- Appetizers
- MEDIUM
- 25 min
Crunchy bread cannoli with pears, pistachios and Nonno Nanni Stracchino
250 g Nonno Nanni Stracchino
200 g Tramezzino bread
1 Kaiser pear
2 tbsp white wine
20 g brown sugar
2 sage leaves
20 g chopped pistachios
1 egg yolk
30 g butter
black pepper to taste, salt to taste
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Method
Melt 20 g butter in a bain-marie. Flatten 1 slice of Tramezzino bread with a rolling pin. Cut two x 10 cm discs out of it. Brush both sides with a little butter and roll them around 2 x 2 cm diam. cannoli tubes covered with baking parchment. Dab the outer edge of the bread where it joins the roll with a little egg yolk to make it stick. Bake the cannoli in a preheated oven at 180°C for 7-8 minutes until golden. Leave to cool and remove from the tubes. Peel the pear. Slice one quarter finely and dice the remainder. Foam the remaining butter in a frying pan. Add the diced pear and cook with sugar, white wine, a generous pinch of salt, ground pepper, sage and brown sugar until golden. Drain the cooking juices from the diced pear. Fill the cannoli with diced Nonno Nanni Stracchino and diced pear. Decorate with the pear slices and chopped pistachios.
Stracchino
