PARMESAN CANNOLI FILLED WITH MORTADELLA FOAM
Very substantial and greedy appetizer
- 25 ml liquid cream
- 400 gr grated parmesan
- 300 gr mortadella
- Melt a heaping tablespoon of grated Parmesan in a non-stick pan, before it cools completely (it must have a ‘rubbery’ consistency) roll it in an aluminum cannoli mold.
- Finely chop the mortadella with the food processor, whip the cream, combine the ingredients by mixing them slowly and gently.
- Fill the cannoli with the foam using either a teaspoon or a pastry bag