The PHYLLO CANNOLI WITH VEGETABLES AND FISH are a tempting appetizer or finger food, perfect to serve with sparkling wine or to begin a dinner with friends. Easy and quick to prepare, they are crispy on the outside and soft inside, with an oriental look but a delicate flavor, a true delight for the palate.
Phyllo pastry is a type of dough typical of the Middle East, characterized by many layers of very thin sheets that become crisp when baked. Today it can be easily purchased in any well-stocked supermarket. The filling, which if you have vegan friends can be limited to just vegetables, can be more or less spiced according to preference. I recommend keeping the flavors delicate, perhaps letting a few accompanying sauces, spicy or sweet-and-sour, have the chance to complete these lovely cannoli.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 phyllo cannoli
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz phyllo pastry
- 3 1/2 cups savoy cabbage (verza)
- 1 golden onion
- 2 carrots
- 2 stalks celery
- 7 oz squid rings (or calamari)
- 6 tbsp butter
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Pan
- 1 Brush
- 1 Small bowl
METHOD: PHYLLO CANNOLI WITH VEGETABLES AND FISH
To prepare these phyllo cannoli, first wash and trim all the vegetables. Cut the onion, carrots, celery and savoy cabbage into thin strips.
Pour a drizzle of extra virgin olive oil into a wok or a large saucepan and sauté the onions, carrots and celery for 5 minutes.
At this point add the cabbage and let it cook for another 10 minutes, loosening the mixture with half a glass of water.
When cooking is almost complete, add the squid or calamari rings (cut into strips) and cook over high heat for 5 minutes. Adjust seasoning with salt and pepper.
Once the filling is ready, set it aside and let it cool slightly.
Meanwhile, melt the butter. Cut each sheet of phyllo pastry into four equal parts.
Lay one phyllo sheet on a work surface and brush it with melted butter. Place the second sheet on top and brush that as well; proceed the same way with the third sheet.
Place a spoonful of the vegetable mixture on one short side of the phyllo rectangle.
Fold the long sides of the rectangle inward to prevent the filling from escaping. Roll the cannoli from the side with the filling. To be sure it won’t open while baking, brush the end of the cannolo with more butter.
Line a baking sheet with parchment paper, place the cannoli with the seam side down and brush the surface with more butter.
Bake in a preheated, fan-assisted oven at 392°F for about 10 minutes or until nicely golden.
Remove from the oven, let them cool slightly and serve.
TIP
You can prepare the PHYLLO CANNOLI WITH VEGETABLES AND FISH the day before: wrap them individually in plastic wrap to prevent them from drying out and store them in the refrigerator.
