Zucchini cannelloni stuffed with chanterelle cream

People: 2


  • 2 Calabacines medianos
  • 300g Nata para cocinar
  • 100g Pimiento rojo
  • 100g Pimiento verde
  • 100g Cebolleta
  • 200g Setas rebozuelo
  • Sal
  • Pimienta negra
  • Un puñado de albahaca
  • Trufa  de verano
  • 40g Parmesano rallado
  • Aceite de oliva virgen extra
  • Cilantro


  • Cut the zucchini into very thin slices with the help of a peeler and reserve. Cut the peppers and chives into small cubes. Add a splash of EVOO to a pan and cook the peppers and chives until golden brown. Add the chopped mushrooms and cook until it begins to poach. Add half of the cream and the basil leaves and cook for a few minutes over medium heat until reduced. Adjust salt and pepper and turn off the heat. On a board, place 4 zucchini strips on one side, spread a couple of tablespoons of filling on one end, and carefully roll the filling to the end. Continue with the rest of the zucchini and dough. Add a tablespoon of cream to the base of a source. Place the cannelloni, on top of them add the rest of the cream, sprinkle with salt, pepper and the Parmesan. Bake 15 'at 180ºC. Take out of the oven, sprinkle some slices of summer truffle, chopped cilantro and serve.

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