La Molisana Cannelloni #312 500g

Sale price£2.89


La Molisana Cannelloni

Large tubes for stuffing.

Recipe: Cook the Cannelloni 312 for 4 minutes in unsalted water, drain and leave to cool covered with a damp cloth. Make a 45 ° cut in the centre of the cannelloni, in order to obtain two units and insert the appropriate stainless steel tube. 
Heat the extra virgin olive oil in a small pan and once it reaches the temperature, fry the half cannelloni and set them aside.

In a saucepan, pass the ricotta through a sieve and add the icing sugar, the chocolate drops and the marsala. Blend quickly, until the liquid is absorbed by the mixture. 
Add the cinnamon, mixing well with the spatula and finally stuff the cannelloni halves with the cream obtained. For a good result of the recipe, let the ricotta rest in the fridge for a day-

Cannelloni n.312 n.4 pcs
Sheep ricotta 500 g
Chocolate drops 50 g
Icing sugar 100 g
Marsala 1/2 coffee cup
Cinnamon to taste
Extra virgin olive oil to taste
Small steel tubes for pastry)

Recipe conceived and created by Chef Antonio Trotta


Ingredients: Durum wheat semolina, folic acid, niacin, iron lactate, thiamine mononitrate, riboflavin. CONTAINS WHEAT.

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