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This recipe is conceptual only, i.e. I made it up based on other bits and bobs and have no idea if it works yet.
Due formaggi cannoli
Ingredients
Parmesan scorze, or cannolo shells:
2 cups grated Parmesan cheese
4 teaspoons all-purpose flour
Filling:
250g of the freshest ricotta, put through a wire mesh sieve
2 tablespoons of grated Parmigiano
1 beaten egg
25g capers
50g of pancetta, diced
1/4 teaspoon fresh-ground pepper
1/4 teaspoon nutmeg
Salt to taste
Equipment:
A pastry bag, with an open end rather than a nozzle
Method:
Make the crisps: Preheat oven to 250° C. Line a baking sheet with parchment paper, lightly oil the paper, and set aside. Combine the ingredients in a small bowl. Sprinkle the mixture by 2-tablespoon rounds - each round approximately 2 to 3 inches in diameter - onto the prepared pan. Bake until crisp and golden—about 10 minutes. Roll onto a connolo form then transfer crisps to a wire rack to cool. Squeeze the filling into the cannolo shells and serve.
Crumble the ricotta in a bowl with a fork, then add the parmigiano and the eggs and work the mixture until it’s a uniform paste. taste and correct seasoning. Cover the filling and let it rest a half hour or more in a cool place.
Brown the pancetta in a frypan, then set aside on some paper.
Combine the ricotta, pancetta and capers and then squeeze into the parmesan shells, using a pastry bag.
