For 4 people
For the cannolo 1 aubergine 4 "Perline" aubergines 200 g of angel hair pasta 200 g of ricotta 50 g scales of Ragusano DOP 50 g of corn starch Seed oil for frying 2 spoonfuls of extra virgin olive oil ½ an onion 20 g of basil 1 egg yolk 20 g of grated Ragusano DOP 5 g of saffron Salt Pepper
For the tomato sauce 200 g of vine tomatoes ¼ of an onion 20 g of extra virgin olive oil 50 g of basil 2 cloves of garlic
For the basil oil 2 dl of extra virgin olive oil 1 sprig of basil
For the cannolo Cut the standard aubergine into 16 fine slices and coat them in the corn starch. Wrap each slice around an aluminium tube and seal it with the egg yolk, then fry it in plenty of seed oil. Cool the aubergine cannoli and slip them off the aluminium tube.
In a separate pan, gently fry the chopped onion with a few basil leaves and aubergine cubes in the olive oil. When everything is softened, add the ricotta and continue cooking for 10 minutes, adding salt and pepper to taste. Blend, add the egg yolk and the grated cheese. Fill the aubergine cannoli with the filling, using an icing bag. Meanwhile, peel the Perline aubergines, cut them in half lengthways, leaving the stalks attached, and fry them. Insert each cannolo in a fried Perlina aubergine. Scald the angel hair pasta in boiling water with the saffron. Cool it and lay it out on a surface and roll it around the aubergines.
For the tomato sauce Gently fry the chopped onion in the oil, add the basil and the previously cleaned and chopped tomatoes. Cook until they fall apart, adding the garlic in its skin and cook gently for 20 minutes, salt lightly and strain.
For the basil oil Blend the basil leaves with the oil and sieve them to obtain some green oil.
Presentation Bake the cannoli in the oven at 200 °C for 7-8 minutes, until the pasta is golden and crunchy. Pour some basil oil onto the plate, place the crunchy aubergine cannoli on it, add the tomato sauce, the scales of Ragusano and the fresh basil leaves.
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