This recipe will make you rediscover springtime with its delicate sprouts and blooming almond trees, while recalling the winter that just passed with its beetroots and daikon, which grow in the cold covered by the soil.
Savoury cannoli wafer with coffee
Ingredients for 4 people:
for the wafer
85 g soft wheat flour
15 g ground coffee
30 g Marsala wine
3 g whole sea salt
for the cannoli filling
80 g almond ricotta
for the beetroot tartare
100 g steamed beetroot
3 g lemon juice
3 g extra virgin olive oil
a pinch of sea salt
black pepper to taste
for the daikon spaghetti
40 g daikon
extra virgin olive oil to taste
sea salt to taste
a handful of lemon balm leaves
for the carrot mousse
80 g steamed carrots
3 g freshly grated ginger root
extra virgin olive oil
sea salt
for the decoration
20 g mixed sprouts including onion, red cabbage and fenugreek
Prepare the mixture for the cannoli by making a well in the centre of the dry ingredients and pouring marsala into the centre. Process the mixture until it’s smooth and compact. Leave to cool in the fridge for about half hour and then make a thin fillo dough out of it and cut 6-cm circles with a round cutter. Wrap the dough around the typical cannoli forms made of steel and stick the two ends together with some water. Fry in hot oil until the wafers are golden brown.
Cut the beetroot (that was previously steamed) as if it was tartare. Savour with a drizzle of lemon, salt, oil and black pepper. Steam the carrots; once done, add some cooking water, extra virgin olive oil, salt to taste and some freshly grated ginger root. Blend the mixture until it turns into a soft and spumy cream. Wash and peel the daikon, cut it with a mandoline slicer, so to get the form of spaghetti, spice with a pinch of salt, lemon juice, extra virgin olive oil and a handful of thin sliced lemon balm leaves. Spread the carrot mousse, put the beetroot tartare and daikon spaghetti on it, carefully place almond ricotta savoury cannoli on top and decorate with sprouts.
