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

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.


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


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.


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.


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