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Don't miss an exlusive vegetable roll recipe with buffalo mozzarella, prepared by Italian chef Roberto Petza at Le Strade della Mozzarella event in London.
For the Pasta
For the Filling
- Wild vegetables 200 g (yellow chrysanthemum, wild celery, wild fennel, wild garlic, wild chards, wild chicory, wild asparagus, wild cardoons, wild parsnip leaves, reichardia picroides, dandelion, wild mustard)
- Garlic 1/4 clove
- Chilli pepper 1/2 fresh
- Ginger 20 g
- Mozzarella 100 g
- Orange 1, reduced juice (consistency: 30° on the Baumé scale)
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
For the pastry
In 500 milliliters water, soak together overnight in refrigerator dry pasta, sordough yeast and salt. Drain off soaking liquid and discard.
Knead the dough and yeast well.
Let rise at room temperature for 12 hours, then transfer to refrigerator and let rise for another 12 hours.
Remove from fridge and spread on parchment.
Cover with another sheet of parchment and roll out the dough to 1 millimeter thickness.
Place with paper on a baking sheet and steam in oven for 3 minutes. Remove from oven.
With scissors, cut in rectangles 14 x 10 centimeters. Reserve.
For the Filling
Wash vegetables well and slice coarsely.
Sprinkle with salt, pepper, 2 tablespoons extra-virgin olive oil, chopped garlic, chilli pepper and grated ginger.
Preheat frying pan, add vegetables and 1/2 cup water. Cover.
Cook on high for a few minutes. Greens must be bright.
Remove from heat, check seasoning and keep warm.
For the cannoli
Bring mozzarella to 40°C and reserve.
Create cannoli by placing 2 tablespoons vegetables on one end of the pastry rectangles and rolling them up.
In large frying pan, heat 3 tablespoons extra-virgin olive oil.
Fry cannoli until golden.
Crumble mozzarella in the bottom of each plate and drizzle with oil, a few flakes of salt and freshly ground pepper.
Place one cannolo on each plate.
Garnish with a few leaves and petals.
Drizzle with orange syrup and serve.