Avocado Cannelloni | Stefano Baiocco | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• o cheese, approx. 250 g
• 50 ml goat's milk
• 800 g datterini tomatoes
• 80 g red peppers
• 60 g green celery stalks
• 60 g red onion
• 60 g cucumbers
• 1 bunch basil
• 100 g ice
• 16 g ginger
• 15 ml Casaliva monocultivar extra virgin olive oil
• 1.5 g xanthan gum
• 6 g ground white pepper