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"Cannolo" red rice

Sabrina Fattorini
5 from 1 vote
Stampa ricetta Pin Recipe
Portata main dish
Cucina afroamerican
Porzioni 8 cannoli

Ingredienti
  

cannolo

  • cooked red rice for 4 people
  • smoked seabass for 4 people
  • Cruncy bell peppers for 4 people
  • 1 l frying oil

rubra sauce

  • 1 kg ripe tomatoes
  • 1 stalk celery
  • 1 large carrot
  • 1 onion
  • 6 teaspoons extra virgin olive oil
  • chili pepper powder to taste
  • 4 basil leaves
  • ½ red bell pepper
  • 1 teaspoon sugar
  • ½ l vinegar
  • 1 clove garlic
  • salt to taste
  • pepper to taste

decorating

  • 2 slices yellow bell pepper
  • 2 slices red bell pepper
  • 1 bunch of rocket leaves or mixed salads

Istruzioni
 

For the bagnet ross/rubra sauce

  • Cook cherry tomatoes in boiling water fro one minute and take their skins off. Discard seeds and cut tomatoes into dices.
  • Chop carrot, celery, onion, bell pepper, basil and chili pepper and sauté all together with 4 teaspoons of extra virgin olive oil.
  • Add tomatoes, vinegar, sugar and salt and cook on low heat until the sauce is thick. Pour in a blender, mix in a smooth sauce, then add 2 teaspoons of olive oil and season to taste with salt and pepper.
  • Divide the sauce in glass jars, close and boil them for 20 minutes. Once opened, keep in the fridge and use within 3-4 days.

For the cannoli (cannolo’s plural)

  • Divide cooked and fluffed rice into two portions. In one of them, without bay leaf and bacon, add a cup of boiling water or pepper infusion, mix, close and let it in the fridge for 24 hours, to make following processes easier.
  • Mix the remaining rice with bell pepper squares, smoked seabass dices and crispy bacon and keep at room temperature.
  • With the rice kept in the fridge shape small balls, about 50 g each, then press each one between two sheets of baking paper, spreading them with a rolling pin in a disc larger than 12 cm.
  • Warm up frying oil at 175 °C ( 347 °F). Cut each disk with a 12 cm round cutter ad roll each disc around a cylindrical cannoli mould, sealing it well on the edges.
  • Fry rice cannoli till golden and crispy, drain on a paper towels and then take off the mould.
  • Fill the cannoli with the seasoned warmed rice and serve them with rubra sauce, bell pepper squares and some rocket leaves.