Potato Cannoli with Salsa Verde is a creative twist on traditional Italian cannoli, featuring crispy potato shells stuffed with a savory filling and served with a bright, herbaceous salsa verde. This dish is a delightful combination of textures and flavors, making it perfect as an appetizer or a gourmet snack. The fresh salsa verde adds a zesty punch that perfectly complements the creamy potato filling.
Ingredients:
For the potato cannoli:
- 4 large potatoes (Russet or Yukon Gold)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chives, finely chopped
- 1/4 cup parsley, finely chopped
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
For the salsa verde:
- 1 cup parsley leaves
- 1/2 cup basil leaves
- 1 clove garlic
- 1 tablespoon capers, rinsed
- 2 anchovy fillets (optional)
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Directions:
- Prepare the potato shells:
- Peel the potatoes and slice them thinly lengthwise (about 2 mm thick) using a mandoline or sharp knife.
- Lay the potato slices flat and lightly season with salt and pepper.
- Shape and fry the cannoli shells:
- Wrap each potato slice around a cannoli tube or a metal cylinder, securing the edges with a toothpick if necessary.
- Heat vegetable oil in a deep pan to 180°C (350°F). Fry the potato-wrapped tubes until golden brown and crisp, about 3-4 minutes. Remove carefully and let them drain on paper towels. Once cool enough to handle, gently slide the potato shells off the tubes.
- Prepare the filling:
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, chives, parsley, garlic powder, salt, and pepper. Mix until smooth and well incorporated. Transfer the mixture into a piping bag for easy filling.
- Make the salsa verde:
- Combine parsley, basil, garlic, capers, anchovy fillets (if using), lemon zest, lemon juice, and olive oil in a blender or food processor. Blend until smooth but slightly textured. Season with salt and pepper to taste.
- Assemble the potato cannoli:
- Pipe the ricotta filling into each potato shell, filling both ends evenly. Arrange the filled cannoli on a serving plate.
- Serve:
- Drizzle or spoon the salsa verde over the potato cannoli, or serve it on the side for dipping. Garnish with extra herbs or grated Parmesan if desired.
This dish is a showstopper with its crispy exterior, creamy filling, and vibrant sauce. It’s a sophisticated yet approachable recipe that will impress your guests or elevate a weeknight dinner.
