Cannelloni filled with calamari and lamb
Surf meets turf in these delicious cannelloni. Calamari and minced lamb come together for the filling with Kikkoman Ponzu Lemon and Kikkoman Soy Sauce for a particularly rich depth of flavour. All baked in a delicate red pepper sauce and topped with manchego cheese.
Ingredients
For the cannelloni:
For the sauce:
For garnish:
Preparation
Step 1
Mix the minced lamb, calamari, eggs, Kikkoman Ponzu Lemon, Kikkoman Soy Sauce, lemon zest, rosemary and thyme for approx. 3 minutes. Fill each cannelloni with approx. 40 g of the mixture.
Step 2
Preheat the oven to 180 °C fan. Roast the red peppers, onions and garlic cloves on a baking tray lined with greaseproof paper for approx. 35 minutes. The vegetables should be soft but not too dark.
Step 3
Remove everything from the oven and purée with the Kikkoman Soy Sauce, oregano, cumin, paprika powder and cider vinegar until smooth and silky.
Step 4
Place the filled cannelloni in an oven dish or deep 1/1 gastronorm baking tray, top with the paprika sauce and bake covered for approx. 35 minutes.
Step 5
Serve five cannelloni per plate with sauce, topped with the grated manchego cheese.
Tip:
For extra smoothness, strain the sauce through a sieve.
The finer the filling, the easier it is to fill the cannelloni – use a piping bag.
Recipe-ID: F1000
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