Portion 2/3 people
Ingredients
Parmesan cheese 48 months 150 g
Ricotta cheese 650 g
Pistachios 50 g
Chives to taste
Lemon peel 1
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Cannoli salati al Parmigiano Reggiano 48 months are a reinterpretation of one of the most famous traditional Italian desserts: the Sicilian cannolo! The Caseificio Bio Reggiani wants to give you its Emilian variant, which will undoubtedly amaze your guests at aperitifs or buffets. Preparation
Start by grating the 48-month Parmigiano Reggiano with a fine mesh grater. Place it on a sheet of baking paper and, with about 15 grams of Parmesan each, create thin discs of Parmesan, using the back of a spoon. These will then be the wafers with which you will wrap the cannoli.
Bake the wafers in the oven at 200 degrees for about 5-7 minutes, until the cheese is golden brown.
When cooked, take the wafers out of the oven and slowly roll them around the cannoli, also helping yourself with the paper. Leave to cool.
N.B. it is important to bake one wafer at a time in order to roll them properly without breaking them.
For the filling: sieve the ricotta cheese through a colander and then add: lemon zest, salt, pepper, olive oil, chopped chives. Finally, add the chopped pistachios and mix everything together.
Transfer the cream into a piping bag and fill the cannoli gently, after removing them from the cannelli. To finish, enrich both ends with chopped pistachios and hazelnuts. Enjoy!
Have you already tried organic Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!
