Receitas

Leek cannelloni with Minhofumeiro cured meats

INGREDIENTS:

– 4 large leeks
– 1 onion
– 2 cloves garlic
– 2 vine tomatoes
– Half a HAM AND OLIVE FARINHEIRA
– Half a RICE MORCELA
– 100g cooked corn
– 1 small bunch parsley

PREPARATION:

For the cannelloni, trim the leeks and blanch in salted boiling water for 5 minutes. Drain and separate the leek tubes when still hot. Set aside the largest tubes and chop the rest. Chop the onion and garlic. Deseed and dice the tomato. Sauté everything in olive oil. Crumble the RICE MORCELA and HAM AND OLIVE FARINHEIRA into this mixture and continue to sauté for another 5 minutes. When ready, add the cooked
corn and the chopped parsley. Fill the leek tubes with the mixture and bake for 10 minutes. Serve as a side dish or main dish.