Canneloni recipe

Here is the recipe for the canneloni served as a starter on our May 2008 Italian menu.

The canneloni are strips of courgette, obtained with a swivel peeler, that have been marinated in lemon juice and olive oil. The filling is a mix of cashew ricotta, toasted pine nuts, chopped parsley and lemon juice and zest and salt and pepper.
The cashew ricotta is made by blending 100g of cashews with some garlic, lemon juice, oil and water to make a cream, then blending in some tofu.
The recipe is based on the one in Veganomicon, by Isa Moscowitz and Terry Romero.

Take a teaspoon of the ricotta mix and roll it into your marinated strips.

The dressing we make is a pea and lemon sauce.

Sweat a shallot, add a little stock and some lemon juice, add some peas and blitz with a hand blender. Pass through a sieve and serve with cooked peas and broad beans. As Martin Stephenson once sang/talked

'What does it smell of Dave?'

'Smells of summer'


Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999