Savory Mini Cannoli Finger-Food.

Traditional Recipe and with the Thermomix.

Delicious and open to imagination. I will show you 3 different fillings starting from a base of salted and flavored ricotta, to which we will add sun-dried tomatoes, or pre-cooked beetroot, or asparagus, or tuna in oil.

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

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

Ingredients Savory Mini Cannoli Finger-Food

Let’s go shopping

1 2/3 cups all-purpose flour
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
Half 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 cooked Prague ham (or mortadella)
2 3/4 oz tuna in oil
4 Greek black olives
Half tbsp salted capers

Savory Mini Cannoli Finger-Food

Tools Savory Mini Cannoli Finger-Food

What we need

1 Stand Mixer or Thermomix
18 Cannoli Molds for mini cannoli
1 Rolling Pin
3 Bowls
1 Frying Pan
3 Piping Bags
1 Knife
1 Food Processor or Thermomix

Steps Savory Mini Cannoli Finger-Food

Make the mini cannoli: If kneading by hand, sift the flour onto the work surface, make a well in the center, and pour in the wine and the egg (from which you will have removed some egg white that will be used later); sugar, a pinch of salt. Knead.
If kneading in a stand mixer, put all the ingredients described above and knead until you obtain a consistent dough. Wrap it with plastic wrap and let it rest for half an hour at room temperature.
With the help of a rolling pin or a pasta machine, roll out the dough very thin, and,
using a round cutter, cut out disks with a diameter of 2 inches
Wrap the disks around metal cannoli molds, brush the joint with beaten egg, and press on the joint to seal the ends well.
In a non-stick frying pan, heat the frying oil, I prefer lard. Fry the cannoli until fully golden, drain on kitchen paper, and let cool completely
Then remove the molds, pressing and rotating them slightly, but be careful not to break the cooked shell
Put the ricotta in a bowl with the salt, the herbs, the Grana Padano, and the pepper, mix with a whisk until you get a smooth and homogeneous mixture. Then divide the mixture into 3 bowls ready to welcome the various ingredients that will form the various sauces.
Put the sun-dried tomatoes and the wild fennel in the food processor 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 put in the fridge
You can substitute the asparagus with pre-cooked red beets and follow the same steps, you will get a cream like this.
Chop the tuna, the pitted olives, and the previously desalted capers. Once chopped, add it to the last bowl of ricotta cream, and we get ready to fill
Now fill 3 piping bags with the 3 creams and fill the cannoli. Decorate as desired.
Put the flour, sugar, lard, wine, and salt in the Thermomix, knead: 30 sec./speed 6.
Remove the dough from the bowl and transfer it to the work surface. Shape the dough into a round, then wrap it in plastic wrap, and let it rest for about 30 min. at room temperature
With the help of a rolling pin or a pasta machine, roll out the dough very thin, and
with the help of a round cutter, cut out disks with a diameter of 4 inches.
Wrap the disks around metal cannoli molds, brush the joint with beaten egg, and press on the joint to seal the ends well.
In a non-stick frying pan, heat the frying oil or better lard
Fry the cannoli until fully golden, drain on kitchen paper, and let cool completely.
Then remove the molds, pressing and rotating them slightly, but be careful not to break the cooked shell.
In the meantime, clean the bowl.
Preparation of the ricotta-based cream, put the ricotta, salt, Grana Padano, and pepper in the bowl and blend for 3 min. speed 4. Gather with the spatula and divide the mixture into 3 bowls. Without washing the bowl, prepare the fillings of the other ingredients one by one.
For the sun-dried tomato cream, put the sun-dried tomatoes and the wild fennel in the bowl: chop for 10 sec speed 10. Gather with the spatula and add 1⁄3 of the ricotta, mix for 1 min speed 5. Transfer to a bowl and refrigerate.
Wash the bowl.
For the asparagus cream, put in the bowl: the previously boiled asparagus and the ham, chop for 10 sec speed 10. Gather with the spatula and add 1⁄3 of the ricotta, mix for 1 min speed 5. Gather with the spatula and transfer to a bowl. Wash the bowl
If you want, you can substitute the asparagus with pre-cooked red beet.
Now let’s move on to the third filling. For the tuna cream, put 80 g of drained tuna in oil into the bowl.
4 pitted black olives
1⁄2 tablespoon desalted capers, and chop for 10 sec speed 10. Gather with the spatula and add 1⁄3 of the ricotta, mix for 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.