Preparation time:30 min
Cooking time: 30 min
Servings: 4
Cannelloni with grilled sausages, vegetables and tapenade
An inexpensive meal your guests will love!
Authentique Pork & Quebec milk-fed veal sausages
Authentique Pork & Quebec milk-fed veal sausages
See the product profileList of ingredients
- 6 lasagna noodles
- 8 Lafleur Authentique porc & veal Sausages
- 500 mL (2 cups) of tomato sauce
- 150 g (1 cup) of zucchini, cut into sticks
- 150 g (1 cup) of carrots, fine julienne cut
- 60 mL (1/4 cup) of olive oil
- Salt and freshly ground pepper to taste
Tapenade:
- 100 g (1/2 cup) of black olives, pitted
- 2 cloves garlic
- 10 mL (2 teaspoons) of fresh chives
- 125 mL (1/2 cup) of olive oil
The carrots can be replaced by cheese
Preparation
Tapenade:
- Using an electric mixer, blend black olives, garlic, chives and olive oil. Mix until puréed. Set aside.
Cannelloni:
- Boil lasagna noodles to the "al dente" stage - do not overcook.
- Cut carrots into fine julienne strips and zucchini lengthwise into sticks and sauté lightly in olive oil. Add salt and pepper to taste. Set aside.
- Cook sausages, whole, in a pan until golden and set aside.
- Spread out lasagne noodles and brush with tapenade. Arrange carrots and zucchini evenly along each noodle.
- Place 2 sausages at one end of each noodle and roll up firmly.
- Cut rolled noodles in half.
- Stand rolled noodles upright in the middle of the plate, cover with hot tomato sauce and garnish with fresh basil.
Tips from the chef