Shotgunshells
A dish that you can endlessly combine, is prepared in no time and impresses your company? Chef Christophe puts his own twist on shotgun shells. Inspired by Middle Eastern and Mediterranean cuisines, in this creation he combines the sweetness of apricot and cranberry with the savory of bacon.
View recipeFOR 4 PERSONS
Time: 15 min (excluding rest time)
Difficulty: easy
- 8 cannellonis
- 250 gr mixed minced meat
- 50 gr chopped dried apricot
- 50 gr chopped dried cranberry
- 8 slices of breakfast bacon
1. Preparation
Mix the minced meat with the chopped dried apricot and cranberry.
2. Cannelloni's
Fill the cannelloni rolls completely with the meatloaf mixture. Then wrap each filled roll in a slice of breakfast bacon. Let them rest in the refrigerator for at least 3 hours so that the pasta is softened by the fat of the meat.
3. Barbecue
Heat the barbecue to 220°C. Grill the shotgun shells for 2 minutes on each side until the bacon is golden brown and crispy. Serve 😉
Variation tip: replace the filling with combinations such as ricotta and spinach, mushrooms and pistachios or mozzarella and pasto.
