Thai Cannelloni with Pine Nut Pâté and Herbs
Appetizers • Thai
Description
Thai Cannelloni with Pine Nut Pâté and Herbs
Ingredients
- Chopped almonds 10 oz
- Pistachios 5 oz
- Olive Oil 2 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Ocean salt ½ teaspoon
- Ground Black Pepper ½ teaspoon
- Garlic 4 cloves
- Grated Ginger Root 1½ tablespoons
- Red Curry Powder 1 tablespoon
- Cayenne Pepper ½ teaspoon
- Lemongrass 1 tablespoon
- Dried avellana 0 oz
- Cilantro 2 tablespoons
- Basil 2 tablespoons
- Courgette 3 pieces
Step-by-Step Guide
Step 1
Soak the almonds in water for 10-12 hours.
Step 2
In a blender, combine the almonds, pine nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne pepper, and 3 tablespoons of water until it forms a paste.
Step 3
Add the chopped olives, cilantro, and basil.
Step 4
Slice the zucchini into very thin strips using a mandoline.
Step 5
Place a small amount of filling at each end of the zucchini strip and tightly roll it up.
Step 6
Transfer to a dehydrator at 105°F for 6 hours.
Step 7
Serve with curry sauce.
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