Savory Cannoli: The Recipe for a Tasty and Refined Appetizer
recipe
Preparation: 30 min
Rest: 1 hour and 15 min
Difficulty: Medium
Doses for: 20 cannoli
ingredients
For the cannoli
00 flour
250 gr
Marsala
50 ml
Soft butter at room temperature
30 gr
Small eggs
2
Vinegar
1 Teaspoon
salt
qb
For the stuffing
Ricotta
600 gr
Mortadella in cubes
200 gr
Nutmeg
qb
salt
qb
for frying
Peanut oil
qb
you also need
00 flour
qb
Egg yolk
qb
Savory cannoli are a tasty and flavourful variant of the famous sweet preparation that is a symbol of Sicilian patisserie , a spectacular and impressive appetizer , perfect to bring to the table at the beginning of a dinner with guests or to arrange on a tray during a festive buffet .
To make the Marsala -flavoured wafer , simply mix the eggs with the soft butter cut into cubes, the sifted flour, the salt, a drop of vinegar and the fortified wine in a bowl, then pass the smooth and homogeneous dough prepared through the appropriate pasta machine and finally obtain many circular disks of about 10 cm in diameter from the thin sheet obtained. Once the cannoli have been formed with the appropriate steel cylinders, all you have to do is fry them in boiling seed oil and then fill them, after having drained them on a sheet of straw paper, with a soft ricotta cream enriched with mortadella cubes and a pinch of nutmeg .
The result will be delicious finger food, fragrant and creamy to the bite, to be garnished with chopped pistachios or other chopped dried fruit and then served, if desired, also for a homemade aperitif together with a glass of chilled prosecco.
For an impeccable result, it will be important to let the dough rest in the fridge , wrapped in a sheet of cling film, for at least 1 hour before proceeding as per our instructions: in this way it will be elastic enough and will be easier to work.
Find out how to prepare savory cannoli by following the step-by-step procedure and advice. If you liked this recipe, also try the savory babà and savory cream puffs .
How to make savory cannoli
Step 1
Prepare the dough: collect the sifted flour in a bowl, then add the soft butter in cubes, a teaspoon of vinegar and a pinch of salt and flavor with the Marsala1.
Step 2
Mix the ingredients together roughly2.
Step 3
Then transfer the mixture onto a floured work surface and continue kneading with your hands.3until you obtain a smooth and homogeneous dough.
Step 4
Wrap it with a sheet of cling film4and let the dough rest in the fridge for about 1 hour.
Step 5
Meanwhile, prepare the filling. Collect the ricotta well drained from the whey in a large bowl, add a pinch of salt and a pinch of nutmeg and reduce everything to a cream with the prongs of a fork5.
Step 6
Add the mortadella cut into cubes6.
Step 7
Mix carefully7and set aside.
Step 8
Once the resting time has elapsed, take the dough out of the fridge and divide it in half.8.
Step 9
Press it lightly on the work surface9.
Step 10
Pass each portion of dough through the pasta machine until you obtain a thin sheet.10.
Step 11
Using a 10cm diameter pastry cutter, cut out lots of small discs.11.
Step 12
Wrap the prepared discs around the steel cannoli moulds and brush the pastry at the joining point with a little beaten egg yolk.12.
Step 13
Press lightly with your fingers to seal the dough.13.
Step 14
Place the cannoli in a saucepan with plenty of boiling seed oil and fry them for 2-3 minutes, browning them well on all sides.14.
Step 15
Then take the fried cannoli and let them drain on a sheet of paper towel.15.
Step 16
Once cooled, gently remove the steel cylinders16.
Step 17
Transfer the ricotta cream into a piping bag and fill the cannoli17.
Step 18
Garnish the ends with chopped pistachios18.
Step 19
Arrange the savory cannoli on a serving plate19, bring to the table and serve.
Advice
To reduce preparation time, you can replace the dough with ready-made puff pastry , shortcrust pastry or brisée, while for a more fragrant result, you can incorporate your favourite aromatic herbs into the filling , such as chopped chives, chopped basil or a sprig of chopped thyme.