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Cannolo di culatello di Zibello e ricotta di pecora

BIRRA IN ABBINAMENTO:
7 Luppoli La Mielizia.

Facile 30 min

SCOPRI PORETTI 7 Luppoli La Mielizia >>

Ingredienti:

(per 8 cannoli)

8 fette di Culatello di Zibello d.o.p.
200 g di ricotta fresca di pecora
Buccia grattugiata di un'arancia
Sale q.b.
Pepe q.b.
50 g di granella di pistacchi

Preparazione:

Sagomare a rettangolo le fette di Culatello di Zibello, arrotolarle attorno a coni modellati con carta da forno e formare così altrettanti cannoli, dopo di che cuocerli in forno a 80 °C fino a rendere le fette croccanti
Setacciare la ricotta, metterla in una ciotola e amalgamarla con sale, pepe, buccia d'arancia grattuggiata e le rifilature tritate delle fette di Culatello di Zibello, quindi collocare la crema così ottenuta in un sac à poche e utilizzarla per farcire i cannoli realizzati con le fette di Culatello di Zibello.