Courgette and prawn cannelloni with pepper sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Courgette 2 large 650 g
- King prawns peeled 160 g
- Onion 150 g sauce and 150 g filling 300 g
- Red pepper deseeded 250 g
- Carrot peeled 180 g
- Green asparagus trimmed 100 g
- Tomato sauce prepared 150 g
- Vegetable stock 350 g sauce and 50 g filling 400 g
- Cornflour 10 g sauce and 10 g filling 20 g
- Extra virgin olive oil 25 g sauce and 25 g filling 50 g
- Water blanching; discarded 1500 g
- Parsley chopped 4 g
- Salt 1 g sauce and 2 g filling 3 g
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Method
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Chop 150 g onion and the red pepper and soften in 25 g oil with 1 g salt for 12 minutes. Add 300 g vegetable stock and simmer for 12 minutes. Dissolve 10 g cornflour in another 50 g cold stock, add and simmer for 2 minutes, stirring. Blend the sauce.
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Using a mandoline with its guard, cut 16 lengthwise courgette ribbons about 2 mm thick. Chop all the trimmings for the filling. Blanch the ribbons for 30-45 seconds in the 1500 g boiling water; drain flat and discard the water.
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Heat the remaining 25 g oil. Sauté the chopped prawns for 2 minutes and reserve. In the same pan soften the other 150 g onion, carrot, asparagus and courgette trimmings, all finely chopped, for 12-15 minutes. Add the tomato sauce, remaining 2 g salt and other 10 g cornflour dissolved in the remaining 50 g stock. Cook for 2 minutes and return the now opaque prawns; heat for another minute.
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Let the filling cool slightly for about 10 minutes. Divide over the 16 ribbons, roll up and place seam-side down in a baking dish. Heat at 190°C for 8-10 minutes. Serve four rolls per person on all the hot pepper sauce and finish with the parsley.
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