Preparation time: 15 minutes
Cooking time: 40 minutes
 

MIchel Portos has just published at Flammarion Michel Portos, le Saint-James en 65 recettes. Discover a unique career of encounters and friendships, from Marseille to London, Toulouse to Roanne, and 65 recipes to delight and surprise you. "It begins with recipes from my mother, my apprenticeship and the chefs I've met, my travels, my inspirations...." And it is all complemented with superb photos by Hervé Lefebvre. As a taste, here is the cannelloni recipe.

1. Cook the dumpling wrappers for 10 seconds in boiling water and set aside in cold water.
2. Prick the eggplants, drizzle with olive oil and cook for 30-40 minutes in a preheated 180° (350° F) oven. Scoop out the flesh.
3. Place the cleaned cockles into a skillet with the white wine and place over the heat. As soon as they open, remove them and reserve one-quarter in their shells. Shell the remaining cockles. Strain the cooking liquid.
4. In a food processor, purée the eggplant flesh, half the lemon juice, chopped garlic, salt and pepper. Mix on low speed and gradually incorporate 60 ml (1/4 cup) olive oil. Set aside in the refrigerator.
5. Combine 1 Tbsp. lemon juice, 2 Tbsp. strained cooking liquid, salt, pepper, 3 Tbsp. olive oil, the shelled cockles and flat leaf parsley.
6. Lay a clean towel out on a work surface, lay down the wrappers and place a spoonful of the eggplant caviar on each one. Roll into cylinders.
7. Top with the dressed cockles and the remaining unshelled cockles.