Crispy cannolo (tube) of noodles with PGI Finocchiona mousse – A Franco Mazzei recipe

Ingredients for 4 people:

  • 200 g fresh noodles or tagliarini (fettaccini ribbon pasta thinner than tagliatelle)
  • 200 g mascarpone
  • 8 thin slices of PGI Finocchiona
  • 4 slices of PGI Finocchiona about 1 cm thick
  • Sour cream as needed
  • Salt, white pepper, extra virgin olive oil as needed


Take the noodles and divide them into four equal portions, stretch them and by using pliers, seize the central part and keep them firmly while plunging them in boiling water for one minute.

Remove and roll them around a cylinder for cannoli; press with your hands in order to make them perfectly adhere to it.

Take the cylinder, plunge it in hot oil and rotate in order to make it fry uniformly.

Take a hand blender and place finely cut finocchiona with some cream. Mix and add salt, oil, pepper in order to obtain a creamy and thick mixture. Fill cannoli with a piping bag and serve with PGI Finocchiona in cubes, a little sauce, some fennel seeds and some fresh fennel.


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