You will need
For the cannoli:
- 100 g of chickpea flour
- 1 egg
- 2 tablespoons extra virgin olive oil
- salt
For the cod fish:
- 300 g of dried cod (already softened)
- extra virgin olive oil
- 40 ml of fresh cream
For the caponata:
- 200 g pumpkin
- sunflower oil seeds
- extra virgin olive oil
- 2 shallots
- 2 tablespoons pine nuts
- 2 tablespoons salted capers
- 1 tablespoon sugar
- 0.5 dl of white wine vinegar
To finish:
How to proceed
Mix the flour with the egg, oil and salt and knead until you get a smooth dough. Cover and let rest in refrigerator for 30 minutes.
Choose one already soaked stockfish: before being cooked stockfish be amorbidito under a trickle of water running continuously for a couple of days at home and it would be really complicated, so it is much more convenient to get hold of a piece already softened. Clean the stockfish from any bones in boiling water and boil for 30 minutes.
Meanwhile, roll out the dough for cannoli very thin, like a dough for lasagna, forming circles and turn them around cylinders for cannoli. Bake in preheated oven at 180° C for 10 minutes.
Drain and crumble the stockfish: check again if there are any bones and remove them. Mount it with an electric mixer (or simply with a wooden spoon as it was originally), but never with a mixer, because first of all it would ruin the blades and also the cod matecato not be a smooth cream but contain pieces of fish. Add to wire the oil continuing to mount and soften at the end with a dash of cream.
Prepare the caponata. Clean the pumpkin and cut into cubes of half cm side. Fry in sunflower oil and drain on paper towels. Peel the shallots and cut into julienne strips; make them sweat in a pan with a little olive oil. Add sugar and vinegar. Simmer for 5 minutes. Combine pumpkin, capers and pine nuts and cook over low heat for 10 minutes. Allow to cool.
Stuff the cannoli with creamed cod, using a pastry bag. On the bottom of a dish to give a brushed with balsamic vinegar jelly slightly softened. Add two cannoli and a spoonful of caponata.
Buon Appetito!
(Thanks to Saporidielisa)