Buffalo Ricotta, Mortadella & Green Olive Savoury Cannoli

A savoury twist on the classic Italian cannoli, featuring crisp shells filled with creamy Buffalo Ricotta and finely chopped mortadella, finished with green olives for a deliciously salty morsel.

Ingredients

12 savoury cannoli shells

500g That’s Amore Buffalo Ricotta

120g mortadella, finely chopped

50g dried green olives, finely chopped

1 tbsp extra virgin olive oil

½ tsp freshly cracked black pepper

Pinch of salt

Extra chopped dried green olives, to garnish

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Tip: Make the filling ahead and keep refrigerated, but only pipe the cannoli just before serving to keep the shells crunchy.

Instructions

Step 1

Place the Buffalo Ricotta in a bowl with the extra virgin olive oil, black pepper and a small pinch of salt. Mix until smooth and creamy.

Step 2

Add the finely chopped mortadella and dried green olives, then gently fold through the ricotta until evenly distributed.

Step 3

Transfer the mixture to a piping bag fitted with a wide round nozzle.

Step 4

Pipe the filling generously into both ends of each cannoli shell until completely filled. Finish each end with a little finely chopped dried green olive and cracked black pepper. Serve immediately while the shells are crisp.

Step 5

Tip: Make the filling ahead and keep refrigerated, but only pipe the cannoli just before serving to keep the shells crunchy.

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