Servings:
6
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 12 slices of bread from Puglia
- - 6 tomato copper
- - 2 zucchini
- - 1 cucumber
- - 1 tablespoon chives
- - 1 teaspoon of grated lemon rind
- - ½ teaspoon of agar agar
- - basil
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Place a slice of bread at a time between 2 layers of plastic wrap. Then wear thin gently helping with a rolling pin, being careful not to break them.
- Remove the foil and lightly oil all the slices, then wrap around the cannoli for metal molds and place them in a pan with low sides.
- Bake the cannoli at 190 ° C for 10-15 minutes, leaving them dry and take on a nice golden color. Once cooled, gently take them of the mold.
- Cook the zucchini cutted into small pieces in salted water for 5 minutes, drain with a slotted spoon and whisk together with the basil. Transfer the cream on the stove, add agar agar and cook on low heat for 3-4 minutes.
- Blanch the tomatoes in the boiling water of the zucchinis for 30 seconds, then peel them, discard the seeds and chop coarsely. Season with a little salt, the grated rind of lemon and a tablespoon of olive oil. Now peel the cucumber (but you can also let the peel, if you like), remove the seeds and cut it into chunks flavour with a little salt, a tablespoon of olive oil and chives.
- Fill the cannoli with tomatoes, then distribute them in the dishes and garnish with cucumbers. Complete with zucchini mousse, placed next to the cannolis or in separate bowls, and serve immediately.
