.5 l capacity) along with 100g of cream, season with salt and pepper. Layer the cannelloni tightly in the dish. Mix the crème fraîche and 100g of cream, and season. Pour over the cannelloni. Finely grate the cheese and sprinkle over the top. Bake in a preheated oven (electric oven: 200°C/fan oven: 175°C/gas mark 3) for 40-45 minutes. Cut the ham into strips and scatter over the top.