Servings:
4
INGREDIENTS
- For the dough:
- - 50g type 0 soft wheat flour
- - 10g spalmolio
- - 10g chickpeas flour
- - A pinch of salt
- - Half a tablespoon white wine
- - Half a tablespoon white vinegar
- - 1 tablespoon Mixed Seeds VITALITY
- For the cream:
- - 150g soy ricotta cheese
- - 100g soy cream
- - 1 teaspoon smoked paprika
- - 1 teaspoon beet cooking water
- - Salt
- - 1 tablespoon Mixed Seeds VITALITY
INSTRUCTIONS
- Start by preparing the dough for the wafer.
Sift the wheat and chickpeas flour through a colander, then knead with the spalmolio, the pinch of salt, the white wine and vinegar to obtain a smooth and consistent dough. Let it sit in the fridge for at least one our covering it with cling film. - Once done, thinly level the pasta. With a round mould, create 10cm wide disks with the dough. Brush the metal moulds for the cannoli with some oil. Cover each mould with the dough, dampening the edges and pressing then firmly not to open them. Roll each cannolo in the mixed seeds with sundried tomatoes, pressing them to stick them to the dough.
- Fry them with a generous amount of oil (the best ones are sunflower seed oil or peanut oil, since extra virgin olive oil might taste too strong). When they look golden, remove them from the oil, then remove the mould and let the crusts dry on a kitchen towel. If you do not want to fry them, you can also bake them at 180°C for 15 minutes.
- Combine the soy ricotta and cream and process them in a mixer to obtain a smooth cream. Add the beet’s cooking water and the smoked paprika and knead for one more minute, adding salt to taste. Let it sit in the fridge for half an hour.
- With a pastry bag, fill the cannoli up to the edges and merge them in the remaining mixed seeds with sundried tomatoes again. Serve immediately, otherwise the dough might lose crunchiness.
