CANNELLONI - Recipe by Chef Sebastian Breitinger, Professor Culinary Arts at V. M. S. I. I. H. E. Recipe
CANNELLONI - Recipe by Chef Sebastian Breitinger, Professor Culinary Arts at V. M. S. I. I. H. E. Recipe
Nitin Jaitapkar
CANNELLONI: HEALTHY AND FRESH STARTER FOR ALL OCCASIONS Zucchini Cannelloni is a delicious starter one can whip up in a ... Read More
Cooking Time
30min.
Meal Type
APPETISER
Ingredients For CANNELLONI - Recipe by Chef Sebastian Breitinger, Professor Culinary Arts at V. M. S. I. I. H. E. Recipe
800 g Zucchini green small
300 ml Olive oil
10 g Salt
2 g Pepper
100 g Lime
400 g Cream cheese
200 ml Heavy cream
0.1 g Mint
0.1 g Thyme
20 g Basil
200 g Dried Tomatoes
20 g Garlic
50 g Walnuts
500 g Lettuce
How to make CANNELLONI - Recipe by Chef Sebastian Breitinger, Professor Culinary Arts at V. M. S. I. I. H. E. Recipe?
- Cut the zucchini into fine slices and marinate them with salt, pepper, garlic, and olive oil. Mix the cream cheese with a bit of heavy cream, lime, spices, and herbs and place the cream into a pastry bag. Place the zucchini slices overlapping on a cling wrap, place the cream cheese on top, and roll to a Cannelloni shaped roll. In a blender mix tomatoes, garlic basil, and olive oil, add walnuts, and last the parmesan cheese. Serve Cannelloni roll with the tomato basil sauce.