Zucchini Cannelloni with a Vegetable Millet Pilaf
A classic pasta takes on a different avatar at Red Fork, Bangalore. Chef Xerxes Bodhanwala eschews traditional pasta for a version made of thinly sliced zucchini and wraps it around a creamy, ricotta filling.
Served with a millet pilaf, this ‘green’ cannelloni makes for a wholesome meal.
Recipe by Chef Xerxes Bodhanwala, Red Fork, Bangalore