Time: 45 min
For the cannoli:
For the filling:
For the sauce:
Knead the two types of flour with the egg and salt, to obtain a firm dough. Leave to rest in the fridge for half an hour and then roll out into thin sheets. Use a pastry cutter to obtain eight discs which should then be wound around steel cannoli cylinders. Fry in a generous amount of hot peanut oil,remove with a slotted spoons and leave the cannoli to drain on absorbent paper.
Prepare the filling, quickly sautéing the peas in a skillet, to which you have added a drizzle of oil and a pinch of salt. Blend coarsely and add them to the flaked tuna, the robiola, the crushed mint and the white pepper. Mix well with a fork to obtain a creamy consistency.
Wash the pea pods well, boil in salted boiling water for 5 minutes and puree using a vegetable mill. Season the sauce with salt, black pepper, oil and the chopped basil. If the sauce is too dense, make it a little more liquid by adding a spoon of the water in which the pods were cooked.
Fill the cannoli with the tuna and cream sauce and bake for a few minutes in an oven pre-heated to 200°C.
Spoon a thin layer of the pod sauce onto individual dishes, using a pastry brush to help you. Place the cannoli on top of the sauce, garnish with a sprinkling of black pepper and decorate with a few mint leaves. Serve with a dish of the remaining pod sauce.
Time: 30 min
Product: Smoked Salmon Fillets
Time: 20 min
Product: Salmon Fillets in Olive Oil