Polenta Cannoli with baccalà mantecato and escarole sauce

Method

• 1

  The day before: prepare the polenta with the yellow cornmeal and leave it to cool overnight. Use a slicer to cut the polenta into 2 mm thick slices. Roll the slices around steel cylinders, then bake them for 10 minutes at 170°C/338°F.

• 2

  Sauté the onion and anchovies, add the codfish and cook for about 30 minutes. Stir in Olitalia La Nostra Riserva extra virgin olive oil and the grated Grana Padano cheese until you get a thick cream.

• 3

  For the escarole sauce: cook the onion and potato, add the escarole halfway through the cooking and cook over high heat for 10 minutes. Blend and sieve to make a smooth cream.

Garnishin and food plating

Prepare 3 cannoli per person: fill the cannoli with the baccalà and put them in the oven for 7/8 minutes. Place some escarole cream in a soup plate, arrange the cannoli upright and garnish as desired. Drizzle with Olitalia La Nostra Riserva extra virgin olive oil.