Avocado Canneloni

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The Living Room Ep 21 Recipe: Allergies and Intolerance
The Living Room Ep 21 Recipe: Allergies and Intolerance
You're watching The Living Room Ep 21 Recipe: Allergies and Intolerance Miguel shows you how to manage your intolerances and allergies without needing to give up eating delicious food.

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Miguel shows you how to manage your intolerances and allergies without needing to give up eating delicious food.
Air Date: 29 Jun 2018

These light and refreshing Avocado Canneloni are a perfect entree for entertaining

Recipe by: Miguel Maestre

Serves: 6

Ingredients

Almond aioli:

Filling:

Salsa verde:

To construct:

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Method

  1. To make the almond aioli take a powerful blender and blend almonds, olive oil, almond milk until it has a smooth creamy consistency. Season to taste and set aside.
  2. For the filling gently toss together all ingredients and season to taste. Add half of the aioli and toss to combine.
  3. To make the salsa verde pound all ingredients together in a mortar and pesto until a smooth paste is formed. Season to taste and set aside.
  4. To serve cut avocadoes in half. Scoop half an avocado out of its skin using a large metal spoon to get a smooth edge. Slice avocado lengthways into thin, even slices.
  5. Lay the avocado slices side by side along the length of a sheet of edible rice paper, leaving a 1cm space on each end. Drizzle with some of the lemon juice to prevent browning, and season with salt and pepper.
  6. Take 1/6 of the filling and spoon out along the middle of the avocado. Tightly roll the avocado around the filling to create a avocado covered cylinder.
  7. Cut the avocado cannelloni in half and place in the centre of the plate. Drizzle with some of the remaining aioli and salsa verde and serve
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