Difficulty Easy
XL cannelloni made with leftover roast stuffed poulard, foie, tartufata and Iberian jowl. An easy recipe for 4 that makes the most of the poulard down to the last bite.
Brown the Iberian jowl, add the leftover poulard meat, the tartufata and the foie. Once hot, blitz it, transfer it to a piping bag and leave it in the fridge for 30 minutes.
Boil the pasta and take it out halfway through cooking (it will be far easier to handle and will finish cooking in the oven). Fill the cannelloni, brush them with béchamel and grate parmesan over the top. Bake at 180°C until golden, about 15 minutes.
To serve, spoon over the fig sauce from the roast poulard recipe.
Recipe by
Finca Loma Verde
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