Thai cannelloni with cedar pate and herbs
4 servings
45 minutes
Thai cannelloni with pine nut pâté and herbs is a harmonious blend of exotic Asian flavors and European sophistication. This recipe is inspired by traditional Thai pastes rich in ginger, lemongrass, and curry aromas. The pine nut pâté adds a nutty tenderness that perfectly complements fresh zucchini, giving the dish lightness and refinement. Dried olives add savory notes while cilantro and basil enhance freshness and balance of flavors. The cannelloni are prepared without heat treatment to preserve all the beneficial properties of the ingredients and are served with curry sauce that highlights their rich aroma. It’s an ideal dish for gourmets who appreciate lightness, richness, and sophistication in every bite.
1
Soak the almonds in water for 10-12 hours.
- Almond: 320 g
2
In a blender, grind almonds, pine nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry, cayenne pepper, and 3 tablespoons of water to a paste.
- Almond: 320 g
- Pine nuts: 150 g
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Sea salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Garlic: 4 cloves
- Grated ginger: 1.5 tablespoon
- Curry powder: 1 tablespoon
- Cayenne pepper: 0.5 teaspoon
- Lemongrass: 1 tablespoon
3
Add chopped olives, cilantro, and basil.
- Dried (oil-cured) olives: 70 g
- Cilantro: 2 tablespoons
- Basil: 2 tablespoons
4
Slice the zucchini into very thin strips using a mandoline.
- Courgette: 3 pieces
5
Place some filling at each end of the zucchini strip and tightly roll it up.
6
Place it to dry at 40 degrees for 6 hours.
7
Serve with curry sauce.
- Curry powder: 1 tablespoon
