Epicuriosity

METHOD

Combine Ricotta, Spinach, parmesan, lemon rind, salt, pepper and garlic

Spread the zucchini ribbons, fill in the ricotta and spinach stuffing and roll to form a cannelloni. Put it on a baking tray and heat in the oven.

Add roasted red bell pepper, garlic, almonds, tomato paste, smoked paprika, cayenne pepper and sherry vinegar in a blender and grind to a smooth puree. Add the oil to form an emulsion

Heat the romesco sauce in a pan and put it onto a plate.

Place the cannelloni on top of the sauce and garnish with parmesan, micro basil and serve.

—Chef Hansel Baptista,

House Crafters Tap

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