Cannoli of Peppers and Aubergines with Ricotta Cheese

Servings: 4
Prep time: 40
Cooking time: 40
  1. Boil the potatoes in salted water for about twenty minutes. Then peel them, mash them with a fork and mix them with the ricotta, pine nuts, raisins, salt and pepper. Let it flavor.
  2. Mince the almonds and pistachios in the mixer using the pulse function until they are crumbled. Put aside.
  3. Cut the aubergines into slices of half a centimeter thick and fry them briefly in plenty of peanut oil at 180 ° C. Arrange the slices on kitchen roll to remove the oil in excess, then add salt slightly.
  4. Boil the peppers in plenty of salted water for about ten minutes, then remove the cuticle with the help of a paring knife under a jet of hot water. Then cut both the bottoms and the caps of each one, obtaining cylinders as tall as possible. Then cut the cylinders in the direction of height, obtaining 2 large rectangles for each pepper. Reduce each rectangle into smaller rectangles about 15-20 cm high and 8 cm wide.
  5. Roll out the fried aubergine slices and the rectangular slices of the pepper. Form the stuffing cylinders of about 2 cm in diameter and 8 between your hands, use them to fill the slices of aubergine and pepper making the cannoli, so as to secure each one with a toothpick.
  6. Dip the ends of each cylinder into the almond and pistachio nuts (as is the case of the Sicilian sweet cannoli) and place them in a pan covered with baking paper. Season the peppers with just a little oil and sprinkle all the cannoli with a little salt, then put them in the oven at 170 ° C for 15 minutes.
  7. Cut the zucchini into slices for a long time, stri-fry them with a little oil, pepper and chopped mint.
  8. Distribute the cannoli in the dishes and surround them with the spiral-wrapped slices of zucchini.