Courgette cannelloni à la Napolitana

50 min
Type of dish: Finger foods
Temperature: Hot
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.5 kg
Garlic, bulb 1.0 ud
Purple onion from Zalla 0.2 kg
Minced meat 0.2 kg
Red wine 0.025 l
Table salt 1.0 g
Ground black pepper 1.0 g
Dried oregano 1.0 g
Tomato sauce 0.1 l
Garlic, bulb 1.0 ud
Purple onion from Zalla 0.1 kg
Pork belly 0.025 kg
Cream 0.2 l
Parmesan cheese 0.025 kg
Sakura Mix shoots 0.001 kg
Rocket 10.0 g
Elaboration

For the filling:

  • Cut the garlic and the onion into brunoise. Sauté.
  • Add in the minced meat and sauté. Add in the red wine.
  • Make the concassé of tomato. Add the concassé of tomato to the sautéed vegetables and the meat.
  • Season with salt, black pepper and oregano.
  • Add enough tomato sauce to bind the filling, but make sure it stays quite dry.

For cougette caneloni:

  • Cut the courgette into really thin long strips using a mandolin or a slicer.
  • Slightly cook the strips of courgette on a grill (two seconds each side).
  • Place the strips of courgette on a sheet of tin foil and overlap them making sure you leave a space between each strip (as if you were building a staircase).
  • Cover with another sheet of tin foil and turn around, so that the nice staircase effect is on the bottom.
  • Put the filling all along the previous preparation of courgette.
  • Helping yourself with the sheet of tin foil, roll everything up. Press the excess of tin foil so that the roll is fully covered.
  • Let it set in the fridge.
  • Take out of the fridge, remove the sheet of tin foil and cut into portions of about 6 cm.

For the sauce:

  • Cut the garlic and the onion into brunoise. Sauté them.
  • Finely dice the marinated bacon. Add in the vegetables and sauté.
  • Add in the heavy cream and let it reduce to 3/4 of the initial volume.
  • Gently season it with salt and black pepper.

To decorate:

  • Pick some Sakura bean sprouts. You can also fry some rocket or kale leaves.
  • Grate the Parmesan cheese.

PLATING AND SERVING

  • Place the cannelloni in a greased tray.
  • Grill them in the oven (at 165 ºC and with the fan on).
  • Heat the sauce.
  • Place the cannelloni diagonally on the plate, one next to the other.
  • Gently pour the sauce over them.
  • Sprinkle with Parmesan cheese.
  • Decorate the plate.

 

Nutritional information (1 portion)
Fiber 3.01 g
Saturates 14.15 g
Monounsaturated fatty acids 11.06 g
Polyunsaturated fatty acids 2.18 g
Cholesterol 74.87 mg
Calcium 236.14 mg
Iron 2.64 mg
Zinc 1.84 mg
Vitamin A 143.19 ug
Vitamin C 42.14 g
Folic acid 72.75 ug
Salt (Sodium) 505.43 mg
Sugars 10.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.