Gastronomixs

Kohlrabi and pistachio cannelloni

When making pistachio milk, you are left with a pistachio pulp that is less fatty than the nuts themselves. In this recipe, we use the pulp as a ricotta.

Makes approximately 40.

Kohlrabi and pistachio cannelloni

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Ingredients

1

 

kohlrabi

60

g

pistachio pulp

45

g

cream cheese

2

 

limes, juice and zest

10

g

capers

10

g

honey

As needed:

 

salt and pepper

Preparation method

  • Clean the kohlrabi well and cut it into very thin ribbons using the Japanese mandolin.
  • Mix the pistachio pulp, cream cheese, lime juice and lime zest, capers, and honey to a crème and season with salt and pepper.
  • Cut the ribbons to a width of 3cm and a length of 6cm.
  • Fill a piping bag with the crème.
  • Pipe a band of the crème across the width of the ribbons and then roll them up lengthways into a cylinder.
  • Preferably serve on the same day.

Serving suggestions

  • Delicious with components of trout, hibiscus, and shallot.
  • Combines well with tarragon, crème fraîche, and pine nuts.
  • Especially delicious with tuna, radish, and soy sauce.

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