Recipe: Leek Cannellonis

Name: Leek Cannellonis
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) of young leeks "primeur" (8 pieces); 8 scallop shells; 8 cannelloni (dry tubes); 0.4 cup (10 cl) of pacherenc du vic bilh (jurançon); 0.4 cup (10 cl) of fish stock (made and cooled); 0.4 cup (10 cl) of liquid cream; olive oil; butter; coarse salt and fine salt; ground pepper and a grating of nutmeg

By chef patrick Asfaux 5/5 (5 reviews)

Recipe Leek Cannellonis - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

2.2 lb (1 kg) of young leeks "primeur" (8 pieces)
8 scallop shells
8 cannelloni (dry tubes)
0.4 cup (10 cl) of pacherenc du vic bilh (jurançon)
0.4 cup (10 cl) of fish stock (made and cooled)
0.4 cup (10 cl) of liquid cream
olive oil
butter
coarse salt and fine salt
ground pepper and a grating of nutmeg

Step-by-step directions

1 Cut 8 cylinders of leek whites 6cm in length, wash them thoroughly then blanch them as well as the rest of the leek whites and greens (they should retain their crunchiness) then refresh them in ice water and drain them. Reserve on a towel.

2 Make a small cut in the coral of your scallop shells.

3 In your pan pour 2 tablespoons of olive oil and when it is smoking sear your scallops for 30 seconds on each side. Season with salt and ground pepper then remove them onto absorbent paper.

4 Cook your cannelloni tubes for 3 minutes in boiling water with a little olive oil then drain and reserve.

5 Open the leek whites by cutting one side along almost its entire length (keep 1/2 cm intact).

6 Then cut the scallops without their corals into batons which you will use to stuff the inside of your leek whites before closing them.

7 Preheat your oven to 150°(th5)

8 Place a drop of olive oil on each stuffed leek and carefully insert each leek into your cannelloni then arrange in an ovenproof dish cover with jurançon and the