Egg-dough cannoli with zucchini, mozzarella and river prawns

Yield: 4 servings

The pastry:

Gambero di fiume 2

100 g semolina

100 g 00 flour

4 egg yolks

5 g extra-virgin olive oil

salt to taste

Mix all the ingredients together and let the mixture stand sous-vide for 30 minutes; roll out the pastry then cut it into rectangles to be subsequently shaped into cannoli.

The stuffing:

100 g river prawns (to be cleaned out)

100 g mozzarella

200 g zucchini

1 g thyme

0,2 g garlic

10 g extra-virgin oil

salt and pepper to taste

Mince the raw ingredients and mix them together into a smooth mixture, then season with salt and pepper and stuff the cannoli. Cook in a steam oven for 6 minutes.

The zucchini sauce:

80 g zucchini

25 g scallion

10 g extra-virgin oil

1   g basil

0,5 thyme

100 g vegetable stock

salt and pepper to taste

Brown the scallion with oil, then add diced zucchini and fry to a golden brown. Add thyme and basil, pour vegetable stock all over the mixture, keep cooking and season with salt and pepper. When cooked, blend and filter.

Cherry tomatoes and scallion:

100 g  red cherry tomatoes

100 g  yellow cherry tomatoes

2 g thyme

1 g garlic

10 g extra-virgin oil

2 g icing sugar

1 g orange peel

200 g scallion

20 g honey

salt and pepper to taste

Cut the cherry tomatoes into halves and season with salt, pepper, thyme, icing sugar, orange peel, garlic and a drizzle of extra-virgin oil. Cook in the oven at 90°C for about three hours.

Separately, heat a pan and pour honey on it. Add the scallion cut into four pieces and fry it until brown and caramelize.

The composition

Pour the zucchini sauce onto the plate, then set the cannoli on the centre of the plate with a browned prawn, cherry tomatoes and caramelized scallions on the side. Add reduced balsamic vinegar, sprouts and a drizzle of extra-virgin olive oil.