Canned siri
20 cooked lasagna leaves, al dente
1.5 kg siri meat
1 large onion, finely chopped
2 cloves garlic, minced
½ cup hot dende oil
4 tomatoes, peeled and seeded
¼ cup fresh coriander leaves
Salt and pepper to taste
50g mixed spices (white, black, jamaica, cumin, and allspice)
Hot dende vinaigrette
1 small onion, finely chopped
3 whole cloves garlic, smashed
1 small green pepper, seeded
1 small red pepper, seeded
¼ cup white vinegar of good quality
1 cup hot dende oil
¼ cup olive oil
¼ cup finely chopped fresh coriander
Salt and black pepper to taste
Canned siri
20 cooked lasagna leaves, al dente
1.5 kg siri meat
1 large onion, finely chopped
2 cloves garlic, minced
½ cup hot dende oil
4 tomatoes, peeled and seeded
¼ cup fresh coriander leaves
Salt and pepper to taste
50g mixed spices (white, black, jamaica, cumin, and allspice)
Hot dende vinaigrette
1 small onion, finely chopped
3 whole cloves garlic, smashed
1 small green pepper, seeded
1 small red pepper, seeded
¼ cup white vinegar of good quality
1 cup hot dende oil
¼ cup olive oil
¼ cup finely chopped fresh coriander
Salt and black pepper to taste
Siri Canelone
Clean the siri meat well, removing any skins with great care
Heat the dende oil and sauté the onion and garlic until they are lightly browned, without burning
Add the tomatoes and cook until they break down
Season the siri meat with salt and pepper and cook for 20 minutes, stirring frequently
Finish with fresh coriander
Roll the canelones with a layer of siri meat
Hot Dende Vinaigrette
In an inox container, combine the onion, garlic, peppers, salt, black pepper, vinegar, oil, and dende oil
Stir gently to combine, adjust seasoning as needed, and let it sit for 30 minutes
Remove the garlic (only added for flavor and not to be served)
Assembling
Arrange the canelones on a flat plate, drizzle with the vinaigrette, garnish with fresh coriander, grated coconut, and a pinch of spices.
