Recipe for Cannelloni with Cooked Ham and Corn
The elegant cannelloni of cooked ham and corn, enriched with tuna, mayonnaise, and sweet paprika, are a refined appetizer perfect for a summer aperitif or to start a special dinner. Easy and quick to prepare, decorate them with olives, hard-boiled eggs, and gelatin for an elegant touch.
Instructions
- In a bowl, mix the mayonnaise with the sweetcorn kernels previously drained from their liquid.
- Add a pinch of sweet paprika, the pepper diced and the shredded tuna.
- Gently mix all the ingredients to avoid breaking the sweetcorn kernels.
- Season with a few drops of Worcestershire sauce and adjust the flavor with salt and pepper to taste.
- Spread a generous spoonful of the prepared mixture in the center of each slice of ham.
- Roll the ham onto itself to form the cannelloni and secure them with a toothpick, inserting an olive at the end for decoration.
- Garnish each cannelloni with slices of hard-boiled eggs, additional olives, and gelatine according to your personal taste.
- Let it rest in the refrigerator before serving cold as a refined appetizer.
Notes
To add a unique touch to the recipe, try enhancing the filling with finely chopped chives or some fresh basil leaves for a summery and fresh aroma.