- 1 150g jar Tartare® Walnuts & Almonds Shards of
- 4 sheets of lasagna
- 6 slices ham of Paris
- 1/2 bunch arugula
- 2 tablespoons walnut oil
- 1 tablespoon vinaigrette walnut oil
- Some small chanterelles
- Some herbs
- Some dry almonds and walnuts
Preparation Cannelloni with ham, Tartar Walnuts & Almonds Shards, chanterelles
Cook the lasagna noodles in boiling water, they should be cooked. Cool them, throw them on a plate and hide them walnut oil.
Cover the ham pasta and hide them cheese.
Add the arugula in the center and roll and book fees.
Cut large sliced and draw up them. Clean and cut into 2 raw chanterelles and drizzle with vinaigrette walnut oil.
Our suggestions Cannelloni with ham, Tartar Walnuts & Almonds Shards, chanterelles
Tips: You can replace the chanterelles with Paris mushrooms or porcini when the season permits.
A unique recipe designed to Tartarus by chef Cyril Haberland, a Michelin star for its cuisine at Chateau des Reynats.