Savory mini cannoli finger-food.

Traditional recipe and with the Bimby.

Delicious and offering plenty of room for creativity. I will show you 3 different fillings starting from a base of salted and flavored ricotta, to which we’ll add sun-dried tomatoes, pre-cooked beetroot, asparagus, or tuna in oil.

You can prepare the cannoli shells yourself or buy them already made at the supermarket.

If you prepare them yourself, I recommend doing it the day before or a few hours earlier so they have time to cool down.

Ingredients

Let’s go shopping

1 2/3 cups all-purpose flour
1 1/2 tsp salt
1 egg
2 tbsp lard
1/3 cup wine
as needed sunflower oil (for frying or lard)
21 oz sheep ricotta
1 tsp salt
1/2 tsp roast herbs
5 oz Grana Padano cheese, grated
as needed pepper
4 sun-dried tomatoes in oil
1 sprig wild fennel
3 1/2 oz wild asparagus, cooked, boiled
1 3/4 oz Prague ham (or mortadella)
3 oz tuna in oil
4 Greek black olives
1/2 tbsp salted capers

Savory Mini Cannoli Finger-Food

Tools

what we need to make the

1 Stand Mixer or the Bimby
18 Molds for mini cannoli
1 Rolling Pin
3 Bowls
1 Pan
3 Piping Bags
1 Knife
1 Chopper or the Bimby

Steps

Savory Mini Cannoli Finger-Food

Making the mini cannoli: If kneading by hand, sift the flour onto the work surface, make a well, and pour the wine and egg (having removed some egg white for later) in the center; sugar, a pinch of salt. Knead.
If using a stand mixer, place all the above ingredients and mix until a firm dough is achieved. Wrap it with plastic wrap and let it rest for half an hour at room temperature.
Using a rolling pin or pasta machine, roll out the dough very thinly, and,
use a cookie cutter to cut out 2-inch diameter discs
Wrap the discs around the metal cannoli, brush the seam with beaten egg, and press on the joint to seal the ends well.
In a non-stick pan, heat the frying oil; I prefer lard. Fry the cannoli until fully golden, drain on kitchen paper, and let them cool completely.
Then remove the molds by pressing and slightly twisting, but be careful not to break the cooked shell.
In a bowl, combine the ricotta with the salt, herbs, Grana Padano, and pepper; mix with a whisk until smooth and homogeneous. Then divide the mixture into 3 bowls ready to accommodate the various ingredients that will form the different sauces.
Put the sun-dried tomatoes and wild fennel in the chopper and chop.
Gather everything and add it to 1/3 of the ricotta, mix well, and set aside in the fridge
Cut the boiled asparagus and chop them with the ham or mortadella, gather with the spatula, and transfer to a bowl with 1/3 of the ricotta cream, mix and refrigerate
You can replace the asparagus with pre-cooked red beets and follow the same steps to obtain a cream like this.
Chop the tuna, pitted olives, and previously desalted capers. Once chopped, add it to the last bowl of ricotta cream, and prepare to fill
Now fill 3 piping bags with the 3 creams and fill the cannoli. Decorate as desired.
Place in the mixing bowl the flour, sugar, lard, wine, and salt, mix: 30 sec./speed 6.
Remove the dough from the mixing bowl and transfer it to the work surface. Shape the dough into a round shape, then wrap it in plastic wrap, and let it rest for about 30 minutes at room temperature
Using a rolling pin or pasta machine, roll out the dough very thinly, and
use a cookie cutter to cut out 4-inch diameter discs.
Wrap the discs around the metal cannoli, brush the seam with beaten egg, and press on the joint to seal the ends well.
In a non-stick pan, heat the frying oil or preferably the lard
Fry the cannoli until fully golden, drain on kitchen paper, and let them cool completely.
Then remove the molds by pressing and slightly twisting, but be careful not to break the cooked shell.
Meanwhile, clean the mixing bowl.
Preparation of the ricotta-based cream, put in the mixing bowl the ricotta, salt, Grana Padano, and pepper and mix 3 min. speed 4. Gather with the spatula and divide the mixture into 3 bowls. Without washing the mixing bowl, prepare each filling with the other ingredients one by one.
For the sun-dried tomato cream, put in the mixing bowl, the sun-dried tomatoes, and wild fennel: chop 10 sec speed 10. gather with the spatula and add 1/3 of the ricotta, mix 1 min speed 5. Transfer to a bowl and refrigerate.
Wash the mixing bowl.
For the asparagus cream, put in the mixing bowl: the previously boiled asparagus and the ham, chop 10 sec speed 10. gather with the spatula and add 1/3 of the ricotta, mix 1 min speed 5. Gather with the spatula and transfer to a bowl. Wash the mixing bowl.
If you want, you can replace the asparagus with pre-cooked red chard.
Now let’s move on to the third filling. For the tuna cream, put in the mixing bowl 3 oz of drained tuna in oil.
4 pitted black olives
1/2 tbsp desalted capers, and chop 10 sec speed 10. gather with the spatula and add 1/3 of the ricotta, mix 1 min speed 5. Gather with the spatula and transfer to the last bowl with the rest of the ricotta.
Now fill 3 piping bags with the 3 creams and fill the cannoli. Decorate as desired.