Cannelloni of courgette with shrimps and asparagus
How to make Cannelloni of courgette with shrimps and asparagus
Cut the zucchini into thin slices and dip them for a moment in boiling water. Peel the asparagus, divide them into three equal pieces and cook them in salted water. Peel the scampi and remove the intestinal tube. Bake on a high heat in BELOLIVE® olive oil with the chopped shallot and garlic.
Make cannelloni of the zucchini, asparagus and scampi.
Deglaze the pan of the scampi with a dash of cream and some ketchup and garnish with some chopped chives. Let the rolls thawing for a minute, and bake them for 10 min at 180 ° C. Cut off the lid, remove the crumb out and fill with the warm homemade cannelloni. Put everything in the oven for a moment and serve with the sauce.
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