STARTERS AND SNACKS

SALTED SHORTCRUST PASTRY CANNOLI WITH LACTOSE-FREE BRIGANTE

EASY | 45 minutes

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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