Cannoli with Lentils and Cotechino
A very cute and practical idea to serve the traditional cotechino and lentils already portioned and easy to enjoy. I made some cannoli with puff pastry and then filled them with lentils and cotechino, among all the versions made in the past, this is the one I liked the most. A simple and quick recipe to prepare that we can make well in advance since these cannoli are not meant to be eaten hot!
Also try these recipes with cotechino:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve
Ingredients for Cannoli with Cotechino and Lentils:
- puff pastry
- lentils (Cooked)
- cotechino
- milk
Steps
The preparation of cannoli with lentils and cotechino is very simple and quick, watch the video HERE.
Unroll the puff pastry and cut it to obtain 8 equal squares. Take the cannoli molds and brush them with oil. Take a square and wrap it around to form the cannolo.
Brush the closure with a bit of milk to prevent them from opening during baking. You can make them all like this or cut strips and wrap them around the molds. Brush them with a bit of milk on top and sprinkle with seeds to taste. Bake at 360°F for about 25 minutes.
Meanwhile, blend the cooked lentils seasoned to taste and let them cool. Place some pieces of cotechino inside the cooked and cooled cannoli and fill them with the lentil cream using a piping bag.
Add more pieces of cotechino on top.
Enjoy your meal!
