Recipe from Vegetariano by Heinz Beck
Photography: Janez Pukšič
Serves 4:
Filling:
300 g potatoes
3 tablespoons extra virgin olive oil
50 ml whole milk
1 tablespoon chopped chives
salt
lemon juice
Cannelloni:
200 g beetroot
cumin
40 ml vegetable stock
3 tablespoons extra virgin olive oil
salt
lemon juice
Garnishes:
4 nasturtium flowers
16 arugola leaves
7 curly endive leaves
extra virgin olive oil
salt
Filling:
Cook the potatoes in their jackets then peel them. Dice one potato and pass the remainder through a ricer while still hot. Add the milk and 3 tablespoons of extra virgin olive oil to the potatoes and blend as you would for mashed potatoes. Add the chopped chives, the diced potatoes and season with salt and a little lemon juice. Transfer to a pastry bag.
Cannelloni:
Cook the beetroot in boiling salted water along with a little cumin. Allow to cool, then peel. Remove the stem and root ends of the beets and thinly slice them, reserving 80 g. Form the cannelloni by rolling up the beet slices and filling them with the potato puree. Prior to serving, gently heat the cannelloni in the oven using the steam setting.
Reheat the reserved 80 g of beets in the vegetable stock. Puree with an immersion blender adding the extra virgin olive oil, a pinch of salt and a little lemon juice. Pass through a fine sieve.
Presentation:
Nap the serving plate with the beet sauce, top with the cannelloni and decorate with the rucola and endive seasoned with a drizzle of extra virgin olive oil and salt. Finish with nasturtium petals.
Recipe by Andrea Costantini from An apple a day Photograph – Stefania Sainaghi Ingredients for 4 portions Preparation: 10 minutes Cooking time: 20 minutes + cooling 500 g pulp of baked Golden Delicious apples 150 g granulated sugar 25 g glucose powder (available in pharmacies or from on-line suppliers to the pastry …
Beetroot and Potato Cannelloni with nasturtiums – Recipe of the week
Recipe from Vegetariano by Heinz Beck
Photography: Janez Pukšič
Serves 4:
Filling:
300 g potatoes
3 tablespoons extra virgin olive oil
50 ml whole milk
1 tablespoon chopped chives
salt
lemon juice
Cannelloni:
200 g beetroot
cumin
40 ml vegetable stock
3 tablespoons extra virgin olive oil
salt
lemon juice
Garnishes:
4 nasturtium flowers
16 arugola leaves
7 curly endive leaves
extra virgin olive oil
salt
Filling:
Cook the potatoes in their jackets then peel them. Dice one potato and pass the remainder through a ricer while still hot. Add the milk and 3 tablespoons of extra virgin olive oil to the potatoes and blend as you would for mashed potatoes. Add the chopped chives, the diced potatoes and season with salt and a little lemon juice. Transfer to a pastry bag.
Cannelloni:
Cook the beetroot in boiling salted water along with a little cumin. Allow to cool, then peel. Remove the stem and root ends of the beets and thinly slice them, reserving 80 g. Form the cannelloni by rolling up the beet slices and filling them with the potato puree. Prior to serving, gently heat the cannelloni in the oven using the steam setting.
Reheat the reserved 80 g of beets in the vegetable stock. Puree with an immersion blender adding the extra virgin olive oil, a pinch of salt and a little lemon juice. Pass through a fine sieve.
Presentation:
Nap the serving plate with the beet sauce, top with the cannelloni and decorate with the rucola and endive seasoned with a drizzle of extra virgin olive oil and salt. Finish with nasturtium petals.
Related Posts
The porcini mushroom – recipe of the week
Recipe from Alfonso Iaccarino by Alfonso Iaccarino Photography by Michele Tabozzi
Black polenta cake with squid – recipe of the week
Recipe from Viva le torte by Ernst Knam Photography – Claudia Castaldi
Sorbet of baked apples – Recipe of the week
Recipe by Andrea Costantini from An apple a day Photograph – Stefania Sainaghi Ingredients for 4 portions Preparation: 10 minutes Cooking time: 20 minutes + cooling 500 g pulp of baked Golden Delicious apples 150 g granulated sugar 25 g glucose powder (available in pharmacies or from on-line suppliers to the pastry …
Nancy macarons
Recipe from Macaron – ingredienti, tecniche, ricette by José Maréchal Photography: Frédéric Lucano