Ingredients
4-6
About this recipe:
Make the most of the sauce from Ortiz’s spicy sardines to elevate the filling by adjusting its texture or using it as a base for a vinaigrette to pair with the cannoli. When reduced over heat, it transforms into a rich glaze to brush over the fried pastry edges for a unique touch.
1
Drain the sardines and keep their oil. Remove the shells from the eggs, chop them and place them in a bowl. Wash and finely chop the tomato, add to the bowl.
2
Chop the Ortiz spicy sardines, add them to the bowl, wash, dry and chop the chives, mix them with the egg using a fork, mix, add a little of the oil from the sardines, until the mixture is juicy but compact.
3
Prepare a flat tray, covered with several layers of absorbent paper.
4
Heat oil in a deep fryer or frying pan, flour the cannoli moulds, wrap them in a patty wafer and fry, remove with a skimmer and place on a baking tray, leave to cool for a minute before separating the cannoli mould from the patty, repeat until you have made 12 cannoli.
5
Fill the cannoli with a teaspoon and serve.
Canned sardines and wine are one of a kind: they both get better with the passing years. One can of sardines stored in ideal conditions can taste even more delicious than on the first day, even though we opened them years later. Some countries, such as France, have ‘pilchard cellars,’ where they store canned sardines for years so that they become richer in flavor, and then they pick a special occasion to open them.
