Stretchy Meat Cannoli

Stretchy meat cannoli are a creative dish that combines the characteristic shape of Sicilian cannoli with a tasty filling of meat and stretchy cheese. Here’s the recipe.

Ingredients

• 500 g of meat slices (thin beef or veal)
• 200 g of stretchy cheese (provola, scamorza, or mozzarella)
• 100 g of breadcrumbs
• 50 g of grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• Oil for frying
• Aluminium foil sheets or steel pastry tubes

Preparation

1. Start by making cones with the aluminium foil sheets or use special steel tubes if you have them. These will be used to shape the meat cannoli.
2. Take the meat slices and gently flatten them with a meat mallet. Season lightly with salt and pepper on both sides.
3. Cut the stretchy cheese into sticks that can fit within the length of the meat slices.
4. Now, place a stick of cheese at the edge of each slice of meat and wrap the meat around the cheese, then wrap it all around the aluminium cone, making sure the cheese is completely enveloped by the meat.
5. In a bowl, beat the eggs and add a pinch of salt.
6. In another bowl, mix the breadcrumbs with the grated Parmesan cheese.
7. Dip the meat cannoli first into the beaten egg and then into the breadcrumb and Parmesan mixture, pressing well to adhere.
8. In a frying pan, heat a generous amount of oil for frying. When hot, fry the meat cannoli until golden and crispy on all sides.
9. Drain them on paper towels to remove any excess oil.
10. Carefully remove the aluminium cone or steel tubes from the meat cannoli.

Serve the stretchy meat cannoli hot, so that the cheese inside is still stringy and tasty.

As a curiosity, these cannoli are a modern and savory reinterpretation of the famous Sicilian dessert, showing how playfully versatile cooking can be. Remember that there are different variations for the filling: try adding cooked ham or bacon along with the cheese for an even more intense flavor.