200 g of top quality Bologna mortadella ST, in one piece
2 tablespoons of mascarpone
5 tablespoons of unsweetened whipped cream
Grated Parmigiano Reggiano 24 months
Heat a small non-stick pan well; distribute a generous handful of Parmigiano, arranging it evenly, so that it covers the whole bottom and crush it with a slotted spoon or a scoop. Let it melt and brown; then turn it over with a spatula and cook it on this side as well. Remove the disc obtained from the pan, immediately wrap it around a cannoli mold or a cylindrical object, let it cool so that it hardens perfectly and remove it gently. Proceed in the same way with the remaining Parmigiano, until it runs out.
Prepare the cream: blend the mortadella in the mixer, deprived of the hardest external part and cut into pieces with mascarpone and parmigiano until a creamy mixture is obtained. If necessary, pass it through a sieve. Then gently add the whipped cream and put the cream in the fridge.
Transfer the mortadella cream to a pastry bag, gently stuff the parmesan cannoli, pepper them, add the sprinkled pistachios on the end of the cannolis and serve immediately.