Name: Zucchini Cannelloni with Cod Brandade
Yield: 4 servings
Ingredients: 220 g salted shredded cod; 40 ml 35% milk cream; 1 clove garlic (sense e central germ); 180 ml extra virgin olive oil; a disposable pastry bag; 2 zucchini about 11 cm in length; 4 parchment paper pieces approximately 10 cm x 10 cm; mandoline; ice cubes; 2 small tender onions; 20 g honey; 10 ml mild vinegar (preferably apple); extra virgin olive oil; 1 apple; 2 cloves garlic; toasted rustic bread, crumbled (or small cubes toasted in the oven); extra virgin olive oil; flowers or micro-vegetables

Zucchini Cannelloni with Cod Brandade

Delicate zucchini cannelloni filled with a smooth salt cod brandade, which combines the creaminess of cream with the intense flavor of garlic to create a dish that is both light and comforting.

Ingredients

Servings:

Main Ingredients

220 gsalted shredded cod
40 ml35% milk cream
1 clovegarlic (sense e central germ)
180 mlextra virgin olive oil
a disposable pastry bag

for the zucchini cannelloni wrap

2 zucchini about 11 cm in length
4 parchment paper pieces approximately 10 cm x 10 cm
mandoline
ice cubes

for the sautéed onion

2 small tender onions
20 ghoney
10 mlmild vinegar (preferably apple)
extra virgin olive oil

for garnish

1 apple
2 clovesgarlic
toasted rustic bread, crumbled (or small cubes toasted in the oven)
extra virgin olive oil
flowers or micro-vegetables

Nutritional Information

Per Serving (Approx.)

Calories

907 kcal

Protein

26 g

Fat

53 g

Carbohydrates

87 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Making the brandade

In a non-stick skillet, gently cook the garlic cloves over low heat (approximately 50-60 degrees) for about 2 minutes, watching carefully to prevent burning, gently stirring with a wooden spoon.
Add the flaked cod to the skillet with the garlic and gently stir with a spatula for about 30 seconds, just to lightly brown the cod (without fully cooking it).
Once cooked, remove the oil and the cod from the skillet and set them aside in different containers; make sure the oil is at room temperature, as using hot oil can affect the texture of the brandade.
Place the reserved cod inside the cup of the immersion blender (or jug of the hand blender) and start slowly pouring in the reserved oil while blending the cod, until you achieve a smooth and creamy mixture.
When the mixture is well emulsified, gradually incorporate the liquid cream, continuously whisking, until you reach a texture similar to mayonnaise; maintain the proper consistency by adjusting the amount of cream as necessary.
Transfer the mixture from the brandade to a piping bag and store it in the refrigerator for at least 4 hours before serving, to allow the flavors to meld and the texture to set.

Stuffed Zucchini

Bring water to a boil in a large pot, adding a small pinch of salt to enhance the flavor of the zucchini slices. Ensure the water reaches a constant boiling point.
Clean a medium zucchini under running water, leaving the skin on. Using a mandoline, slice the zucchini into thin sheets, aiming for a thickness of approximately 1-2 mm. This will make the slices flexible enough to wrap.
When the water begins to boil, carefully introduce the zucchini slices. Blanch them for exactly 10 seconds to soften. Then, prepare a large bowl filled with cold water, adding some ice cubes and a pinch of salt. Immediately transfer the slices to the cold water bowl to stop the cooking process and maintain their bright green color.
Once the slices have cooled, carefully remove them from the water and place them on absorbent kitchen paper to eliminate excess water. Set the slices aside for later use.
Spread a sheet of parchment paper with a thin layer of olive oil to prevent the zucchini slices from sticking. Now, arrange the zucchini slices so they overlap slightly, forming a strip of zucchini about 8 cm long.
Using a piping bag, distribute a single line of cod brandade along the slices, positioned about 2 cm from the side, not reaching the end. Carefully roll the zucchini using the parchment paper to create a compact cannelloni shape.
Repeat the same wrapping process to make all the necessary cannelloni, ensuring that they are well sealed.
In a non-stick skillet, add a tablespoon of olive oil and heat over medium heat. When the oil is hot, add finely sliced green onions, stirring gently for 1 minute until they begin to soften and release their aroma.
Next, incorporate 1 tablespoon of honey and 1 tablespoon of vinegar, stirring well. Cook for a few seconds until the honey dissolves and the flavors combine. Remove from heat and set aside on a plate.
Peel a medium apple and cut it into very small cubes, about 0.5 cm, to ensure they can be easily picked up with a fork.
Place the cannelloni in the center of the serving plates. Decorate each plate with a portion of the sautéed onion and the raw apple cubes, arranging them attractively.
Finally, add some microgreens or edible flowers on top of the cannelloni and a drizzle of extra virgin olive oil for a final touch of flavor and presentation.

Recommendations & Tricks

When preparing the cod brandade, make sure to soak the cod for 24 hours, changing the water several times, to achieve a balanced flavor and prevent it from being too salty.
Use a piping bag to fill the zucchini cannelloni in a cleaner and more precise way, thus facilitating their handling and presentation.
Serve the cannelloni hot, dressed with a drizzle of extra virgin olive oil and a touch of golden garlic from the oven, to add an extra layer of flavor and texture to the dish.