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.
How to prepare
Cannelloni, scamorza sauce, capers and flaked almonds, chickweed.
Oven or microwave, saucepan, palette knife, kitchen tweezers, spoon, pot (for hot water).
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.
Good to know
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.