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the appetizer:

Plan your next celebration with Party Snacks! by A.J. Rathbun, including 50 recipes like Caprese Pizza Puffs; Salmon-Dill Toasts; and Savory Cannoli.

Cookbook

Savory Cannoli

 

Savory Cannoli

Makes 18 cannoli

Cannoli are typically a Sicilian sweet, a fried pasty shell filled with creamy ricotta and other flavorings. I've consumed many of these sugary favorites. But sometimes a little revolt against the norm is an empowering party principle. Revelry revolutionaries, your reward will be savory and satisfying.

  • 2 teaspoons olive oil
  • 1 medium-size yellow onion, diced
  • One 15-ounce can corn, drained
  • One 15-ounce can white beans, rinsed and drained
  • 2 cloves garlic, minced or crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 18 cannoli shells

1. Preheat the oven to 400°F.

2. Heat the oil in a medium-size skillet over medium-high heat. Add the onion and cook, stirring regularly, for 5 minutes. Add the corn, beans, garlic, salt, and pepper and cook for 5 minutes more. Pour into a large mixing bowl. Add the cheeses and bread crumbs and mix well.

3. Fill the cannoli shells evenly with the mixture. Place the filled cannoli on a baking sheet and bake for 15 minutes, checking to make sure they don't overbrown.

4. Let cool slightly, and serve hot on a large platter.

A Note: I like to serve these with a bottle of Frank's Red Hot sauce alongside.

 

A Drink Pairing: Keep up a revolutionary spirit and serve these with El Presidentes. For each, fill a cocktail shaker halfway with ice cubes. Add 1-1/2 ounces white rum, 1/2 ounce dry vermouth, 1/2 ounce freshly squeezed lime juice, and 1/2 ounce grenadine. Shake, strain into a cocktail glass, and serve with a lime twist.

 
  • from:
    Party Snacks!
    50 Simple, Stylish Recipes to Make You a Popular Party Host
  • by A.J. Rathbun
  • Harvard Common Press 2008
  • Hardcover; $12.95
  • ISBN-10: 1558323473
  • ISBN-13: 978-1-55832-347-6
  • Recipe reprinted by permission.

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This page created December 2008


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