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Cannoli with Zucchini Cream, Zucchina Flowers and Pinenuts

​INGREDIENTS SUGGESTED FOR 8 PEOPLE

For the pastry:

500 gr. durum wheat semolina flour

5 whole eggs

A pinch of salt

10 ml. of EVO oil (at discretion)


For the filling:

600 gr. of sheep's milk ricotta

50 gr. of grated Parmesan cheese

50 gr. of aged black pecorino

2 whole eggs

salt and pepper as required


For the zucchini cream and final garnish of the dish:

1 liter of fresh whole milk

70 gr. butter

70 gr. of flour type 00

50 gr. of grated Parmesan cheese

600 gr. courgettes

1 gr. fresh white onion

A few leaves of basil, thyme and wild catmint (or fresh mint)

50 gr. pine nuts

2 bunches of courgette flowers

Extra virgin olive oil

Salt and pepper

 

 

​​HOW ​​​​TO PREPARE​​

Method

Procedure for the preparation of the sheet:
We arrange, by sifting it, the durum wheat semolina flour on the work bench or preferably on a wooden pastry board, creating a fountain with a central volcano in which we go to break the eggs.
Add a little salt, and possibly a drizzle of extra virgin olive oil, then begin to beat the eggs in a circular motion, incorporating the flour from the inner edge of the fountain towards the center.
When the dough begins to take consistency we proceed by starting the manual kneading of the dough until the mixture is homogeneous, elastic and smooth.
We wrap the dough with cling film and let it rest for about 30 minutes in the refrigerator. 
After this time we begin to roll the dough with a rolling pin on the pastry board into a thin sheet and then we proceed to cut the rectangles of the size of about 13 cm. x 7 cm. which we will pre-cook in boiling salted water until cooked, subsequently spreading them on a perfectly clean tea towel.
Procedure for the zucchini cream
After having washed the vegetables well, let's start by cooking the zucchini together with the white onion, both thinly cut, making them quickly braise with extra virgin olive oil in a large pan with a drizzle of extra virgin olive oil, salt and pepper to taste.
When the vegetables are golden, add the pine nuts and the flowers cut into strips, flavoring with basil, thyme and catmint.
Then proceed with the preparation of a light béchamel by adding the butter, Parmesan and flour to the milk, which has in the meantime been brought to a boil, making sure that no lumps form during cooking.
Once the béchamel has simmered for about 7-8 minutes, add 2/3 of the braised courgettes with flowers to it, keeping the rest for the final garnish. 
Procedure for the preparation of the cannoli filling
Drain the ricotta from its own whey and sift it, place it in a steel bowl and add the grated Parmesan and black pecorino, beaten eggs, salt and pepper to the desired flavor, mixing everything with a spoon or spatula.
Then proceed by spreading a homogeneous layer about one centimeter thick of the filling on each lozenge of previously cooked pastry and put to dry on the cloth, closing it by rolling it on itself from the longest part of the pastry to obtain the cannolo.
K
eep in the refrigerator until use.
Service
When serving the cannoli on the table, put the cannoli in a preheated oven at 180 degrees for about 5-7 minutes until the pasta is lightly browned (or regenerate the temperature by heating them in a microwave oven).
In the meantime, heat the zucchini cream that we are going to arrange on the bottom of the plate, on which we place our cannoli, garnish with more zucchini cream, a generous spoonful of zucchini and sautéed flowers and flakes of parmesan or pecorino to your liking and serve in table​.

 

 

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