Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cannoli di cavolfiore pistacchio, su letto di broccolo acciughe

Cauliflower Pistachio Cannoli on a Bed of Broccoli and Anchovies

Name: Cauliflower Pistachio Cannoli on a Bed of Broccoli and Anchovies
Total time: 3600 s
Yield: 2 servings
Ingredients: 1 broccoli; 1 cauliflower; 1 sheet puff pastry; 3 1/2 oz Parmesan cheese (about 100 grams); Anchovy fillet; Olive oil, pepper, salt, poppy seeds, chopped pistachios to taste

Airon_2k19 Instagram @cook_Airon_2k19M

Cauliflower Pistachio Cannoli on a Bed of Broccoli and Anchovies

Airon_2k19 Instagram @cook_Airon_2k19M

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Ingredients

60 minutes

2 servings

1broccoli
1cauliflower
1 sheetpuff pastry
3 1/2 ozParmesan cheese (about 100 grams)
Anchovy fillet
Olive oil, pepper, salt, poppy seeds, chopped pistachios to taste

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Steps

60 minutes

1

Start by cleaning and washing the broccoli and cauliflower, then boil them for about 40 minutes.
2

Meanwhile, prepare the cannoli. To shape them, I used molds and puff pastry. Bake for 15 minutes with a fan setting.
3

Prepare the filling by blending the cauliflower, adding Parmesan cheese, olive oil, pepper, and salt to create a nice creamy mixture. Use a piping bag to fill the cannoli. Roll them in chopped pistachios for a perfect finish. 😊👍 Now blend the broccoli with the anchovies (not too many, please 😊) to create a bed to place the cannoli on.