The protagonist of this recipe: Lactose-Free Brigante
Ingredients
4 people- Frozen shortcrust pastry 500 g
- Lactose-free Brigante 300 g
- Fresh cream 100 cl
- Chives to taste
- Chopped almonds to taste
Method
1
Roll out the shortcrust pastry with a rolling pin and cut it into small squares to form the cannoli of about 8 cm per side, bake in the oven for 20 min.
2
Melt the Brigante goat cheese in half a glass of milk, over very low heat and when it becomes a cream, add fresh cream and work the mixture.
3
Combine a snip of chives and add salt and extra virgin olive oil.
4
Stuff the cannoli and complete with chopped hazelnuts and a diced cucumber, or alternatively with a green sauce.
RECIPE BY: Luisa Bayre and her staff
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