Cannoli of white bread stuffed with sheep's milk ricotta and Elisir Message in the Bottle
Who said that in Sicily cannoli are only made sweet?
We at Rosso di Mazara® are open to anything new!
COOKING: 40 min
DIFFICULTY: Medium
Cannoli of white bread stuffed with sheep's milk ricotta and Elisir Message in the Bottle
Who said that in Sicily cannoli are only made sweet?
We at Rosso di Mazara® are open to anything new!
COOKING: 40 min
DIFFICULTY: Medium
Ingredients
Ingredients
2 long slices of sandwich bread
250 g sheep’s milk ricotta cheese
Elixir Message in the Bottle q.b.
Salt, pepper, lemon zest to taste
8 Mazara Red Prawn® cat. XL
A few basil leaves
Extra-virgin olive oil to taste q.b.
Preparation
Preparation
Roll out the bread slices on the workbench, flatten them with a rolling pin and brush generously with oil. Cut them into several pieces and roll them on steel cannoli Siciliani rods.
Bake the cannoli at 180° C until they are well toasted, take them out of the oven and as soon as they are cold, remove the steel cane from inside them. Meanwhile, prepare the ricotta cream in a bowl by adding Mazara red elixir, chopped basil, lemon zest, salt, pepper and olive oil to your taste.
Stuff the cannoli with the red ricotta cream and serve.
Plus: You could accompany the dish with a beaten red shrimp au naturel by adding a drizzle of olive oil and salt. Decorate with basil leaves and drops of Mazara red elixir.
