Grilled Zucchini and Smoked Cheese Cannelloni
Grilled zucchini and smoked cheese cannelloni is a modern, creative reimagining of Italian cuisine that is based on the balance of fresh vegetables and distinctive cheeses. The origin of cannelloni can be traced back to 18th century Naples, where it was first served with a meat filling. As the cannelloni browns in the oven, the aroma of smoked cheese fills the kitchen and creates a cozy, comforting feeling. The slightly caramelized flavor of the grilled zucchini perfectly complements the silky ricotta. The key to the perfect taste is in the fresh ingredients and proportions. The texture of the grilled vegetables adds excitement to the dish, and the smoked cheese adds depth and rich aroma. This dish is an ideal choice for weekend lunches, vegetarian guests, or when you want to make something special that is still easy to prepare. Try it with different cheeses - such as smoked mozzarella or gouda, which are also excellent!
Ingredients for this recipe
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Preparation Steps
1
First, prepare the ingredients. Wash the zucchini, slice it lengthwise into thin strips, lightly salt them, and let them sit for 10 minutes to release some moisture. Then, pat them dry. Tip: Use paper towels to easily soak up the excess moisture, ensuring they grill nicely.
2
Heat a grill pan over medium-high heat. Brush it with a little olive oil, and grill the zucchini slices on both sides until they have light brown grill marks. Set aside to cool. Tip: Don't over-grill the zucchini, as you want it to retain some texture for the filling.
3
In a large bowl, combine the ricotta, grated smoked cheese, egg, salt, pepper, and the cooled grilled zucchini, chopped into small pieces. Tip: For a richer flavor, add a pinch of nutmeg.
4
Parboil the cannelloni pasta in lightly salted water for 4-5 minutes, then drain and rinse with cold water. This will make them easier to fill without breaking. Tip: Add a little oil to the water to prevent the pasta from sticking together.
5
Fill the cannelloni with the grilled zucchini mixture, using either a spoon or a piping bag. Tip: Don't overfill them, or the filling might spill out during baking.
6
Place the filled cannelloni in a greased baking dish. Sprinkle the tops with grated Parmesan cheese and drizzle with a few drops of olive oil. Tip: For a more succulent result, pour a little cream or tomato sauce into the bottom of the dish.
7
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the top is golden brown and crispy. Tip: For the last 5 minutes, switch to the broiler to get the cheese extra crispy.
8
Before serving, let it rest for at least 5 minutes to make it easier to slice and allow the flavors to meld. Tip: A sprinkle of freshly ground pepper will add an even more intense flavor.
