Plant to Plate Potato Cannoli

The Chef's Garden
The Chef's Garden
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Published 2020-03-09
When you picture cannoli, you may envision a traditional recipe: a crisply fried tube of pastry dough with a sweet, creamy, ricotta-based filling—or one using cultured cream for its smooth deliciousness. In this plant to plate conversation between The Chef’s Garden (TCG) and Jamie Simpson (JS), though, we’ll take you on a journey where Chef Jamie and his team are looking to create the perfect cannoli, one that’s vegetable based.
All Comments (3)
  • @klaussebok1063
    I don't know what the filling is but it looks fantastic! It makes me want to try it!
  • @M_J28
    Hi, I have a question regarding the machine you’ve used to take out the potato shreds.