White Bean And Corn Cannoli
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 tbsps
Yellow Onion (finely chopped)2 tsps
Garlic (minced)1 tbsp
Thyme (finely chopped fresh)4 cups
Corn Kernel (from 6 ears)1 cup
Heavy CreamDirections:
1
In a skillet, combine the butter, onion, and garlic over medium-high heat
2
Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes
3
Add the thyme and cook for 10 seconds to release its fragrance
4
Add the corn and cook, stirring, for 1 minute
5
Add the cream and 1 teaspoon salt and bring the mixture to a boil
6
Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes
7
Remove from the heat
8
In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth
9
Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature
10
Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell
11
Fill the shells no longer than 15 minutes before you are ready to serve them