Name: Indulge your senses with this Ricotta & Prawn Cannoli Salati recipe
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 16
Ingredients: 16 large raw prawns, peeled, heads and shells reserved; 1 bunch of finely chopped chives, for dipping; CANNOLI SHELLS; 250g plain flour; 1/2 tsp salt; 60g lard, chopped; Approx. 100ml water; 1 egg white, lightly beaten; PRAWN CURING MIXTURE; 1 tblsp caster sugar; 3 tsp fine salt; Finely grated zest and juice of 1 lemon; Finely grated zest and juice of 1 orange; PRAWN BISQUE; 1 tblsp olive oil; 2 brown onions, chopped; 2 carrots, finely chopped; 2 stick celery, chopped; 4 large tomatoes, chopped; 3 garlic cloves, chopped; 250ml dry white wine; 60g tomato paste; 2 litres of fish stock; 1/3 cup (80ml) thickened cream; RICOTTA FILLING; Cured prawn meat; 300g ricotta; Grated lemon zest and juice; 2 tblsp finely chopped chives; 2 tsp olive oil

Ingredients

16 large raw prawns, peeled, heads and shells reserved

1 bunch of finely chopped chives, for dipping

CANNOLI SHELLS

250g plain flour

1/2 tsp salt

60g lard, chopped

Approx. 100ml water

1 egg white, lightly beaten

PRAWN CURING MIXTURE

1 tblsp caster sugar

3 tsp fine salt

Finely grated zest and juice of 1 lemon

Finely grated zest and juice of 1 orange

PRAWN BISQUE

1 tblsp olive oil

2 brown onions, chopped

2 carrots, finely chopped

2 stick celery, chopped

4 large tomatoes, chopped

3 garlic cloves, chopped

250ml dry white wine

60g tomato paste

2 litres of fish stock

1/3 cup (80ml) thickened cream

RICOTTA FILLING

Cured prawn meat

300g ricotta

Grated lemon zest and juice

2 tblsp finely chopped chives

2 tsp olive oil

AVOCADO CREAM

1 ripe avocado

2 tsp lemon juice

2 tsp extra virgin olive oil

Method

Step 1

To make cannoli shells, place flour and salt in a processor. Pulse to combine. Add lard and process to form coarse crumbs. Add enough water to form a dough. Knead dough on a floured surface until smooth. Shape into a disc and wrap in cling film. Refrigerate for 1 hour.

Step 2

Meanwhile, to make a curing mixture, combine all ingredients in a bowl.

Step 3

Peel prawns, reserving heads and shells for the bisque. Cut prawns into 5mm pieces and add to curing mixture. Refrigerate, covered, for 30 minutes. Briefly rinse under running water. Pat dry.

Step 4

To make prawn bisque, heat oil in a large saucepan or stock pot, over a medium heat.

Step 5

Add prawn heads and shells, onions, carrots, celery, tomatoes and garlic. Season.

Step 6

Cook, stirring occasionally and pressing down to crush prawn heads, for 10 minutes. Add wine and simmer until reduced by half. Stir in tomato paste and cook for 2 minutes.

Step 7

Add stock. Bring to a simmer. Reduce heat to lowest heat and simmer for 1 hour, stirring occasionally.

Step 8

Using a stick blender, blend the bisque until smooth.

Step 9

Strain mixture through a sieve, back into a clean pan, pushing down on solids, to remove as much liquid as possible.

Step 10

Add cream to bisque and bring to boil. Reduce heat and simmer until thickened and reduced. Season.

Step 11

To make ricotta filling, combine ingredients in a bowl. Season. Transfer to a piping bag. Refrigerate until required.

Step 12

Divide rested cannoli dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 1.5mm thick.

Step 13

Using a round cutter, cut dough into circles a little shorter than cannoli moulds.

Step 14

Stretch two sides of the circles until they form ovals the same length as cannoli moulds. Wrap around the moulds and press on the overlap to seal. Brush join with egg white. Deep fry in batches until golden and crisp. Drain on kitchen paper. When cool, remove cannoli from moulds.

Step 15

To make avocado cream, mash or blend avocado, olive oil and juice until smooth. Season.

Step 16

Pipe ricotta filling into cannoli shells and dip ends in chopped chives. Pipe avocado cream and prawn bisque onto serving plates. Add cannoli shells.

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