Egg cannoncini with Ricotta di Bufala, Hazelnuts and Yellow Datterino
Recipe by Chef Rafaele della Rocca
Ingredients for 4 people
For the egg pasta
400 g of flour 00
30 g extra virgin olive oil
20 g salt
30 g water
For the stuffing
300 g Ricotta di Bufala
50 g Giffoni hazelnuts
For the sauce
200 g Yellow Datterino
1 clove of garlic
Prepare the dough for the pastry by adding the yolks to the flour. Add oil, water and salt and mix. When the dough is uniform, let it rest for 30 minutes.
Prepare the yellow datterini sauce by adding garlic and oil. Once ready, blend and set aside.
Then prepare the filling. Add the chopped hazelnuts to the Ricotta di Bufala; add the salt and mix everything together.
Take the dough. Pull the dough with the dough sheeter and form thin sheets. Blanch in water and salt then allow to cool.
Form some cannoncini and fill with the Ricotta di Bufala and hazelnuts filling.
Place in a baking dish and sprinkle with the yellow date sauce.
Bake at 160 degrees for 15 minutes.