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Cannolo di melanzana Perlina.jpg


150 gr angel hair pasta
1 eggplant
4  Perlina® eggplants
500 gr ricotta cheese
1 tablespoon grated Ragusano cheese 
1 egg yolk

salt and pepper, basil

Ragusano DOP cheese shavings

corn starch

5 gr saffron

For the tomato sauce:
500 gr ramato tomatoes
1/2 onion
50 gr basil

extra virgin olive oil
100 gr honey
4 garlic cloves with peel

For the basil oil:
2 dl extra virgin olive oil
small bunch of basil


Recipe by chef Pino Cuttaia

Serves 6


Slice the eggplants thinly, dip them in cornstarch, wrap them over an aluminium cannolo mold to give desired shape and fry in plenty of oil. Stirfry the onion, basil and remaining eggplant cut into cubes in a pan; when everything is wilted add the ricotta cheese and cook for a further 10 minutes, adjusting with salt and pepper. Blend with a cutter, add the egg yolk and grated cheese. Stuff the eggplant cannoli with the mixture obtained. In the meanwhile, peel and fry the Perlina® eggplants, that you will use to cover the stuffed cannolo which you will then wrap in angel hair pasta blanched in saffron water. Bake the cannoli at 200°C, until the pasta is crispy.

For the tomato sauce:
Stirfry the onion, add the basil and tomato cut into pieces. Add garlic and honey, cook for 20 minutes and pass it through the chinois.

For the basil oil:
Blend the basil with garlic and strain through a sieve, so that you can get a green oil from it.

For serving:
Pour some basil flavored oil on a plate, place the crispy eggplant cannoli, add tomato sauce, Ragusano cheese shavings and decor with fresh basil.

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