Vegetable cannelloni and pumpkin cream

• Cook the cannelloni with water and salt, and spread them out on previously greased baking sheets.
• For the canneloni filling:
  • Fry the vegetables for the filling until soft  (garlic, onion and carrot cut in brunoise).
  • Add the mushrooms cut in brunoise and the courgette cut in cubes to the softened vegetables.
  • Mix the vegetables together with a bechamel of 60 g/l.

• For the pumpkin cream:
  • Prepare a vegetable stock.
  • soften the onion previously cut into julienne strips, add the rice and the chopped potato. Soak with the vegetable stock.
  • Boil the mixture for approximately 30 minutes.
  • Once boiled, add the pumpkin, previously blanched.
  • Pass through a hand blender and a chinese colander and adjust to taste.

• For the garnish:
  • Cut the courgette in spirals or noodles, and the pumpkin in cubes.

PLATING UP

• Fill the canneloni using a piping bag or a spoon.
• Fold the canneloni forming small tubes. 4 in each portion.
• Add a drop of pumpkin cream over the canneloni and heat it in the oven.
• Heat the rest of the cream.
• Stir fry the courgette noodels and pumpkin cubes.
• Place the canneloni on a plate with the cream and the garnish next to it.