Salted cannoli with pea and marjoram mousse

Ingredients

for pasta:

• 200 gr flour type 0

• 250 gr of fresh ricotta

• 1 egg

• 50 grams of softened butter

• 3 tablespoons of grated Parmesan cheese

• 8 gr of yeast

• Egg white to seal the dough

for the filling:

• 250 gr of shelled peas (about 500/600 gr with the pod)

• 80 gr of sheep's milk ricotta

• 30 gr of grated pecorino romano

• 1 fresh spring onion

• A few sprigs of marjoram

• Extra virgin olive oil

• Salt and pepper

• Pistachios to decorate

Mix all the ingredients for the pasta until you get a homogeneous mixture. Leave to rest for 30 minutes in a cool place wrapped in plastic wrap. Preheat the oven to 180oC. Roll out the dough on a floured pastry board and make 10 cm diameter discs to wrap around the previously buttered cannoli pans. Seal with brushstrokes of egg white. Put in a static oven for about 15/20 minutes. Remove the cannoli from the pans.

Put 2 tablespoons of oil and the finely chopped spring onion in a pan, let it flavour and add the peas. Cook adding a little water as needed. Season with salt and leave to cool.

Blend the peas with the pecorino, ricotta, marjoram leaves, a sprinkle of pepper and a little oil until a consistent cream is obtained. Fill the cannoli with the pea cream.