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Savoury Cannoli with Caviar

Savoury Cannoli With Caviar

These savoury cannoli are made with a simple tuile of Cravero Parmigiano Reggiano, filled with That’s Amore Buffalo Ricotta and garnished with Ars Italica Oscietra and Black Pearl Salmon caviar.
Course Appetisers


  • Individual metal cannoli rolls, alternatively you can use the metal handle of a large whisk.
  • piping bag for the ricotta filling



  • 200g Cravero Parmigiano Reggiano, grated makes approx 6-8 tuiles


  • 200-400g That’s Amore Buffalo Ricotta Please add additional cheese, depending on how many cannoli you require?


  • 100g unsalted pistachios, shelled & crushed
  • 30g Ars Italica Oscietra
  • 50g Black Pearl Salmon Caviar



  • Preheat oven to 190C, line a baking tray with baking paper.
  • Add 3-4tbsp of grated cheese to form a 7cm circle in diameter, repeat these steps, leaving ample room between each tuile for the cheese to spread.
  • We advise making two or three tuiles at a time, until you have the desired amount.
  • Place tray into the oven on a high heat. Bake until the cheese begins to bubble and the colour deepens. This might take a couple of minutes depending on the heat of your oven.
  • Remove tray from the oven and immediately roll each tuile as they begin to harden, forming a cylinder around a metal cannoli roll (or metal handle) for each tuile.
  • Set tuiles aside, on a plate lined with paper towel until required.

To Serve

  • Using a piping bag, fill each cannoli with the buffalo ricotta. Dip the end of each cannoli into the crushed pistachio to decorate.
  • Serve immediately, garnishing each cannoli with a bump of Oscietra and salmon caviar at the table.
Keyword Caviar, finger food


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