Canneloni pasta stuffed with courgette, black olive puree and preserved lemon
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Canneloni pasta stuffed with courgette, black olive puree and preserved lemon
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INGREDIENTS
2 whole Courgette(s)
40 g Black olive puree
1 whole Pickled lemon(s)
4 pinch(es) Fine salt
4 Turn Freshly ground black pepper
4 ml olive oil
12 whole Cannelloni
3 ml Balsamic vinegar reduction
 

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DIRECTIONS
01
Cook the large penne pasta tubes to 'al dente' (aprroximately 8 minutes) in boiling salted water

02
Drain then immerse in cold water

03
Wash the courgettes and cut into very small brunoise cubes

04
Cut the preserved lemon into quarters and scoop out the middle

05
Cut the lemon skin into small dice

06
Heat a frying pan and add a drizzle of olive oil

07
Add the courgettes and a pinch of salt and cook for 3 minutes

08
Place the courgettes in a bowl and add the preserved lemon cubes and the black olive puree

09
Fill a piping bag with the courgette mixture and then fill each piece of penne with the stuffing

10
Serve the pasta on large dinner plates, finishing with a drizzle of olive oil and reduced blasamic vinegar to serve.

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