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COURGETTE CANNELLONI WITH TOFU, SERVED WITH A CAULIFLOWER FOAM AND POTATO CREAM

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COURGETTE CANNELLONI WITH TOFU, SERVED WITH A CAULIFLOWER FOAM AND POTATO CREAM

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Ingredients

Adjust Servings:
3 courgettes
1 teaspoon chopped parsley
4 garlic cloves
extra virgin olive oil
300 grams tofu
1 shallot
1 teaspoon dry nutritional yeast
1 teaspoon capers
2 teaspoon soy sauce
black pepper
500 grams spinach
Purple Potato Cream
300 grams purple potato
100 millilitres Milk
50 millilitres double cream
30 grams Butter
nutmeg
white pepper
Cauliflower Mousse
335 grams cauliflower
1 medium shallot
2 clove garlic
2 Bay Leaves
30 grams shallot
350 millilitresdouble cream double cream
150 millilitres Vegetable Stock
nutmeg
white pepper
black pepper
1/4 teaspoon soy lecitine powder
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Purple Potato Cream

  • Cauliflower Mousse

Directions

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  1. Trim the ends of the courgettes and slice thinly on a mandolin, lenghth wise
  2. Steam the vegetables, lay the slices on a plate and flavour with sliced garlic, chopped parsley, extra virgin olive oil, salt and black pepper
  3. Cover with plastic film and set aside in a warm place.
  4. Julienne the tofu; slice into strips 5mm or 1/8inch wide. Stack these up again like a stack of cards
  5. Then slice them in 5mm / 1/8th of an inch slices to make long matchsticks.
  6. Heat 4tbs of extra virgin olive oil, combine with shallots, one clove garlic minced, capers, oregano, stir and cook for one minute.
  7. Add tofu, soy sauce, nutritional yeast, black pepper and cook for another 5 minutes. Season with salt if needed.
  8. Steam the spinach and sautee them with olive oil, garlic, salt and black pepper. Set aside.
  9. Place a sheet of parchment paper on a flat surface, take 4 or 5 slices of marinated courgette, place one upon the other just for 4mm and make a square shape.
  10. Lay a piece of tofu on one edge, crosswise, add some spinach and roll tight. Keep going with the remaining ingredients
  11. Prepare a baking tray covered with parchment paper, place in all the rolls, cover with foil and keep warm.

Purple Potato Cream

  1. Cook and peel the potatos. Pass the potatos through a ricer directely in a medium sauce pan and mix the remaining ingredients.
  2. With a whisk cook cream until smooth and fluffy. Cover with plastic film and set aside.

Cauliflower Mousse

  1. In a tall saucepan, combine all the ingredients, cover with a parchment paper and simmer for 20 minutes.
  2. Remove the bay leaves, blend the liquid until creamy consistency and sieve.

Serve

  1. Cut, lenghwise, the white part of a leek in fine strings; dray completaly, dust gently with corn starch and fry them in hot extra virgin olive oil (170°C/ 338°F). Set aside.
  2. On a serving plate, make a flat rectangle with the purple potato cream and lay on it one or two cannelloni and put some fried leek on top.
  3. On a side, hold the siphon upside down and gently press the lever to release the cauliflower mousse. Serve with a mix salad.

 

Malu Musacchio

25 years ago Alberto Musacchio and his wife Malu opened the doors of Italy’s first vegetarian gourmet restaurant-hotel. Over the last quarter of a century the award- winning Country House Montali Hotel has gone from strength to strength, garnering praise across the globe.

Located in the breathtaking Umbria countryside the nine bedroom property is perched on the top of a plateau, overlooking Lake Trasimeno and surrounded by evergreen forest and 25 acres of Alberto’s own olive groves.

The charming rooms are located in three airy, single-storey stone buildings with high ceilings and wooden rafters that flank the restored farmhouse which serves as Montali’s restaurant.

Montali have also created a cookbook The Vegeterranean: Italian Vegetarian Cooking. It was the winner of Best Vegetarian Cookbook of the Year at the prestigious Gourmand World Cookbook Awards and features a collection of Malu’s favourite dishes and is the perfect showcase for the richness and diversity of modern vegetarian cooking.

The property is all about rustic charm, peace and tranquillity. The simplicity of the rooms offers home comforts and each has a private patio or veranda on which to enjoy the cool evening breeze and magnificent sunsets.

As beautiful as the location is, is the food that has earned Montali its reputation. Made with the freshest local produce, all dishes are nutritionally balanced and characterised by colour, texture and strong yet subtle flavours.

Much of the menu is based on old family recipes with a twist. A typical first course would be a “polenta taragna” of buckwheat stuffed with broad beans pure, mushroom sauté and served with balsamic reduction and black truffle; or perhaps an asparagus cappuccino.

The second course could include Malu’s signature ginger and lemon risotto or timballo alla teramana (five layers of crespelle filled with zucchini, mushrooms, peas and three different kinds of cheese), followed by a main of aubergine tart with a parsley and caper sauce, cauliflower tempura and pepper coulis. For dessert, guests may be fortunate enough to enjoy a slice of chocolate lava cake with liquorice ice-cream and kiwi sauce or perhaps a tangy delizia al limone.

As a perfect complement to the cuisine, Alberto offers a fine list of indigenous wines. The selection encompasses most of the regions of Italy and guests can sample everything from a renowned Barolo to a delicious naturally-fermented Regaleali wine from Sicily.

While food is the main reason to visit Montali, guests also have the option of walking in the surrounding hills, relaxing by the delightful pool or exploring the Umbrian towns of Assisi, Perugia, Orvieto or Todi or celebrated Tuscan hotspots such as Siena.

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