Pork cheek cannelloni with pumpkin cream with vanilla oil
- 1 h
- Easy
- 4 people
- 1,5€/people
- 250 Kcal/100g
Ingredients
- 12 slices of cannelloni
- 4 pieces of braised pork cheeks
- 400 grams of pumpkin
- 100 milliliters of extra virgin olive oil Peña de Baena
- A vanilla bean
- Rosemary
- Thyme
- Salt
Pork cheek cannelloni with pumpkin cream with vanilla oil
- Crumble the already braised pork cheek and set aside its sauce.
- In a saucepan, pour the extra virgin olive oil Peña de Baena and add the vanilla opened lengthwise so that it releases its seeds. Leave to infuse over low heat covered for a while. Set aside and cool.
- Cook the pumpkin, drain, and with the help of a blender or blender, emulsify with the extra virgin olive oil Peña de Baena flavored with vanilla.
- Cook the pasta, fill with the cheeks, and place on a baking tray. Bathe in the sauce and heat in the oven for about 10 minutes.
- On a plate, put a little pumpkin with vanilla oil. On top of this, we will put the cannelloni and decorate with thyme and rosemary. Drizzle well with stew sauce.
Recipe prepared by chef Antonio López.
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..