Ingredients:
- 200g of pasta for lasagna durum wheat
- 100 g flour
- ¾ cup of cashews
- 12 cherry tomatoes
- Basil leaves
- 200 g of nettle
- fresh ginger
- 2 cloves of 'Garlic
- fresh thyme
- black pepper
- Olive oil
- sea salt
Soak cashews in water for 12 hours. boil nettle leaves freed of the stems. Blend the cashews tomatoes, garlic, add the flour nettles and a little olive oil; knead until a smooth consistency of cream, season with salt, pepper and fresh thyme leaves. Boil the pasta lasagna and roll. Use the cream as cashew stuffing along with nettle leaves and formed with this mixture at least six cannelloni medium sized, arrange on a baking dish greased with oil and cover with the sauce and cashew flour and add grated fresh ginger. Place in a preheated oven at 180 C for 20 min. Serve warm.
Recomended Wine : Vermentino