Plant to Plate Potato Cannoli

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.

[@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.

[@ellionluxemburg2311]

They are usually called vegetable sheet cutter

[@fart2hell]

The name of the machine is: "Tsuma Taro Katsuramuki CTM05" - I bought mine on ebay directly from Japan.