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Procedures: 30 minutes
Cooking Time: 20 minutes
Serving: 4
Ingredients:
For the mortadella cream:
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200 g of top quality Bologna mortadella ST, in one piece
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2 tablespoons of mascarpone
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5 tablespoons of unsweetened whipped cream
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Grated Parmigiano Reggiano 24 months
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_2_1024x1024.png?v=1684458704)
PREPARATION:
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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.
- Let it melt and brown; then turn it over with a spatula and cook it on this side as well.
- 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.
- Proceed in the same way with the remaining Parmigiano, until it runs out.
- 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.
- Then gently add the whipped cream and put the cream in the fridge.
- 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.
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