— with zucchini egg sausage, cod Catalan style (brandada) and Aragon olives.
Slice the garlic.
Sauté in hot oil.
When the garlic has a uniform Golden color, strain it and aside the aromatize oil.
Heat the cod in a pot at low heat, covered with mineral water.
With a thermometer, check water temperatura does not exceed 60 ºC.
At 60º, strain and shop the cod. Important to ensure that there is only cod meat, skinless and without spines before mixing.
In a mixing bowl, add the cod and the aromatized oil and then mix with a tourmix until it results to a creamy texture.
Finally add the cream until obtaining the desired texture. Mix again.
Season with salt and pepper at taste.
Slice the zucchini.
Cut the egg sausage in julienne.
Chop the Aragon olives previously removing bones.
Put 3 zucchini slices altogether every other one by a spot.
With a pastry bag, place the zucchini mixture.
Add the sausage and roll the zucchini to shape the cannelloni.
Decorate with the Aragon olives and a some olive oil.