Ingredients for 4 people
8 Cannelloni alla carne
500 g bechamel
500 g Brussels sprouts
1 shallot
extra virgin olive oil salt, pepper, to taste
sundried cherry tomatoes,
pecorino cheese to taste
Procedure
Finely chop shallot, sauté in a pan with a tablespoon of extra virgin olive oil for 1 minute. Add Brussels sprouts, salt and pepper, and cook for 20 minutes.
Transfer sprouts and sautéed mixture in the blender and blend for 30 seconds to obtain a smooth and homogeneous mix. Cook Cannelloni covered with béchamel and grated pecorino cheese in a convection oven for about 20 minutes.
Compose the dish with Cannelloni alla carne and sprout cream, and decorate with sundried cherry tomatoes.
Felice Notarnicola belgian delegation chef-fic.
