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

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

Drain then immerse in cold water

Wash the courgettes and cut into very small brunoise cubes

Cut the preserved lemon into quarters and scoop out the middle

Cut the lemon skin into small dice

Heat a frying pan and add a drizzle of olive oil

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

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

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

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

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