June 16th is National Cannoli Day. Cannoli (singular, cannolo) are one of our favorite desserts: crunchy, soft, and sweet. But what if there were savory cannoli? Filled with truffled mashed potatoes, for example, instead of sweetened ricotta cheese?
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You can serve these savory cannoli (photo #1) as a first course with salad or as a side with the main course.
The recipe was created by Executive Chef Martin Wolf of The Culinary Institute of the Carolinas at Greenville Technical College.
They are definitely finger food: The crunchy shell will crack if subjected to a knife and fork.
You can buy cannoli shells (tubes) at many Italian bakeries. If not, here’s a recipe to make your own.
> The history of cannoli.
1. MIX the mashed potatoes with truffle oil, butter, and salt. Add to a pastry bag.
2. HEAT a small nonstick skillet to very hot. Scatter the Parmesan, cook until browned, and roll around the cannoli tubes, one at a time, to coat in the Parmesan. Use about one ounce of Parmesan for each cannolo.
3. FILL the cannoli tubes with the truffled mashed potatoes. Plate each one with a garnish of choice.
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