Cannelloni \"Nizzastyle\" Recipe
Drain artichokes, peppers and tuna separately. Clean, wash and very finely dice the zucchini. Peel and finely dice the onion. Peel garlic and chop finely.
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Ingredients
- 1 glass (314 ml) whole artichoke hearts in stock
- 1 glass (370 ml) Roasted peppers
- 1 tin(s) (185 g) Tuna fish natural
- 500 g Courgette
- 1 Onion
- 2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp salt, pepper, sugar
- 200 g Fresh cream
- 100 g Tapenade (olive paste; glass)
- 1 package (250 g) Cannelloni
- 400 g cherry tomatoes
- 2 TABLESPOONS Butter
- 2 TABLESPOONS Tomato paste
- 125 g Mozzarella
- 1 large disposable piping bag
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