Cannelloni with couscous, mango and alfafa sprouts
Item 1 of 1
- medium
- 4
- 30 minutes
These simple rice paper rolls from Lorenzo Cogo can be whipped up in less than half an hour as there's no cooking involved and make an interesting and unusual vegetarian starter dish. The couscous filling is lightly flavoured with chilli and herbs, and is matched perfectly by the fresh and vibrant mango purée and some lightly pickled onions.
First published in 2016
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Ingredients
Metric
Imperial
Cannelloni
- 4 rice paper sheets
- 120g of couscous
- 1 green chilli, thinly sliced
- 10g of sultanas
- 5g of hazelnuts, crushed
- 5g of cashew nuts, crushed
- 5 marjoram leaves, chopped
- 5 fresh mint leaves, chopped
- olive oil
- salt
Pickled onions
- 100g of silverskin onions, peeled
- 500ml of white wine vinegar
Mango purée
- 1 mango, flesh peeled and roughly chopped
- 8g of mustard seeds
To serve
- 30g of alfalfa sprouts
- 8 caper berries, salted
- nasturtium leaves
- extra virgin olive oil
- hot smoked paprika
- rock salt
SAVE RECIPE
Equipment
- Blender
Method
1
Begin by preparing the pickled onions. Place the onions in a pan with the vinegar and bring to the boil. Remove from the heat and leave to cool in the pan
- 100g of silverskin onions, peeled
- 500ml of white wine vinegar
2
Once completely cool, remove the onions from the pan and pour the vinegar into a bowl or jar. Quarter the onions and break apart into individual petals, then return to the vinegar and seal until ready to serve
3
For the cannelloni filling, place the couscous in a bowl and pour over boiling water until just covered. Cover and leave for 10 minutes until the water is completely absorbed by the grains
- 120g of couscous
4
Meanwhile, add the chunks of mango to a blender with the mustard seeds and blitz until combined in a thick purée. Pass through a fine sieve and transfer to a piping bag or squeezy bottle
- 1 mango, flesh peeled and roughly chopped
- 8g of mustard seeds
5
Once all the water has been absorbed fluff up the cooked couscous with a fork, then mix in the chilli, sultanas, nuts and herbs until combined. Add a drizzle of olive oil and a pinch of salt, adjusting the seasoning to taste
- 1 green chilli, thinly sliced
- 10g of sultanas
- 5g of hazelnuts, crushed
- 5g of cashew nuts, crushed
- 5 marjoram leaves, chopped
- 5 fresh mint leaves, chopped
- olive oil
- salt
6
Take one sheet of rice paper at a time and soak for 1 minute in a bowl of water to soften. Lay the sheet flat and spoon a line of couscous filling down one side of the sheet. Roll up the sheet around the filling to form a tight cylinder
7
To serve, place a cannelloni roll in the centre of each plate and pipe dots of the mango purée alongside it. Drizzle over a little olive oil, a pinch of hot paprika and rock salt, garnishing with alfalfa sprouts, caper berries, nasturtium leaves and pieces of pickled onion
- 30g of alfalfa sprouts
- 8 caper berries, salted
- rock salt
- nasturtium leaves
- extra virgin olive oil
- hot smoked paprika
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