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

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.