Zucchini cannelloni with tuna and ricotta cheese with turmeric sauce

With these zucchini cannelloni with bonito and ricotta cheese with turmeric and walnut sauce, you are going to succeed!

Not only with your family, but with whomever you invite home. A nutritious recipe full of protein without missing the vegetables, and full of flavor and color!

As always, nothing difficult, a little laborious, but it turns out well.

INGREDIENTS:

*For 4 servings (2 large cannelloni)

• 1 zucchini thick and large
• 2 cans of nice or tuna natural or in oil
• 400 gr of ricotta or ricotta cheese
• Fresh chives
• 2 spring onions or sweet onions
• 2 leeks
• 100 gr coconut cream
• 50 ml water or vegetable stock
• 1 teaspoon of turmeric powder
• 5 g fresh ginger
• 1 handful of chopped walnuts
• A handful of pine nuts
• 50 g grated Parmesan cheese
• 2 tablespoons olive oil
• Salt
• Freshly ground pepper

RECIPE ELABORATION STEP BY STEP:

1. Peel the onions and leek and chop everything in brunoise or small squares. And peel and finely chop the ginger.
2. Heat the olive oil in a frying pan over medium heat and add the onion, leek and ginger with a little salt and cook for ten minutes over medium-low heat.
3. Meanwhile we wash the zucchini well, cut the ends and with a peeler we will make lengthwise strips, from top to bottom, on a board put a good piece of plastic wrap. Place the strips overlapping them halfway one on top of the other.
4. In a bowl put the tuna or tuna discarding the excess oil (we can keep to dress a salad if you want) and mix it with cottage cheese and about 5 sprigs of finely chopped chives and a little freshly ground pepper.
5. Place the filling all along the center of the zucchini, from left to right and spreading it evenly.
6. Now it's time to roll up like a giant cannelloni. We take the plastic wrap from the bottom and wrap upwards covering the filling with the zucchini up to the top forming a large roll and closing at the top.
7. When the vegetables are poached, add the turmeric and stir and then pour the coconut milk, and let it cook for 5 minutes over medium heat. It will thicken a lot (although it depends on the coconut milk you use). Pour a little water and vegetable stock and stir.
8. Add a pinch of ground pepper and pass through the blender to obtain a creamy sauce without lumps,
9. Rectify the salt if necessary and if it is too thick add a little water and beat again.
10. In a baking dish put a little bit of sauce, then the cannelloni or roll, and on top the rest of the sauce. Sprinkle some chopped walnuts, pine nuts and Parmesan cheese.
11. Bake for 10 minutes at 180º and gratin at the end until golden brown.

And these are ready zucchini cannelloni with bonito and ricotta cheese with turmeric and walnut sauce. DE-LI-CIO-SOS.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum