Carrot Cannelloni with Soft Cheese and Pine Nuts.
Recipe by Matthew Gennuso, Chez Pascal, from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans by Darryl Estrine and Kelly Kochendorfer
- 6 medium carrots, preferably Purple Haze, peeled
- 2 teaspoons chopped fresh chervil
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh chives
- 1/4 pound mild goat or farmer's cheese, broken into 16 small pieces
- 5 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- Coarse salt and freshly ground black pepper
- 1 large head radicchio, cored and shredded
- 3 tablespoons pine nuts, toasted
- Cut the carrots into 3-inch-long pieces. Then, using a mandolin or sharp knife, cut those carrot pieces into paper-thin lengthwise slices, for about 16 slices total. Lay them out flat on a large work surface or cutting board.
- In a small bowl, mix the chervil, tarragon, parsley, and chives. Press one side of each piece of cheese into the herb mixture to coat. Place one cheese piece on one end of a carrot strip and roll to encase the cheese, making sure to push the cheese in on both sides (the moisture from the carrot will seal the carrot closed.) Lay the roll, seam side down, on a work surface. Repeat with the remaining pieces of cheese and carrot slices.
- In a bowl, whisk 3 tablespoons of the olive oil with 1 tablespoon of the balsamic vinegar. Season with salt and pepper, add the radicchio, and mix well.
- 4. To serve, arrange 4 cannelloni in the center of a plate, arrange the radicchio around them, and drizzle the cannelloni with the remaining 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Top each serving with the toasted pine nuts. Season to taste with salt and pepper. The carrot cannelloni can be kept in the refrigerator in an airtight container with a damp towel covering them for up to a day.