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?
