Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cannelloni with “Papet Vaudois” and Gruyère AOP Lace from Cottens

  • Author: Chef Julien Leclerre, La Balance (VD)
  • Prep Time: 1hour
  • Total Time: 1h15

Description

Chef Julien Leclerre from Auberge La Balance (VD) presents his recipe for the “Crunchy Gruyère AOP” discovery week from March 7th to 17th.

Enjoy Chef Julien Leclerre’s cold cannelloni, accompanied by IGP cabbage sausage and a creamy cheese sauce. Enriched with wild garlic, these delights are complemented by crispy Gruyère lace from Cottens. An explosion of flavors and textures to be enjoyed without moderation.


Ingredients

Scale

Ingredients for 3 people:

For the cheese sauce:

  • 60g butter
  • 60g flour
  • 6dl milk
  • Nutmeg, salt, and pepper
  • 60g apple cider vinegar
  • 150g grated Gruyère AOP

For the Gruyère lace:

  • 100g grated Gruyère AOP
  • A few drops of white wine (Chasselas)

For the cannelloni:

  • 6 lasagna sheets
  • 250g sliced leek
  • 250g cooked IGP cabbage sausage meat

For the wild garlic coulis:

  • 50g wild garlic
  • 100g rapeseed oil
  • Nutmeg, salt, pepper
  • Pickled red onions

Instructions

Preparation of the cheese sauce:

  • Melt the butter in a saucepan. Add the flour and mix over low heat.
  • Add the milk in two portions and cook for a few minutes. Season with salt, pepper, and grated nutmeg.
  • Add the vinegar and 150g of Gruyère AOP, then blend to obtain a smooth sauce. Let cool in the refrigerator for 1 hour.

Preparation of the Gruyère lace:

  • Bake the remaining grated Gruyère AOP on a baking sheet lined with parchment paper at 180°C for about 15 minutes. At the beginning of baking, drizzle with a few drops of white wine (Chasselas).

Preparation of the cannelloni:

  • Blanch the lasagna sheets for 4-5 minutes in salted water. Drain and dry them on a kitchen towel.
  • Also blanch the leeks for 2-3 minutes, then drain and mix with the cooked IGP cabbage sausage meat and 1/3 of the cheese sauce.
  • Spread out the lasagna sheets and distribute the leek-sausage mixture and sauce on each. Simply roll up like cannelloni.

Preparation of the wild garlic coulis:

  • Blend the wild garlic with rapeseed oil until smooth. Season with salt and pepper.

Notes

Serving this delicious dish:

Place two tablespoons of cheese sauce in the center of a plate.

Carefully pour the wild garlic coulis next to the sauce and add some pickled red onions for an additional flavor.

Place the cannelloni in the center of the plate, ensuring they are well presented.

Finally, arrange some pieces of Gruyère lace around the cannelloni, adding a crispy texture and intense flavor to the dish