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a chef and founder of Tepuy Collective
Cannelloni are essentially cylindrical lasagna.
Want to make it?
Watch the video above, and keep reading to get the full recipe.
leaving 2-layer hollow tubes that look like cannelloni.
Youll need about 12 tubes.
Reserve the leftover leeks for the winter carbonara.
a chef and founder of Tepuy Collective
Chop all the leek leftovers, then set aside.
Fill up aZiploc bagwith the ricotta mixture and set aside for assembly.
Remove bacon while leaving 2 Tbsp.
rendered bacon fat in the skillet.
Transfer bacon to a plate lined with paper towels, chop and set aside
8.
Add in garlic and cook, tossing occasionally, for about 2 minutes
10.
Pour in all the coconut milk and the 1/3 cup Parmesan cheese; cook for 8 minutes.
Transfer mixture to a blender, blend until mixture is smooth.
Line filled leek shells in a lightly greased ovenproof baking dish.
a chef and founder of Tepuy Collective
Pour the winter squash carbonara over the cannellonis.
Bake for 25 mins until the cannelloni are tender and golden.
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