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Salted cannoli with goat’s cheese mousse, pappa al pomodoro and basil sauce

Another gourmet recipe with our raw milk cheeses: salted cannoli with goat’s cheese mousse, pappa al pomodoro and basil sauce. More and more often it happens to have vegetarian guests. It’s easy to prepare an appetizer or a first course but it’s always hard to think about the main course. Don’t worry, we can give you some tips to prepere a good vegetarian menu. Three simple preparations that combined together lead to a satisfying result. The cannolo can be a second vegetarian or a delicious appetizer, it depends on how many pieces you put in the plate. The goat’s cheese mousse releases its flavor characteristics in a more delicate way. You just have to try.

Ingredients:

For the cannolo:

  • 200 g of 00 flour
  • 50 g of extra virgin olive oil
  • 50 g of water
  • 30 g of red wine
  • Sea salt

For the mousse:

  • 400 ml of fresh cream
  • 400 g of goat cheese

For the basil sauce:

  • 300 g of water
  • 40 g of basil
  • 3 cornmeal teaspoon 
  • Pappa al pomodoro
  • Salt to taste

Preparation:

Let’s start with the sauce. In 300 g of water, blanch the basil for 30 seconds and cool it in water and ice. Let the water cool and add the basil again, blend all together with a mixer until you get a green water, filter it, adjust salt, add the cornmeal and put on the fire. Mix well with the whisk. After a while the starch begin to coagulate, the sauce will turn bright green. Turn off the heat and put the sauce to cool in the fridge.

For the mousse, create a goat’s fondue with 50 ml of cream on the fire. When it comes to a boil, turn off the heat and add the grated goat and egg yolk. Mix quickly with a whisk and let it cool.

Meanwhile prepare a classic tomato soup. The mixture of salted cannoli is prepared by mixing all the ingredients together. After that, create thin pasta discs and wrap them around a metal cylinder. Fry in peanut oil until they reach the right color. Let them cool. Take back the cold fondue and with the help of a whisk, add the fresh cream a little at a time. There is no exact dose, you have to get a smooth mousse. Slowly the cream incorporated in the goat’s fondue will become smoothy. Blend the basil sauce and fill your cannoli with the mousse.

Plating:

Place the pappa al pomodoro on the edge of the plate. Cut a cannolo in half and place it in the center, decorated with the basil sauce and the advanced mousse.

READ MORE:

3 good reasons to choose raw milk cheese
Why raw milk cheese?


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