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Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Cannelloni

The Ita­li­an clas­sic can­nel­lo­ni in a fat, grain and dairy-free ver­si­on is a tasty alter­na­ti­ve to the ori­gi­nal. Zuc­chi­ni replaces the nood­les, they are fil­led with ‘pota­to cheese’ and ser­ved in a spi­cy toma­to sau­ce. Delicate! 
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Ingre­di­ents for 4 servings: 

For the ‘pota­to cheese’: 

For the toma­to sauce: 

For the cannelloni: 

3 to 4 small zucchini

Pre­pa­ra­ti­on:

In a pot with a steam attach­ment, steam the pota­toes and car­rots until soft, 15 to 20 minu­tes. Puree tog­e­ther with the oni­on, gar­lic and papri­ka pow­der as well as the lemon juice, ore­ga­no or basil in a food pro­ces­sor until smooth. If the pota­to sau­ce is too thin, let it cool in a bowl cover­ed with a cloth for 1 to 2 hours so that the mix­tu­re beco­mes firmer. 

For the toma­to sau­ce, sau­té the oni­ons in a non-stick cera­mic pot for 5 to 8 minu­tes until soft. If they stick, add a litt­le water. Now add the gar­lic and toma­to pas­te and cook, stir­ring con­stant­ly, for 1 to 2 minu­tes until the toma­to pas­te dar­kens and beg­ins to cara­me­li­ze. Add chop­ped toma­toes, dried ore­ga­no, thy­me and chi­li pow­der. Mix ever­y­thing well and sim­mer over a low heat, stir­ring occa­sio­nal­ly, for 30 to 40 minu­tes until the sau­ce thi­c­kens. If you like, lea­ve it as it is or puree it in a blen­der until it is com­ple­te­ly smooth. 

Pre­heat the oven to 200°C.

Using a vege­ta­ble pee­ler or man­do­lin, cut wide, thin strips of zuc­chi­ni. Press the strips light­ly bet­ween kit­chen paper to absorb excess mois­tu­re. Then lay­er three strips on a work board, over­lap­ping each other (see video). Place a heaped tab­les­poon of ‘pota­to cheese’ on the end of each and roll up. The­re should be 10 to 12 can­nel­lo­ni in total. 

Pour the toma­to sau­ce into the bot­tom of a lar­ge bak­ing dish and place the can­nel­lo­ni in it. Spread the remai­ning ‘pota­to cheese’ on the cannelloni. 

Bake the can­nel­lo­ni for 25 to 30 minu­tes until the ‘pota­to cheese’ bubbles and a nice, gol­den brown color appears. Let cool for 5 minu­tes and ser­ve gar­nis­hed with basil. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb

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