Parmigiano Cannoli with Mortadella Cream

Procedures: 30 minutes

Cooking Time: 20 minutes

Serving: 4

Ingredients:

• 5 tbsp whipped cream
• 7 oz Parmigiano Reggiano 24 months DOP Sogno Toscano
• 7 oz Italian Mortadella “Sogno Toscano” with Pistachios
• 2 tbsp Mascarpone 
• 1 pinch of Ground Black Pepper
• 2 tbsp Crushed Pistachios

For the mortadella cream:

• 200 g of top quality Bologna mortadella ST, in one piece
• 2 tablespoons of mascarpone
• 5 tablespoons of unsweetened whipped cream
• Grated Parmigiano Reggiano 24 months

PREPARATION:

1. Heat a small non-stick pan well; distribute a generous handful of Parmigiano, arranging it evenly, so that it covers the whole bottom and crush it with a slotted spoon or a scoop.
2. Let it melt and brown; then turn it over with a spatula and cook it on this side as well.
3. Remove the disc obtained from the pan, immediately wrap it around a cannoli mold or a cylindrical object, let it cool so that it hardens perfectly and remove it gently.
4. Proceed in the same way with the remaining Parmigiano, until it runs out.
5. Prepare the cream: blend the mortadella in the mixer, deprived of the hardest external part and cut into pieces with mascarpone and parmigiano until a creamy mixture is obtained. If necessary, pass it through a sieve.
6. Then gently add the whipped cream and put the cream in the fridge.
7. Transfer the mortadella cream to a pastry bag, gently stuff the parmesan cannoli, pepper them, add the sprinkled pistachios on the end of the cannolis and serve immediately.