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Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

NO food, NO photo, NO party!!

Cannolo with Baccalà

Hi, sorry for the delay.

Firstly, for those who thought my absence  was the dramatic consequence of  my failing the exam ……… NNOOOOO don’t  worry everything  was fine. Done! and now I am ready to face the second level of the Sommelier course.
  The truth is that I could not put a post before ,because the photographer was not hear!  Nick was off at work …. therefore, no food, no photo , no party!
I these days, however, in addition to testing my skills at driving a motor lawnmower, take care of the goats and cutting a bit of wood, I have ordered from the small shop in Allerona a supply of filo pastry. My order arrived just in time  before Nick  came  home. So like a machine, I started to prepare cannoli (tubes) that  I  filled   with a savory “Baccalà”,salted cod, and I served with a bottle of white wine.
A nice chat, one cannolo after another,  good wine served just at the right temperature … … what can I say: yes food, yes photo, YES PARTY!

Ingredients for 16 finger food.
Filo Pastry  1 sheet
Soft butter
 1 egg
Baccalà 50 gr

a pinch of pepper
a dash of lemon
a handful of parsley, finely chopped
Evo oil

How it works:
Butter the molds of cannoli. Cut the strip of filo pastry in 16 rectangles,  at the similar size longwise 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 take out of the oven, leave to cool and remove the molds (being careful not to break them!). Cook the Baccalà in boiling water for 10 minutes. Allow to cool. In blender add the fish (making sure to take out all fishbone before), parsley,lemon,abundant Evo oil, and pepper. Using a Sac a Poche fill the cannoli.

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