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Shotgun shells — image

Shotgun shells

Stuffed cannelloni, wrapped with bacon and slowly cooked on the barbecue.

Ingredients

100Cheddar
Paprika powder
1Red onion
150Ricotta
1Tomato
Cannelloni
BBQ rub
400gPulled pork
Bacon

150gBBQ sauce
1units.eetlepelHoney thyme glaze
1units.theelepelHot sauce
1units.eetlepelVerjus

Jalapeno
Spring onion
Aged cheese

Preparation

  1. Mix all ingredients for the filling.
  2. Fill the cannelloni using a piping bag and let rest in the fridge for 1.5 hours.
  3. Mix the BBQ sauce with honey, verjus, and hot sauce.
  4. Remove the cannelloni from the fridge, wrap in bacon, and brush with BBQ sauce. Cook indirectly in a skillet on the barbecue at about 160°C for around 45 minutes, until the pasta is cooked.
  5. Remove from the barbecue and let cool so the pasta becomes soft. Keep refrigerated until serving.
  6. Reheat the cannelloni indirectly on the barbecue before serving, brushing regularly with BBQ sauce.
  7. Serve with jalapeño, spring onion, and aged cheese.