Millet cream Spring cannelloni

This month’s Daring Cook Challenge is :

Blog-checking lines: Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!

I have not followed the given recipes, that look gorgeous but require Italian ingredients a bit out of reach for me.

I made a second Summer recipe chilled and vegan :

chilled veggie cannelloni

I had 2 other variations before :

green peas and marjoram

carrot and azuki bean

That’s like a ragu pasta sauce. I add potato starch as a binder.

Fresh egg pasta.

Mochi awa (foxtail millet). I had already used this sauce here. That’s just boiling the millet till it becomes a sauce. I passed the mixer to smooth it. I added a little beer yeast (the health store type, not for bread), salt and olive oil.

When serving, I added a sort of gremolata made of salted nira, young onion and chili pepper.

3 thoughts on “Millet cream Spring cannelloni

  1. Wow, I love it that you made cannelloni with different ingredients and awesome flavor combinations! Great job! I want to try the raw vegan version 🙂

  2. Pingback: My dairy free diary « GOURMANDE in OSAKA

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