For the cannoli

  • 300 grams of plain flour;
  • 100 ml of cold water;
  • 5 tablespoons extra virgin olive oil;
  • 1 egg;
  • salt.

For the stuffing

  • 400 grams of salt cod;
  • 250 ml of milk;
  • 750 ml of water;
  • extra virgin olive oil.

For the tomato coulis

  • 3 ripe red tomatoes;
  • A spoonful of extra virgin olive oil;
  • salt and pepper.

For the powder

  • handful of black olives.


Stir together the flour with the extra virgin olive oil, the egg, salt and water. Knead and form a ball, cover and refrigerate for an hour. Roll the pastry out into a thin sheet, cut rounds with a pastry cutter and roll onto stencils for cannoli, pressing down the ends. Bake in a preheated oven at 200°C for 15 minutes. Remove from the oven and allow to cool. Remove any skin and bones from the salted cod and simmer it in the milk and water for roughly 25 minutes. Cool for half an hour. Drain and purée with the extra virgin olive oil until you obtain a creamy, light consistency. Add salt and pepper. Wash the tomatoes and chop into small pieces; sauté with a drizzle of extra virgin olive oil until cooked. Pass the tomatoes through a food strainer to eliminate the skin and seeds, leaving only the juice. Place the olives on a plate covered by a cup (so the oil cannot spurt) in the microwave oven and cook for 5 minutes at maximum power; this will dry the olives and make it easy to crush them into a powder, while still preserving all their flavour. Now prepare your plates. Make a puddle of tomato coulis, then use a piping bag to stuff the cannoli with the salted cod mixture and place them on the coulis. Dust the rim of the plates with the olive powder.

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