- 250 g of flour
- 125 g of red wine
- 25 g of red wine vinegar
- 1 tablespoon of lard
- 1 teaspoon of sugar
- Seeds oil
Pecorino Toscano PDO cream:
- 230 g of Pecorino Toscano PDO
- 400 g of cheese
- Poppy seeds
Honey mushroom cream:
- 500 g of honey mushrooms (preferably fresh)
- 1/2 onion
- 1/2 cup of white wine
- Extra virgin olive oil
Make the dough the night before serving the cannoli. In a bowl mix all the ingredients. When they are well blended, continue to work on a floured surface until the dough loses some of its moisture and becomes less sticky.
Make a sphere, wrap it in plastic and place in the fridge to chill overnight. The next morning, roll out the dough to 0,5 cm, and cut into circles with a pastry cutter.
Wrap the oval of dough around the cannoli form, pressing firmly between the two ends of the dough to seal.
Warm up a large amount of seed oil. Using tongs lower the cannoli into it, and fry for about 2-3 minutes. Remove the shells with the tongs, and transfer them to a paper towel-lined plate to cool. Then, gently pull the cannoli out of their molds.
Grate a piece of Pecorino Toscano PDO, and mix it with the ricotta cheese in a food processor. Put the cream in a pastry bag without a nozzle. Place in the fridge to chill.
In the meantime, make the honey mushroom cream. Clean the mushrooms, do not wash them, but clean with a damp cloth or paper towel. Finely chop the onion, and sauté in extra virgin olive oil.
Add the mushrooms, sauté them, then add the wine. Add two tablespoons of water, salt and pepper to taste, then reduce heat and simmer for 20 minutes with the lid.
Remove the lid and allow the liquid to dry, then blend the mushrooms with some parsley.
Take the cream out of the fridge, and fill the cannoli just before serving them (otherwise they will get too “soaked”), and sprinkle both ends with poppy seeds.
Place the hot honey mushroom cream in a bowl, and serve it with the cannoli so that your guests can dip them inside the sauce for a unique mix of flavors!