Vegetable Cannoli with Pepper Sauce
Appetizer
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Cook Time
1 h 30 min
Servings
4
Difficulty
Easy
Prep Time
50 Min
Description
These vegetable cannoli with pepper sauce are an explosion of fresh flavors and vibrant colors, perfect for a summer appetizer or a tasty brunch. The Russian salad, prepared with seasonal vegetables and a light vegan mayonnaise, is enclosed in crispy bread cannoli, creating an irresistible contrast of textures. The sweet and slightly smoky pepper sauce completes the dish with an extra note of flavor. I often prepare them for family parties, and they always disappear in the blink of an eye! A vegetarian and colorful alternative to the classic Sicilian cannoli, which will conquer all your guests.
Ingredients (16 ingredients)
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Stale bread
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100 ml Seed oil
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100 ml Soy milk
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1 tbsp Apple vinegar
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1 can Canned yellow corn kernels
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Green beans
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Carrots
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Kohlrabi
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Peas
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Potatoes
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Salt
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1 piece Red pepper
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1 piece Shallot
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1 tbsp Extra virgin olive oil (EVO)
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50 ml vegetable broth
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Salt
Preparation (13 steps)
Preparation of the vegetable broth
Prepare a vegetable broth. This will be used to cook the pepper.
Preparation of the bread cannoli
Slice the stale bread into 4 thin slices. Wrap the slices in metal cannoli molds and secure with kitchen twine. Arrange the cannoli on a baking sheet lined with baking paper and bake in the oven for 30 minutes at 120°C.
Cooling the cannoli
Let the bread cannoli cool completely before using.
Preparation of the vegetables
Cut the vegetables (green beans, carrots, kohlrabi, potatoes) into small dice, the same size as the peas. Put the vegetables in the basket.
Cooking the vegetables
Pour 1 liter of salted water into the bowl. Insert the basket with the vegetables. Cook for 6 minutes/100°C/speed 1.
Cooling the vegetables
Remove the vegetables from the basket and transfer them to a bowl with cold water to stop cooking and set the color. Drain well and dry.
Preparation of the sautéed mixture
Chop 1 shallot in the bowl: 3 Sec./speed 5. Add 1 tablespoon of extra virgin olive oil and sauté: 3 Min./120°C/speed 1.
Cooking the pepper
Add 1 red pepper cut into pieces and deprived of seeds and internal filaments to the sautéed mixture. Add 50 ml of vegetable broth. Cook for 15 Min./100°C/speed 1.
Blend the pepper
Adjust with salt. Blend the pepper: 30 Sec./speed 8, gradually increasing to speed 10.
Preparation of vegan mayonnaise
Pour 100 ml of soy milk into the bowl. Add 100 ml of seed oil, 1 tablespoon of apple vinegar and a pinch of salt. Place the immersion blender inside the bowl, so that it touches the bottom. Turn on the blender and slowly bring it towards the surface. You will see the mayonnaise forming as you move the blender upwards. Continue until the mayonnaise is completely formed.
Preparation of the Russian salad
Combine the cooked vegetables, 1 can of drained yellow corn kernels and the vegan mayonnaise. Mix gently with the spatula. Adjust with salt if necessary.
Filling the cannoli
Fill a pastry bag with the Russian salad and cut off the tip. Stuff the bread cannoli with the Russian salad.
Service
Serve the vegetable cannoli, accompanied with the pepper sauce and garnish with a few valerian leaves to taste.
Finished cooking? Great! 🎉
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Created by
Chiara Santoro
3
Rezepte
0
Kochbücher
Allergens
- Celery
- Soy
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