Courgette cannelloni à la Napolitana

For the filling:

• Cut the garlic and the onion into brunoise. Sauté.
• Add in the minced meat and sauté. Add in the red wine.
• Make the concassé of tomato. Add the concassé of tomato to the sautéed vegetables and the meat.
• Season with salt, black pepper and oregano.
• Add enough tomato sauce to bind the filling, but make sure it stays quite dry.

For cougette caneloni:

• Cut the courgette into really thin long strips using a mandolin or a slicer.
• Slightly cook the strips of courgette on a grill (two seconds each side).
• Place the strips of courgette on a sheet of tin foil and overlap them making sure you leave a space between each strip (as if you were building a staircase).
• Cover with another sheet of tin foil and turn around, so that the nice staircase effect is on the bottom.
• Put the filling all along the previous preparation of courgette.
• Helping yourself with the sheet of tin foil, roll everything up. Press the excess of tin foil so that the roll is fully covered.
• Let it set in the fridge.
• Take out of the fridge, remove the sheet of tin foil and cut into portions of about 6 cm.

For the sauce:

• Cut the garlic and the onion into brunoise. Sauté them.
• Finely dice the marinated bacon. Add in the vegetables and sauté.
• Add in the heavy cream and let it reduce to 3/4 of the initial volume.
• Gently season it with salt and black pepper.

To decorate:

• Pick some Sakura bean sprouts. You can also fry some rocket or kale leaves.
• Grate the Parmesan cheese.

PLATING AND SERVING

• Place the cannelloni in a greased tray.
• Grill them in the oven (at 165 ºC and with the fan on).
• Heat the sauce.
• Place the cannelloni diagonally on the plate, one next to the other.
• Gently pour the sauce over them.
• Sprinkle with Parmesan cheese.
• Decorate the plate.