Carasau bread cannelloni with Sunny heRBs winter savory

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Carasau bread cannelloni with Sunny heRBs winter savory

A creative and delicious first course which brings out the amazing flavour of the Sunny heRBs winter savory.
Prep Time 10 mins
Cook Time 25 mins
Servings 4


  • 800 gr canned borlotti beans
  • 80 gr Carasau bread
  • 1 medium onion
  • 2 sun-dried tomatoes
  • a small bundle Sunny heRBswinter savory
  • Extra virgin olive oil
  • Salt and pepper to taste


  • Chop up the onion and the sun-dried tomatoes
  • Separately, chop up the Sunny heRBs winter savory
  • Pour 2 or 3 tablespoons of extra virgin olive oil in a pan, add the onion and omatoes and stew for 10 minutes at medium-low heat.
  • Add the previously drained borlotti beans in the pan. Cook for a few minutes
  • Short before removing the pan from heat add in the chopped Sunny heRBs winter savory and season to taste.
  • Remove from heat and pour the mixture in a blender. Blend well and if needed add some water.
  • Melt a teaspoon of salt into ca. two cups of water.
  • Arrange the Carasau bread sheets on the kitchen counter and paint them generously with the salted water. Wait until they are soft.
  • From the Carasau bread sheets cut 8 rectangles of approximately 15×10 cm.
  • Paint each rectangle with some extra virgin olive oil and put on the centre of each 2 tablespoons of borlotti beans filling. Roll them up.
  • Arrange the cannelloni in a baking pan slightly greased with extra virgin olive oil.
  • Bake for 15 minutes at 180°C
Keyword carasau, savory, sunny, herbs, borlotti, beans
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