No piping bag!
Take a freezer bag. Put the filling in, tie a knot and snip off one corner with scissors… Careful — make a small hole, so the « sausage » that comes out is narrower than the cannelloni!
Cep cannelloni
Make the most of mushroom season to try different pasta recipes. You’ll see this pairing works beautifully :- D
Seasons & months
Preparation
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Step 1
Make the cannelloni filling: in a frying pan, fry the shallots with a little butter and add the already-cooked ceps. Cook for 5 minutes. Blitz 60 g of soft bread and 5 cl of milk, add the ceps, the cured ham, the 2 tbsp of cream, the parsley, 3 tbsp of parmesan and the whole egg.
Spoon this filling into a piping bag and fill the cannelloni.
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Step 2
Put some tomato coulis in an ovenproof dish and lay the cannelloni on top. Add the rest of the grated parmesan and the rest of the coulis. Bake for 40 minutes at 180 °C.
Serve with a green salad or a few rocket leaves.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
177
kcal
Protein
11
grams
Carbohydrates
23
grams
Fat
3,6
grams
Fibre
5,8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by