Crispy on the outside, gooey on the inside: Stuffed Mini-Cannelloni
There aren't many foods that are as diverse as pasta. It comes in all kinds of shapes and sizes; from spaghetti to fusilli, farfalle to penne, there's clearly a type of pasta to suit every palate. And when those pasta noodles creep into the XL category, it's time to consider filling them with even more flavor. Cannelloni is perfect for this, even if it's only the mini kind, as you'll see in this next recipe...
You'll need (for 10 portions):
- 5 cannelloni
- 1 zucchini
- oil for frying
For the filling:
- 2/3 cup ricotta cheese
- 2 oz ham, diced
- 1 tbsp chives, chopped
- salt and pepper
For the breading:
- 3/4 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Boil the cannelloni noodles for 3 minutes in saltwater and then let them cool. Cut them in half.
- Cut the zucchini lengthwise into 10 sticks and place one stick in each of the halved cannelloni.
- Prepare the filling by mixing the ricotta cheese with the diced ham and chopped chives. Season with salt and pepper and fill the cannelloni with the creamy mixture.
- Roll the filled cannelloni first in the flour, then in the egg, and then in the breadcrumbs. Deep-fry until golden brown.
Simple cannelloni with this yummy filling would be enough to satisfy even the most discerning taste buds, but breading and deep-frying them takes this recipe to a whole new level of deliciousness. They're ideal as a main course or as crispy little appetizers for your next party. Deep-fried pasta... what a clever idea!