Italian
Cannellone al Sofficino
by Franchino Er Criminale · 559K subscribers on YouTube
A creative dish that transforms frozen Sofficini into a refined cannellone, served on a mozzarella cream with crunchy tomato flakes and extra virgin olive oil.
- Cook
- 12 min
- Difficulty
- medium
Ingredients
8 items- Sofficini al Pomodoro e MozzarellaFrozen, baked and blended
- Formaggio Spalmabile (tipo Philadelphia)Used to bind the filling
- Pasta Sfoglia agli SpinaciSheets for cannelloni
- Mozzarella FrescaBlended into a cream
- Kuzu (o Amido di Mais)(optional) — To thicken the mozzarella cream
- Parmigiano ReggianoGrated, to be used as garnish or in the cream
- Fiocchi di Pomodoro CroccanteCrunchy tomato flakes for garnish
- Extra Virgin Olive OilTo finish the dish
Method
- Preheat the oven to 200°C (or as directed on the Sofficini package) and bake the frozen Sofficini for 12 minutes until golden and crisp.
- Allow the baked Sofficini to cool slightly, then transfer them to a food processor. Add a small amount of spreadable cheese (e.g., Philadelphia) and blend until smooth to obtain a creamy filling.
- Lay out sheets of spinach pasta. Cut each sheet into rectangles and place a spoonful of the Sofficini filling along the edge. Roll tightly to form cannelloni.
- Prepare the mozzarella cream: blend fresh mozzarella with a little kuzu (or milk) until smooth and creamy. Adjust consistency with a splash of water if needed.
- In a separate bowl, grate Parmigiano Reggiano and set aside.
- To assemble the dish: spread a bed of mozzarella cream on the plate. Arrange three cannelloni on top (each representing a stage of life: childhood, adolescence, maturity).
- Sprinkle crunchy tomato flakes over the cannelloni and finish with a few drops of extra virgin olive oil.
- Serve immediately while warm.
Franchino Er Criminale
Reviewer559K subscribers on YouTube213.2M total channel viewsPorto storie, sul cibo, quello che ci serve veramente sapere per la vita di tutti i giorni.
