Chilled yellow paprika cannelloni, with kabocha salad and creamy sansho broccoli sauce


GOURMANDE in OSAKA

Second recipe for daring cook challenge of cannelloni. The first was millet cream cannelloni

This one is more adapted to very hot and humid days. It can be a first dish or a light meal.

The yellow paprika pasta :

I creamed about 1/2 cup of yellow paprika, added 1 tbs of olive oil and enough bread flour to make a dough. Later I rolled it with la macchina.
The pasta has to be cooked at the last minute. Then immediately refreshed in iced water. You have about 30 minutes to serve and eat them. If you wait longer the texture is unpleasant.

The kabocha filling :

The kabocha is steamed. Cubed paprika and grated new onion are raw salted, set aside a while to let excess liquid and bitterness go. Mix the coconut cream to the hot kabocha. Let the mix cool, refrigerate. The coconut will harden…

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