If you are looking for a fragrant and tasty appetizer, this is the recipe for you! Savory cannoli, in fact, are a tantalizing and appetizing idea. And you simply need to change the filling to get, every time, a new dish with which to impress your friends and loved ones.
You can offer savory cannoli as a full-bodied appetizer dish or right after the entrée for an alternative, crunchy main course.
For this recipe, our food blogger chose to use one of our rice flours: Red Rice Mix, a whole-grain flour, with concentrated red beet juice powder.
For the filling, however, he chose an enduring combination of our culinary tradition: salt cod and potatoes.
The result? Find out by reading the recipe!
Ingredients for 6-8 people
For the cannoli dough
- 130 g red rice flour mix
- 60 g of water
- 20 g of lard or butter
- 1 pc sugar
- 1 pc salt
For the creamed potatoes and codfish
- 250 g of potatoes
- 300 g of desalted cod fillets
- Parsley
- 1 small clove of garlic
- White pepper
For the creamed potatoes and codfish
- Halls
- Juice of half a lemon
- Extra virgin olive oil
- Sunflower seed oil (for frying)
Preparation of savory cannoli
In a bowl, bring together all the ingredients for the brisé dough.
Work with your hands inside the bowl, then, transfer to a work surface and form a loaf with the resulting dough.
Wrap the loaf in plastic wrap and let it rest in the refrigerator until ready to use.
Now, you can devote yourself to the filling.
Peel the potatoes and cut them into chunks of about 2 to 3 cm. Boil them in water for about 15 minutes, until soft; in another pot, however, boil the codfish.
Drain the potatoes and fish and let cool a few minutes.
Mince a few parsley leaves withgarlic and a pinch of ground pepper.
Blend the potatoes with the cod, chopped parsley, lemon juice, and 2 tablespoons of extra virgin olive oil until creamy.
Transfer the filling to a piping bag with a 0.5-0.7 mm round nozzle and keep aside.
Roll out the cannoli dough to a very thin thickness. Cut out disks about 12 cm in diameter. Roll the discs around the cylinders and close them by applying light pressure.
Heat plenty of seed oil in a frying pan. Fry the cannoli a few seconds, until lightly browned.
Transfer the cannoli to paper towels and let cool. Stuff the cannoli with the creamed potatoes and cod and serve.
For the recipe, thanks to Maddalena of Cucina Scacciapensieri.
