Usuba
Zucchini Cannelloni with Nut Pâté
A raw food dish with crispy zucchini rolls filled with a pâté made from almonds, pine nuts, and aromatic herbs. A light, fragrant, and nutritious treat with oriental notes.
- Total
- 45 min
- Standard serving
- 316 g
Ingredients
Total 15- Almond
80 g≈ 1/2 cup - Pine nuts
37.5 g≈ 4 tbsp - Olive oil
7.5 ml≈ 1.5 tsp - Lemon juice
7.5 ml≈ 1.5 tsp - Sea salt
0.78 g - Black peppercornsмолотый
0.28 g≈ 1/2 pcs - Garlic
3 g≈ 1 clove - Grated ginger
5.985 g≈ 1 tsp - Curry
3.375 g≈ 3/4 tsp - Cayenne pepper
0.585 g - Lemongrass
0.75 g≈ 3/4 tsp - Olivesсушеный
17.5 g≈ 4.5 pcs - Cilantro
0.503 g≈ 1.5 tsp - Basil
1.125 g≈ 1.5 tsp - Zucchini
150 g≈ 3/4 pcs
Instructions
- 1
Step 1
Soak the almonds in water for 10–12 hours.
- 2
Step 2
In a blender, finely chop the soaked almonds, pine nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry, cayenne pepper and 3 tablespoons of water until you reach a smooth paste consistency.
- 3
Step 3
Add chopped olives, cilantro, and basil to the pâté. Mix well.
- 4
Step 4
Slice the zucchini into very thin lengthwise strips using a mandoline.
- 5
Step 5
Place a small amount of pâté on each end of the zucchini strip and roll it up tightly into a roll.
- 6
Step 6
Transfer the cannelloni to a dryer at 40 degrees for 6 hours.
- 7
Step 7
Serve with curry sauce.
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