Savory Cannoli Recipe For National Cannoli Day

June 16th is National Cannoli Day. Cannoli (singular, cannolo) are one of our favorite desserts: crunchy, soft, and sweet. But what if there were savory cannoli? Filled with truffled mashed potatoes, for example, instead of sweetened ricotta cheese?

Sign us up!

You can serve these savory cannoli (photo #1) as a first course with salad or as a side with the main course.

The recipe was created by Executive Chef Martin Wolf of The Culinary Institute of the Carolinas at Greenville Technical College.

They are definitely finger food: The crunchy shell will crack if subjected to a knife and fork.

You can buy cannoli shells (tubes) at many Italian bakeries. If not, here’s a recipe to make your own.

> The history of cannoli.
 
 
RECIPE: TRUFFLED MASHED POTATO CANNOLI
 
Ingredients For 4 Servings

 
Preparation

1. MIX the mashed potatoes with truffle oil, butter, and salt. Add to a pastry bag.

2. HEAT a small nonstick skillet to very hot. Scatter the Parmesan, cook until browned, and roll around the cannoli tubes, one at a time, to coat in the Parmesan. Use about one ounce of Parmesan for each cannolo.

3. FILL the cannoli tubes with the truffled mashed potatoes. Plate each one with a garnish of choice.
 
 
MORE CANNOLI RECIPES

[1] Savory cannoli filled with truffled mashed potatoes (photo © Idaho Potato Commission).

[2] Here, a savory filling of asparagus and ricotta. The cannolo is served with slices of duck prosciutto and gourmet greens (photo © Marea Restaurant | NYC).

[3] Parmesan and herb cannoli, Italian-inspired with marinara sauce. Here’s the recipe (photo © Tastemade).