Crispy cannolo with Piedmontese “Anciue al verd”
- Ingredients 4 people
- Difficulty medium
- Ready in 45 minutes
Ingredients
- 100 g Toasted stale bread crumbs
- 1 bunch Parsley
- 1 tablespoon Desalted capers
- 1 A clove of garlic with the core removed
- 20 ml White wine vinegar
- 80 ml Oolio Extra Virgin Olive Oil
- 10 slices Sandwich bread
- to taste Clarified butter
- to taste Green Sauce
- 10 Rizzoli Salted Anchovy Fillets, desalted and cleaned
- to taste Fried capers
- to taste Parsley Leaves
Products
Salted anchovies
Process
How to make : Crispy cannolo with Piedmontese “Anciue al verd”1. Preparing the anchoviesSoak the Rizzoli salted anchovies in cold water for as long as it takes to desalt them. Once ready, clean them by removing the heads, bones, and innards, then rinse them quickly under running water and pat them dry with paper towels.2. For the salsa verdeCut the stale bread into cubes and toast them lightly in the oven.Transfer it to the blender jar along with the washed and chopped parsley, desalted capers, garlic clove, and white wine vinegar.Blend while slowly drizzling in the extra virgin olive oil until the sauce is smooth and creamy. Strain it through a fine-mesh sieve and transfer it to a pastry bag.3. For the crispy cannoliTrim the crusts off the slices of sandwich bread and roll them out thinly with a rolling pin.Brush them with a little clarified butter, roll them around the cannoli molds, and bake them in a convection oven at 180°C for 8–10 minutes, until golden brown.Let them cool completely before removing them from the molds.4. AssemblyFill the cannoli with the green sauce using a pastry bag.Place half an anchovy fillet inside each cannoli and top with another anchovy fillet.Garnish with fried capers and parsley leaves.
