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Mixed Herbs Cannelloni with Smoked Scamorza Sauce and Wild Garlic

BY MAURO COLAGRECO - A forest-like Cannelloni dish made from ricotta and parsley with a smoked scarmoza sauce and wild garlic. Creamy and finished with capers and flaked almonds. With this dish, we get a glimpse of Mauro’s Italian roots.

Wie vorbereiten?

SERVE HOT

STEPS

  • Place the scamorza sauce (in its packaging) into a pot with simmering water and cover with a lid.
  • After the scamorza sauce has softened, remove the bag from the hot water, and open it before pouring it in a small saucepan. Warm it up over low heat for 2-3 minutes to let the sauce reduce in volume.
  • Heat up the cannelloni for 4 minutes in the oven at 160 C (or 30 seconds at 900W in the microwave), without the lid. Once hot, place them in a soup bowl using a spoon (or spatula) and line up the cannelloni.
  • Cover the cannelloni with scamorza sauce and pour the remaining sauce around.
  • Arrange the capers, almonds and chickweed creatively on top of the cannelloni.
  • COMPONENTS:

    Cannelloni, scamorza sauce, capers and flaked almonds, chickweed.

    NECESSARY EQUIPMENT:

    Oven or microwave, saucepan, palette knife, kitchen tweezers, spoon, pot (for hot water).

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergene

    Soya, wheat (gluten), sulphite, milk, egg, almond (nut). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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