Cannelloni with taleggio, asparagus and walnuts
4 servings
100 minutes
Cannelloni with Taleggio cheese, asparagus, and walnuts is an exquisite Italian dish that combines the creaminess of Taleggio cheese, the freshness of asparagus, and the crunchiness of nuts. The origins of this recipe trace back to the northern regions of Italy, where Taleggio is valued for its creamy texture and expressive flavor. Asparagus adds a spring freshness to the dish while walnuts provide noble depth. Baked cannelloni under a layer of aromatic Parmesan develop an appetizing crust, and pillows of sweet tomatoes add juiciness and balance. This is the perfect dish for festive dinners, impressing with its harmony of flavors and refined presentation.
1
For the test, mix wine and saffron and reduce it by half. Let it cool a bit. Mix the flour, make a mound, and create a well on top. Place the yolks, whites, half a teaspoon of olive oil, the wine with saffron, and salt (on the tip of a knife) into it. Knead the dough until dense and elastic, then refrigerate it for an hour.
- White semi-dry wine: 15 ml
- Saffron: 0 g
- Semola flour: 50 g
- Calibrata flour: 180 g
- Egg yolk: 90 g
- Egg white: 30 g
- Extra virgin olive oil: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
2
Using a pasta machine, roll the dough to a thickness of 1.5 mm. Cut the dough strip into four equal parts. Place the sheets of dough in boiling water for a minute, then transfer to ice and immediately move to dry waffle towels.
3
Cut the asparagus into 3 cm pieces, blanch, and place on ice. Then lightly chop it with taleggio and nuts in a blender - the mixture should be textured like guacamole. Add 80 grams of grated parmesan, season with salt and pepper, and mix.
- Asparagus: 1 kg
- Taleggio cheese: 300 g
- Walnuts: 60 g
- Parmesan cheese: 280 g
- Ground black pepper: to taste
- Salt: to taste
4
Spread the filling on the sheets of dough (fill about two-thirds of the sheet to have enough to seal the dough) — and roll up neat rolls.
5
Line a baking tray with parchment paper, grease it with olive oil. Place the cannelloni, generously sprinkle with grated Parmesan on top, and send it to the oven preheated to 180 degrees for eight minutes.
- Extra virgin olive oil: 1 tablespoon
- Parmesan cheese: 280 g
6
Blanch the tomatoes in boiling water and peel them. Cut them into quarters, remove the seeds, and dice them into small cubes.
- Baku tomatoes: 600 g
7
Place the tomato pillows on a plate, top with the cooked cannelloni, and garnish with grated Parmesan.
- Parmesan cheese: 280 g