Cannoli with Creamed Cod and Interstellar Capers

Ingredients for 4 people:

400 g cod already soaked

1 glass of milk

Extra virgin olive oil

2 tablespoons of rice oil

Salt and pepper


12 strips of phyllo dough 4x25 cm

Melted butter

Caper powder

1 red pepper

Extra virgin olive oil

Salt and pepper


Interstellar capers 




Wash the pepper well, then divide it in half lengthwise and place it on a baking tray lined with paper, then put it in the oven with the grill function at 250° until the skin is well singed, about 15/20 minutes, once ready take it out of the oven and transfer it to a bowl, cover with plastic wrap and let it cool completely.

Brush a strip of phyllo dough with butter except for the last piece, sprinkle it with the caper powder and roll it around the special tool for making Sicilian cannoli, and seal by wetting the unbuttered piece with water, proceed in the same way with the rest of the ingredients.

Arrange the cannoli on a baking sheet and cook them in a static oven at 180° for 8/10 minutes. They should turn golden, take them out of the oven and let them cool slightly before removing them. Remove the skin and any bones from the cod, then cut the flesh into pieces and brown them in a pan with a drizzle of oil for a couple of minutes, then pour the milk a little at a time and cook for about 20 minutes over low heat.

Once ready, pass the cod, well drained, to the mixer, adding the oil slowly, until it is absorbed, at the end, arrange if needed for flavor and transfer the mixture obtained into a pastry bag and place it in the refrigerator.

Remove the skin from the now cold pepper and leave it to drain in a colander for half an hour, then blend it with a pinch of salt and a little oil until you obtain a smooth and glossy sauce.

When serving, fill the cannoli with the creamed cod and arrange them on plates, complete each cannoli with a little caviar and a interstellar caper, and finish with the pepper sauce and a light sprinkling of caper powder


Ps it is very important that the cod is perfectly desalted, otherwise there is a risk that the preparation will be too sapid.

- Gianfranco Allari -



Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only