Ingredients

• 6 lasagne noodles (10" long) 
• 8 Authentic Pork & Beef Sausages
• 500 ml (2 cups) tomato sauce
• 150 g (1 cup) zucchini, finely julienned
• 150 g (1 cup) carrots, finely julienned
• 60 ml (¼ cup) olive oil
• Salt and freshly ground pepper, to taste

 Tapenade (olive spread)

• 100 g (½ cup) pitted black olives
• 2 cloves garlic
• 10 g (2 tsp) fresh chives
• 125 ml (½ cup) olive oil

Preparation
Tapenade

1. Purée black olives, garlic, chives and ½ cup olive oil in a blender until smooth. Set aside.

Cannelloni

1. Cook lasagne noodles al dente (do not overcook).
2. Julienne the carrots and zucchini. Sauté in a frying pan with ¼ cup olive oil. Season to taste. Set aside.
3. Fry sausages in a pan until golden and set aside.
4. Lay lasagne noodles out on a work surface and spread tapenade along their length. Place carrots and zucchini sticks on the noodles.
5. Place 2 sausages on one end of the noodles and roll firmly.

How to Serve

1. Cut rolls in half.
2. Stand rolls upright in the middle of a dinner plate and cover with hot tomato sauce.
3. Add some chives, to taste.

Culinary Comment:

To make perfect pasta, you should cook it in lightly salted water that has been brought to a rolling boil. The noodles must have room to move around in the pot so that they cook evenly and do not stick together. Be sure to not overcook pasta, as this reduces its nutritional value through the loss of vitamins, such as B complex, thiamin, riboflavin and niacin.