Cannoli of White Bread Filled with Sheep's Ricotta
and Red Mazara Elixir
Ingredients
Sandwich bread 2 long slices
Sheep's ricotta 250 g
Red Mazara Elixir as needed
Salt, pepper, lemon zest as needed
XL Red Prawns 8 pcs
Basil a few leaves
EVO oil as needed
Method
Lay out the slices of bread on the work surface, flatten them with a rolling pin and brush generously with oil. Cut them into several pieces and roll them onto the steel cannoli tubes for Sicilian cannoli.
Bake the cannoli at 180°C until well toasted, remove from the oven and, as soon as they are cold, remove the steel tube from inside.
Meanwhile, prepare the ricotta cream in a bowl by adding red Mazara elixir, chopped basil, lemon zest, salt, pepper and olive oil to your taste.
Fill the cannoli with the red ricotta cream and serve.
Plus — The dish could be accompanied by a natural red prawn tartare, adding a drizzle of olive oil and salt. Decorate with basil leaves and drops of red Mazara elixir.