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Savory Cannoli from The Bear Recipe (with Video)

Egg-free, Fusion, American
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By
babish

Discover our Savory Cannoli from The Bear Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
3

Prep 30min | Cook 30min

Ingredients

Parmesan Shells
- 60 g Parmesan cheese, finely grated
- 0.75 tsp Cornstarch
Mortadella Cream
- 6 oz mortadella
- 3.5 oz whole milk
- 2.25 oz Heavy cream, cold
- 0.125 tsp Nutmeg, freshly grated
- 0.125 tsp White pepper
- Kosher salt, to taste
Shallot Oil
- 6 oz Neutral oil
- 2 small shallots
Olive Tapenade
- 1 c cerignola black olives
- 0.25 c Olive oil, from the black olives
- 2 tbsp Lemon juice
- 1.5 tbsp Capers, drained
- 2 clove Garlic
- 3 anchovy filets
- Kosher salt, to taste
- Black pepper, freshly ground to taste
Savory Cannoli
- Parmesan Shells
- Mortadella Cream
- 0.5 c Pistachios, finely chopped
- Olive Tapenade
- 1 tbsp trout or salmon roe
- Shallot Oil
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Directions

Parmesan Shells Method
1. Move the oven rack to the top third of the oven and preheat the oven to 400 °F.
2. Prepare a large sheet tray with a silicone baking mat.
3. Combine the parmesan cheese and cornstarch in a small bowl, and toss to combine.
4. Distribute 15 grams of parmesan into a 3-inch pastry cutter placed over the silicone baking mat.
5. Optionally, for mini shells, distribute 4 grams of parmesan cheese into a 1-inch pastry cutter.
6. Compress the parmesan into a ¼ inch round, then carefully remove the mold.
7. Bake the parmesan for 6-8 minutes or until golden brown and bubbly.
8. Remove the rounds from the oven and let cool for 5-10 seconds, then carefully, roll the rounds around a 1-inch dowel (or a ⅓-inch dowel for mini shells).
9. Let the parmesan shells cool for 15-20 seconds before unmolding.
10. Let cool completely on a rack before filling.
Mortadella Cream Method
1. Add the mortadella to the base of a high-powered blender.
2. Blend until smooth.
3. Heat the milk to a bare simmer, then with the blender running, pour the hot milk into the blended mortadella.
4. Continue blending for 2 minutes or until the mixture is extremely smooth.
5. Transfer the mixture to a medium bowl, then place the bowl in an ice bath.
6. Cool the mixture to room temperature, making sure to stir the mixture periodically to ensure even cooling.
7. Meanwhile, whip the heavy cream to medium peaks.
8. Fold the cream into the cooled mortadella mixture and season with nutmeg, pepper, and salt to taste.
9. Transfer the mixture to a piping bag and refrigerate until ready to use.
Shallot Oil Method
1. Combine the oil and shallots in a small saucepan.
2. Heat over medium-low heat and cook until the shallots are crispy, about 15-20 minutes.
3. Strain and set aside the oil to cool to room temperature.
4. Reserve the crispy shallots for another use.
Olive Tapenade Method
1. Combine the olives (with the oil), lemon juice, capers, garlic, and anchovy filets in the base of a food processor.
2. Pulse until the ingredients are well combined and finely chopped, but stop before the mixture becomes a paste.
3. Season the tapenade to taste with salt and pepper.
4. Reserve until ready to use.
Savory Cannoli Method
1. Fill the Parmesan Shells with the Mortadella Cream.
2. Dip each end of the cannoli into the chopped pistachios.
3. Add a small mound of Olive Tapenade to the center of a serving plate of choice.
4. Place the cannoli over the tapenade and top with the roe and a drizzle of Shallot Oil.
5. Serve immediately.

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