Truffle cannelloni

Truffle cannelloni

People: 4


  • 4 courgettes
  • 400 g of ricotta
  • 12 prawns
  • 20 g of summer truffle
  • Salt
  • Pepper
  • Oil

Recipe of courgette cannelloni stuffed with truffled ricotta and king prawns

  1. The first step in this recipe is to prepare the truffled ricotta. Put the ricotta in a bowl with a pinch of salt and then grate the summer truffle over it and mix. Leave it in the fridge for 12 to 24 hours.
  2. After this time, slice the courgettes with a mandolin to obtain very thin slices.
  3. Heat a saucepan with plenty of water and when it is boiling, carefully add the courgette slices to blanch them.
  4. Dry the courgette slices with a cotton cloth, and then lay them on baking paper side by side with a bit of the side overlapping. With a pair of scissors, cut the ends of the slices so that they are all the same size.
  5. In the centre of the slices, add the truffled ricotta in a slightly thick line.
  6. To finish the cannelloni, roll it up slowly, making sure it is well fixed.
  7. Then, prepare the prawns and start by peeling them and making a cut of about 1 cm around the head.
  8. Blanch the prawns in a pan of boiling water for about 30 seconds, and thanks to the cuts we have made, they will take the shape of a butterfly.
  9. Finally, plate the cannelloni, add the truffle cut into strips on top and the prawns on the side. Sprinkle with salt and pepper and add a little oil. Serve with a salad of your choice and, bon appetit!

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