black olive (powder)
1. Sauté the onion and garlic. Add the mushroom and bind with béchamel. Then, add chopped parsley and 1 tsp gratedparmesan cheese. Roll two pasta sheets and cut them (5” long, 4” wide), then blanch for 30 seconds. Wrap the mushroom mixture in the pasta sheets.
2. Cut each sheet in equal halves, spoon some béchamel on each piece, sprinkle some grated parmesan and gratinate under a salamander. Spread the béchamel on the plate and arrange the cannelloni on it.
3. Spoon concasse on every piece; arrange butter-tossed baby carrot, haricot beans and shitake mushroom against the cannelloni. Sprinkle some chiffonier of basil over the cannelloni, dust black olive powder around it, drizzle with olive oil and serve.