8 dry cannelloni made of semolina flour
120 g CICIONI
100 g fresh baby spinach
1 bunch parsley
40 ml extra virgin olive oil, plus more to grease the cannelloni
50 ml water
2 tbsp dried yeast
1 tsp salted capers, rinsed
20 g toasted hazelnuts, chopped
1 tsp dried brewer’s yeast
Bring a large pot of water to a boil, salt and cook the cannelloni for about 6 minutes. Drain, grease with the oil and keep covered.
Coarsely chop the spinach and toss with a little oil and salt.
Blend the CICIONI with the water, oil, yeast, parsley and capers.
Add the spinach and put the filling into a pastry bag.
Toss the hazelnuts, yeast and pink peppercorns in a bowl.
Stuff the cannelloni with the spinach cream. Sprinkle the hazelnut mixture over the top and serve at room temperature or browned lightly in the oven for a few minutes.