Beef & Pork Cannelloni Bites with Pesto and Cherry Tomatoes
Ligurian pesto alla Genovese is traditionally made with a mixture of Pecorino Sardo and Parmigiano-Reggiano, along with fresh basil from the area that has a distinctly different flavor than other basil grown elsewhere. Traditional pesto is made with a mortar and pestle, not pureed in the blender as it is commercially produced.
Ingredients
- 24 Cannelloni bites
- 1 cup fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup Parmigiano Reggiano
- 3 tbsp Pecorino Sardo
- 2 tbsp fresh pine nuts
- 1 garlic clove (minced)
- 1 cup cherry tomatoes (quartered)
- salt and pepper tt
Directions
In food processor puree olive oil, garlic, pine nuts, Parmigiano and Pecorino. Add basil leaves and continue to puree, season with salt and pepper. Fry cannelloni to a golden brown. Serve with pesto, cherry tomatoes and shaved Parmigiano Reggiano.
