Cannelloni filled with calamari and lamb
Cannelloni filled with calamari and lamb

Cannelloni filled with calamari and lamb

Total time93 mins
23 minspreparation time
70 minscooking time

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

10 portion(s)

For the cannelloni:

850 g
minced lamb
550 g
calamari, chopped
300 g
whole egg
20 g
lemon zest
10 g
rosemary, chopped
5 g
thyme, chopped
500 g
cannelloni (50 pieces)

For the sauce:

1.2 kg
red peppers, deseeded and halved
300 g
sweet onions, peeled and halved
15 g
garlic cloves
5 g
oregano, dried
10 g
cumin
15 g
smoked paprika powder
150 ml
cider vinegar

For garnish:

150 g
manchego cheese, grated
Allergens:
Soy, gluten, egg, fish, lactose, may contain traces of mustard
Total weight per portion:
380 g
Weight per ingredient:
Cannelloni and sauce approx. 365 g Cheese approx. 15 g

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

Recipe as PDF

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