Ingredients for 2 people:

• 250 g Moro buckwheat Fidelin
• 10 Brussels sprouts
• 10 g pine nuts
• 10 ml extra virgin olive oil
• 10 g grated Parmesan cheese
• 10 g butter
• Savoy cabbage

Preparation:

Thinly slice the cabbage, place it in a pan with two tablespoons of olive oil, and cook it. If necessary, add a tablespoon of water; the cabbage should cook, not brown. Boil the Brussels sprouts for a few minutes, drain them, and set them aside.

Cook 20 g of fidelin in boiling water; they will be used to make the cannoli. Cook them a bit longer than usual; they should be overcooked. Drain them and then place them on parchment paper, spread them out well and stick them together, let them cool, and once cold, roll them around a metal rod to make the cannoli. Fry them in plenty of very hot oil, turning them well on all sides, then drain them and remove the inner rod.

Blend the cabbage with a hand blender, adding a tablespoon of oil, a pinch of salt, a pinch of pepper, and finally the Parmesan cheese. Fill the two cannoli with the cabbage cream.

Boil the fidelin until al dente, toss them with a knob of butter and Parmesan cheese, place them on a plate, and arrange the cannoli on top. Finish the dish with the Brussels sprouts sautéed in a pan with a knob of butter and the pine nuts. Plate and serve.