Convent Cannelloni by Claudio Lanuto
Executive Chef at Anantara Convento di Amalfi, Italy, Claudio Lanuto, gives us a taste of Neapolitan-style vegetarianism with his veggie-forward cannelloni dish.
Keywords
- foodie
- recipe
Ingredients
- 250 grams of flour
- 250 grams of durum wheat semolina
- 300 grams of egg yolk
- pinch of salt
- 2 medium-sized aubergines, peeled and thinly sliced
- basil, 1 bunch or 100 grams
- 800 grams of peeled tomatoes (to prepare tomato sauce ahead of time)
- 250 grams of buffalo mozzarella
- 100 grams of grated Grana Padano
- 250 grams of buffalo ricotta
- 100 grams of red plum tomatoes
- 1 garlic clove
- extra virgin olive oil
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