Fresh veggie cannelloni topped with cheese and fresh herbs, paired with Jean Leon 3055 Rosé

We’re happy to share a new installment of our recipe series hosted by Sergi Millet, chef at Mas Rabell restaurant. Today we’re going to make a fresh and healthy dish: veggie cannelloni. Sounds delicious, right?

Ingredients (serves 4)

4 wonton wrappers

1 julienned leek

1 julienned carrot

½ julienned zucchini

4 julienned asparagus

2 diced tomatoes, deseeded and peeled

½ garlic clove

Finely chopped parsley, basil and chives

White wine

Mayonnaise in a squeeze bottle

Grated parmesan

Olive oil

Salt and pepper

Begin by poaching the leek in olive oil, using a pan on low heat. Make sure it doesn’t turn brown. Then add the asparagus, carrot and garlic, and cook for 5 minutes. Add the zucchini and tomato, cook for another 10 minutes. Add the wine white, simmer until the liquid reduces, add salt and pepper to taste, then let the veggies cool down.

While the veggies cool, prepare the cannelloni. Cook the wonton wrappers in boiling water for a minute and a half. Drain them, and once the wrappers are cool, stretch them out. Now they’re ready to be stuffed and sealed. Once everything is prepared, you can leave the cannelloni in the fridge to chill.

The moment to plate has arrived. We recommend placing one cannelloni in the middle of the plate. Drizzle mayo in horizontal streaks, then add a dusting of parmesan on top. And as a final touch: a sprinkling of herbs and some freshly ground pepper. Easy, right? Now there’s just one thing left to do: get the Jean Leon 3055 Rosé from the fridge and pour that first glass.