cannoli stuffed with swordfish on cream beans
This recipe comes from Chef Luca Ogliotti , I liked a lot and therefore I propose to you. But I’ve made a small change and instead of tuna, I used swordfish ( the one that I found on sale!). Other small satisfaction was the possibility of using another of my new small containers for finger food. … .any way I know I get excites very easy !
Ingredients for 8 finger food.
Filo Pastry 1 sheet
Soft butter
1 egg
Swordfish 50 gr
Cannellini Beans boiled 50 g
¼ onion
4 capers
E.V.O oil
Salt
Parsley to garnish
How it works:
Butter the molds of cannoli. Cut the strip of filo pastry at the similar size of the mold (minus an inch). Brush the egg over the strips and wrap them one by one to molds. Brush again with beaten egg . Bake at 180 degrees for 4 minutes. Once golden remove from the oven to cool and pull out them from the mold (being careful not to break them!).
Cut the fish into very fine pieces (like to make a tartar) seasoned with oil, salt, pepper and stuff the cannoli. In a saucepan fry the onion and add the beans (fresh would be better otherwise the tin cannellini) cook for 10 minutes (3 minutes if canned.) Blend all the ingredients with oil OEV olive oil and capers.
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