Difficult60 minutes
4 people
Preparation: Cut the zucchini lengthwise with a vegetable peeler. Place the Beretta mortadella, cream, cheese, and ricotta in a food processor and blend well.
Place the mousse in a piping bag and set aside. To make our cannoli, we will create a bed of zucchini and, starting from the top, pipe a line of filling along one end.
Roll up the zucchini and place it on a baking sheet lined with parchment paper. Use the kataifi pastry to form nests in which we will then place our zucchini cannoli.
Bake the zucchini rolls in the oven at 160°C for 15 minutes. Meanwhile, prepare the fondue by melting the finely chopped scamorza cheese and cream in a non-stick saucepan. When the rolls are ready, bake the kataifi pastry nests in the oven at 180°C for 10 minutes. At this point, everything will be ready and we can plate up by placing the beautifully golden nests on the plate. In the center of the nest, stand a cannoli filled with Beretta mortadella Beretta sprinkle with melted scamorza cheese. Bon appetit, Laura.
Enjoy your meal!
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60 minutes
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