Thai Cannelloni with Pine Nut Pâté and Herbs
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Thai Cannelloni with Pine Nut Pâté and Herbs
Ingredients
- Chopped almonds - 11.3 oz
- Pistachios - 5.3 oz
- Olive Oil - 2 tablespoons
- Meyer Lemon Juice - 2 tablespoons
- Ocean salt - ½ teaspoon
- Ground Black Pepper - ½ teaspoon
- Garlic - 4 cloves
- Grated Ginger Root - 1½ tablespoons
- Red Curry Powder - 1 tablespoon
- Cayenne Pepper - ½ teaspoon
- Lemongrass - 1 tablespoon
- Dried avellana - 2.5 oz
- Cilantro - 2 tablespoons
- Basil - 2 tablespoons
- Courgette - 3 pieces
Step by Step guide
Step 1
Soak the almonds in water for 10-12 hours.
Step 2
In a blender, combine the almonds, pine nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne pepper, and 3 tablespoons of water until it forms a paste.
Step 3
Add the chopped olives, cilantro, and basil.
Step 4
Slice the zucchini into very thin strips using a mandoline.
Step 5
Place a small amount of filling at each end of the zucchini strip and tightly roll it up.
Step 6
Transfer to a dehydrator at 104°F for 6 hours.
Step 7
Serve with curry sauce.
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