A tasty and light first course.
Serves: 4 (8 cannelloni)
- 200g Squacquerone di Romagna PDO
- 4 cooked artichoke hearts
- 2 tbsp white truffle cream
- 1 small bunch of parsley
- Freshly ground pepper
In a large pot of boiling salted water, cook pasta until al dente, following pack instructions. Then, drain it and let it cool down.
Finely chop parsley and put the artichoke hearts in the food-processor bowl. Add the white truffle cream, salt and pepper and mix until you get a uniform mixture.
Pour the mixture in a big bowl, add Squacquerone di Romagna PDO and parsley and stir carefully. Using a teaspoon, stuff the cannelloni well, place them on a plate and put them in the fridge for at least 3 hours.
These cannelloni can be served with a rucola salad or with a spinach sprout salad.
The preparation takes about 20 minutes.