Cannolini di Millerighe with ricotta cream and cherry sauce on coconut milk
28 / 07 / 20
A dessert with pasta? It can be doooone!
Directly from the Plus Kitchen Lab kitchen, our Yellow Label Millerighe, fried and stuffed, become a fresh and unexpected dessert.
Ingredients for about 15 cannoli
15/20 Millerighe Sgambaro Yellow Label
200 grams of sheep ricotta
Grated lemon zest
Bring the pasta water to a boil and sweeten it to taste (as is usually done with salt), add about twenty Yellow Label Millerighe Sgambaro. Drain them al dente and let them dry well. Put aside.
Sift the sheep ricotta, sweeten it to taste and mix it with a julienne of fresh mint leaves and grated lemon zest. Put aside.
Wash about thirty cherries, cut them into thin slices and set some aside. Cook the rest with a tablespoon of honey and half a glass of port for 5/10 minutes until obtaining a syrupy sauce. Blend and sift it.
Thicken half a glass of coconut milk on the hob (you can add a bit of thickener, such as cornstarch).
In a saucepan, heat enough peanut oil and fry the precooked Millerighe. Let them dry and cool on kitchen paper.
Stuff half the Millerighe with ricotta and place them vertically, then fill the other half with the cherry sauce.
Take a nice serving dish, wet the bottom with the coconut soup, place the cannoli upright, if you can turn some upside down so that the cherry sauce partially comes out. Finally, garnish with the cherry slices set aside and a few grains of pink pepper.