Leaving friends open-mouthed by presenting a Chef's dish is a real fun: if the preparation is also very easy and does not require special precautions, the game becomes even more beautiful! Could you like the idea of preparing stuffed parmesan cannoli? It seems more difficult said than done: let's not get lost in chatting and let's see the recipe!
Video of the Recipe
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Identity Card of the Recipe
- 174 KCal Calories per serving
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Ingrediants
For 4-6 cannoli
- 100 g of grated Parmesan cheese
- Ready food, boiled: 150 g of peas
- 150 g of fresh ricotta
- 1 bunch of rocket
- Q.b. of salt
- Q.b. of pepper
- Untreated lemon zest
- 50 g of corn
- 1 teaspoon of turmeric
Materials Needed
- Cooking pan
- Baking paper
- Mixer
- Bowls
- Spoons
- Sac à poche
- Becker
Preparation
- Boil the peas in unsalted water for about ten minutes.
- In the meantime, dedicate yourself to the preparation of the parmesan cannoli. From a sheet of baking paper, make four circles with a diameter of about 15 cm.
- Heat a pan and place a circle of baking paper on it. Sprinkle the grated parmesan over the baking paper, until it forms a thin layer, taking care not to leave empty spaces. Maintaining a medium-high heat, heat the parchment paper until you notice that the cheese begins to melt and take on a golden color.
- At this point, very quickly remove the parchment paper with the parmesan sheet and place the melted cheese on an aluminum tube with a diameter of your choice (4 cm, in this case), taking care to make the parts adhere until you obtain a cannoli. To fix the structure, tighten the sheet to the cylinder until you feel the consolidation of the mass.
- Gently detach the cannoli from the holder and arrange on a plate. Proceed in this way until at least 4 cannoli are formed.
The advice ok
To obtain the same cannoli, we recommend weighing the doses of parmesan cheese before proceeding with the shaping of the sheet: in this way, you will get perfect portions.
To give the shape, we used the special tool to cut the pineapple into slices; however, it is also possible to use thinner tubes (eg those specific for the preparation of Sicilian cannoli).- Once ready, drain the peas and combine part of them in a beaker. Season with salt and pepper, flavor with rocket and lemon zest, then blend until creamy. Mix the pea cream with the fresh ricotta and leave to cool.
- Collect the ricotta cream in a pastry bag without spout and stuff the cannoli.
- Finish by decorating the ends of the cannoli with whole peas and corn.
- Serve immediately, dirtying the surface of the cannoli with turmeric.
Alice's comment - PersonalCooker
Do you like the idea? By presenting these cannoli as an appetizer, I am sure that the outcome of the dinner will be fabulous: a mix of color, taste and scent for a ten and praise result! For an alternative version, why not make some tasty baskets with parmesan? The recipe is fabulous: don't miss the video!Nutritional values and Health Comment on the recipe
Crispy Cannelloni with Ricotta Grana are a food that falls within the group of first courses.
They have an average energy intake, provided mainly by lipids, followed by proteins and finally by carbohydrates.
Fatty acids tend to be saturated, peptides have a high biological value and complex carbohydrates.
Cholesterol is not very relevant and fibers are very abundant.
Crunchy Grana Ricotta Cannelloni can be used in the diet against overweight and metabolic diseases, but they require an adequate portion.
They are not suitable for the diet against lactose intolerance but have no contraindications towards celiac disease.
They fall within the dietary pattern of vegetarians (if the cheeses are made with vegetable rennet) but not in that of vegans.
The average portion as a dish is about 150-200g (260-350kcal).
