Your Life A to Z Recipe: Monday, February 10th, 2014: Parmesan Cannolis with Golden Roma Heirloom Tomatoes/Southwestern Layered Black Bean Salad with Smoked Mozzarella

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Your Life A to Z Recipe: Monday, February 10th, 2014

By: Chef Shelley Sikora Holman

Parmesan Cannoli Filled with Golden Romas and Bocconcini

1 Cup Golden Roma heirloom tomatoes (about 5 oz.)
½ Cup diced fresh mozzarella cheese (about 2 oz.)
1 TB minced fresh basil leaves
1 large garlic clove, minced
1 TB red wine vinegar
1 tsp. extra virgin olive oil
Sea salt and fresh ground black pepper
4 Cups grated Parmesan cheese


  • Mix together all the ingredients, except the Parmesan cheese in a large bowl.
  • Heat a small lightly oiled nonstick skillet over medium heat.  Spread 1/3 cup of the Parmesan cheese in and even layer on the bottom of the skillet.  Cook until the cheese melts and forms a solid cake, about 2 minutes. The bottom will be light golden brown. Remove it from the skillet and quickly form the cheese into a cylinder around a cannoli tube, a wooden dowl, or a thin rolling pin.
  • Repeat with the remaining parmesan cheese, oiling or spraying the skillet again as necessary.
  • As the cannoli shells cook, gently remove them from the forms. 
  • Fill each shell with 2 generous tablespoons of the tomato0mozzarella mixture.  Serve immediately.

Southwestern Layered Black Bean Salad and Smoked Mozzarella

1 ancho chile
4 oz. smoked bacon
2 garlic cloves, minced
1 medium-size white onion, chopped
Sea salt and fresh ground black pepper
½ tsp. ground cumin
1 15-ounce can black beans, rinsed and drained
3 TB fresh lime juice
3 TB finely minced cilantro
2 cups frozen corn kernels, defrosted
½ cup finely chopped green onions (white and green parts)
1 large red bell pepper, diced
 1 pound plum tomatoes, halved
4 cups shredded smoked mozzarella cheese (about 1 pound)
2 TB Tomato-Chili Oil (recipe page 158 of Tomato and Mozzarella), plus more for serving
2 additional limes, cut into small wedges for garnish.


  • Soak the anco chile in very warm water until softened, about 25 minutes. Drain and cut into 1/8 inch slivers. Set aside.
  • Heat a large skillet over medium heat and fry the bacon slices until crisp. Remove them from the pan and drain on paper towels. Crumble the bacon and set aside.
  • Reheat the skillet over medium heat without wiping out the accumulated fat. Sauté the chile, garlic and onion. Season with salt and pepper as the mixture cooks. Stir in the cumin and cook for 30 seconds. Add the beans and cook for 30 seconds, stirring to thoroughly mix the ingredients. Remove from the heat and add 2 TB of the lime juice, the crumbled bacon, and 2 TB of the cilantro. Mix and set aside to cool.
  • Place the corn in a small bowl and stir in the remaining 1 TB of lime juice and 1 TB of cilantro. Season the corn with salt and pepper and mix.
  • Place 1 cup of the beans in the bottom of a clear serving bowl. Sprinkle ¼ cup of the green onions over the beans. Top with half of the red pepper, followed by 1 cup of the corn and half of the tomatoes. Top this with half of the mozzarella.  Repeat the layering with all of the remaining ingredients. Drizzle the Tomato-Chili oil over the top. Cover and refrigerate for at least 2 hours before serving or up to 1 day. 
  • Serve at room temperature accompanied by the lime wedges and additional tomato-chili oil.

Tomato-Chili Oil

1 large ripe tomato, chopped
2 garlic cloves, smashed
¼ teaspoon chili powder (New Mexico )
1 ½ cups olive or canola oil


  • Place all ingredients in a medium size pot over low heat.  Cook until the oil is almost simmering and beginning to bubble around the edges, about 5-7 minutes.
  • Cook the oil and strain, pressing down on the solids, into a clean wide mouth jar or bottle.
  • Keep for up to 30 days.