Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch

by Luca Malacrida - Roma (RM)

Serves 4

  • 250 ml. - Water
  • 8 gr. - Gellan gum powder
  • 250 gr. - Fresh sheep ricotta
  • 300 gr. - Porcini mushrooms sautéed with garlic and parsley
  • 200 gr. - Grated Parmesan
  • 30 gr. - Toasted pine nuts
  • Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
  • Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil
  • Fresh ground pepper
  • Unrefined salt
Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch 1
Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

  • 1

    Dilute 50 ml Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena in 250 g cold water and bring to a boil..

  • 2

    Remove from heat, let it cool a bit, then add the gellan gum powder. Cool.

  • 3

    Pour the mixture into a pan 1 cm high, create a thin layer of gelatin and refrigerate until it becomes quite stiff.

  • 4

    Combine the ricotta with a tablespoon of Olitalia Ogliarola Monocultivar extra virgin olive oil and a twist of fresh ground pepper, and adjust the salt.

  • 5

    Make the parmesan crunch in the microwave on a sheet of parchment paper and set aside.

  • 6

    Cut out disks 8 cm in diameter. Using a pastry bag, pipe some ricotta mix in the center, along with the toasted pine nuts and a bit of chives, then seal the cannoli.

 

Assemble the dish

Place a tablespoon of porcini mushrooms sautéed with garlic and parsley, place one of the cannoli on top, cut in half, and finish with a sprinkling of parmesan crunch. Decorate the side of the plate with a drizzle of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena and a sprig of fresh dill.

Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch 3
Associazione

APCI

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