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Preparation time
1-2 hours
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Cooking time
10 to 30 mins
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Serves
Serves 2
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For the cannoli
- 200g/7oz polenta
- 220g/8oz plain flour, plus extra for dusting
- 1 tsp xanthum gum
- 20g/¾oz butter
- 1 tbsp olive oil
- pinch salt
- vegetable oil, for deep-frying
For the candied walnuts
- 1 tbsp butter
- 2 tbsp sugar
- 100g/3½oz walnuts
For the filling
- 120g/4½oz cream cheese
- 2 tbsp blue cheese
- 20ml/¾fl oz single cream
- 1 lemon, zest only
- salt and freshly ground black pepper
To serve
- 1 pear, cored and thinly sliced on a mandolin
- frisée salad leaves, separated
- drizzle olive oil
Method
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Put all the cannoli ingredients into a food processor with 185ml/6fl oz water and blend until a dough is formed. Shape the dough into a ball, wrap in cling film and put in the fridge to rest for 1 hour.
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Meanwhile, to make the candied walnuts, melt the butter and sugar in a pan over a medium heat to make a caramel. Add the walnuts and stir to coat. Pour onto a baking tray lined with baking paper and set aside to harden.
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Roll out the dough on a lightly floured work surface to about 2mm thick. Cut out 10cm/4 in squares and wrap around metal cylinders, sealing the edges with a little water.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the cannoli with cylinders attached until crisp and golden. Once cooled, carefully remove from the cylinders.
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To make the filling, beat together all the ingredients until smooth. Spoon into a piping bag (or a sandwich bag with the corner snipped off) and fill the cannoli.
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Mix together the pear and salad leaves, drizzle with olive oil and sprinkle with salt. Break up the candied walnuts and scatter over the top.
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Serve the cannolis with the pear salad.