Lusan products are designed so that they can be enjoyed throughout the year. That is why our recipes will be tasty at all times, regardless of whether it is summer or winter.
On this occasion we present some cannelloni created with the pork leg carpaccio, seasoned with sauce. It is a complete and perfect dish as an entrée for a lunch or dinner. Its simple preparation will make this dish one of the better options when it comes to surprising your guests.
4 packages of Lusan pork leg Carpaccio
1/2 kg monkfish
1 bag of peeled shrimp
1 bunch of green asparagus
1/2 pot of mushrooms
2 cloves of garlic
For the sauce:
60grs of butter
1 tablespoon of flour
1/2 pot of mushrooms
1 can of liquid cream
Put a pot with water and salt to boil. Add the monkfish and prawns that boil for 3 minutes, remove it. Add the same green boiling water because they are scalded for another 3 minutes and remove it.
Cut the garlic into slices and fry them at a gentle temperature, add the prawns and the whole monkfish that we have previously scalded, the green asparagus cut into small tacos and the ½ can mushrooms, fry everything for approximately 10 minutes, once removed from the heat, remove the monkfish cartilage, cut it into small pieces and mix all the ingredients until a dough is left.
To prepare the sauce you have to put the liquid cream in a pot to boil, when it is boiling put the other ½ can of mushrooms, the onion cut into pieces At the same time in another paella pose the butter until it melts and add the flour because it is fried. Of the pot of liquid cream and add salt to taste. We leave it for 2 minutes and we pass it through the batter until a more or less liquid sauce texture is left.
To prepare the cannelloni, we open the carpaccio envelopes of pork pie with scissors ensuring that they do not break the sheets. We spread them on a surface and fill them with the mixture we have previously made of monkfish, prawns, etc. and we roll them up like a cannelloni. We put them in an oven-safe bowl, add the sauce on top and bake them lightly in the oven.
And now ... ENJOY!
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