{"id":14231,"date":"2024-07-29T13:51:06","date_gmt":"2024-07-29T10:51:06","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=14231"},"modified":"2024-07-29T13:51:07","modified_gmt":"2024-07-29T10:51:07","slug":"savory-cannoli-the-recipe-for-a-tasty-and-refined-appetizer","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=14231","title":{"rendered":"Savory Cannoli: The Recipe for a Tasty and Refined Appetizer"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">recipe<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation:&nbsp;<strong>30 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest:&nbsp;<strong>1 hour and 15 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Difficulty:&nbsp;<strong>Medium<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Doses for:&nbsp;<strong>20 cannoli<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredients<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For the cannoli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marsala<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soft butter at room temperature<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Small eggs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vinegar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Teaspoon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the stuffing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ricotta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">600 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mortadella in cubes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nutmeg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for frying<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Peanut oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">you also need<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg yolk<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Savory cannoli<\/strong>\u00a0are\u00a0a tasty and flavourful variant of the\u00a0famous sweet preparation that is a symbol of Sicilian patisserie\u00a0, a spectacular and impressive\u00a0<strong>appetizer<\/strong>\u00a0, perfect to bring to the table at the beginning of a dinner with guests or to arrange on a tray during a\u00a0<strong>festive buffet<\/strong>\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make the Marsala\u00a0-flavoured wafer\u00a0, simply mix the eggs with the soft butter cut into cubes, the sifted flour, the salt, a drop of vinegar and the fortified wine in a bowl, then pass the smooth and homogeneous dough prepared through the appropriate pasta machine and finally obtain many circular disks of about 10 cm in diameter from the thin sheet obtained. Once the cannoli have been formed with the appropriate steel cylinders, all you have to do is fry them in boiling seed oil and then fill them, after having drained them on a sheet of straw paper, with a soft\u00a0<strong>ricotta cream enriched with\u00a0mortadella<\/strong>\u00a0cubes\u00a0\u00a0and a pinch of\u00a0nutmeg\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The result will be delicious finger food, fragrant and creamy to the bite, to be garnished with&nbsp;<strong>chopped pistachios<\/strong>&nbsp;or other chopped dried fruit and then served, if desired, also for a homemade aperitif together with a glass of chilled prosecco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For an impeccable result, it will be important&nbsp;<strong>to let the dough rest in the fridge<\/strong>&nbsp;, wrapped in a sheet of cling film, for at least 1 hour before proceeding as per our instructions: in this way it will be elastic enough and will be easier to work.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare savory cannoli by following the step-by-step procedure and advice. If you liked this recipe, also try the\u00a0savory bab\u00e0\u00a0and\u00a0savory cream puffs\u00a0.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">&nbsp;How to make savory cannoli<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-aggiungi-marsala.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the dough: collect the sifted flour in a bowl, then add the soft butter in cubes, a teaspoon of vinegar and a pinch of salt and flavor with the Marsala1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-amalgama-con-mani.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix the ingredients together roughly2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-impasta-su-piano.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then transfer the mixture onto a floured work surface and continue kneading with your hands.3until you obtain a smooth and homogeneous dough.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-chiudi-con-pellicola.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wrap it with a sheet of cling film4and let the dough rest in the fridge for about 1 hour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-lavora-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, prepare the filling. Collect the ricotta well drained from the whey in a large bowl, add a pinch of salt and a pinch of nutmeg and reduce everything to a cream with the prongs of a fork5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-aggiungi-mortadella.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the mortadella cut into cubes6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-amalgama-mortadella.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix carefully7and set aside.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-dividi-impasto-a-meta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the resting time has elapsed, take the dough out of the fridge and divide it in half.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-appiattisci-parte-di-impasto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Press it lightly on the work surface9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-stendi-sfoglia.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pass each portion of dough through the pasta machine until you obtain a thin sheet.10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-taglia-cerchi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Using a 10cm diameter pastry cutter, cut out lots of small discs.11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-.spennella-con-uovo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wrap the prepared discs around the steel cannoli moulds and brush the pastry at the joining point with a little beaten egg yolk.12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-chiudi-cannoli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Press lightly with your fingers to seal the dough.13.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-friggi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the cannoli in a saucepan with plenty of boiling seed oil and fry them for 2-3 minutes, browning them well on all sides.14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-scola-su-carta-assorbente.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then take the fried cannoli and let them drain on a sheet of paper towel.15.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-sfila-cannolo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 16<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once cooled, gently remove the steel cylinders16.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-farcisci-cannoli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the ricotta cream into a piping bag and fill the cannoli17.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-decora-con-granella-di-pistacchio.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 18<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garnish the ends with chopped pistachios18.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/cannoli-salati-still-life-finale.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 19<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arrange the savory cannoli on a serving plate19, bring to the table and serve.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Advice<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To reduce preparation time, you can replace the dough with\u00a0ready-made puff pastry\u00a0,\u00a0shortcrust pastry\u00a0or\u00a0bris\u00e9e,\u00a0while for a more fragrant result, you can incorporate your favourite\u00a0<strong>aromatic herbs<\/strong>\u00a0into the filling , such as chopped chives, chopped basil or a sprig of chopped thyme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>recipe Preparation:&nbsp;30 min Rest:&nbsp;1 hour and 15 min Difficulty:&nbsp;Medium Doses for:&nbsp;20 cannoli ingredients For the cannoli 00 flour 250 gr Marsala 50 ml Soft butter at room temperature 30 gr Small eggs 2 Vinegar 1 Teaspoon salt qb For the stuffing Ricotta 600 gr Mortadella in cubes 200 gr Nutmeg qb salt qb for frying [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":14232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - 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