Published : 02/13/2018

Pork cheek cannelloni with pumpkin cream with vanilla oil

- Categories : Recipes , Special Occasions

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

Go to elaboration

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.

We made this recipe in 4h 30 min. How was it calculated?

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..

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