Put a little salt water in a saucepan and boil the tomatoes as soon as it is boiling. Let it boil for a minute, pull it up, remove the peel and then cut into four parts and season with oil and salt. Keep aside. Meanwhile, cook the pasta in plenty of salted water for seven minutes; spent the time pulling up the cupids and drain very well. In a bowl beat the egg vigorously with the Parmigiano Reggiano and season the pasta. Wrap a little around the cylinder for the previously greased cannoli; repeat the operation until the pasta is complete. Bake at 180 degrees for about 20 taking care to turn them from time to time: as soon as the crust is formed remove from oven and allow to cool slightly. Meanwhile, mix the mozzarella with a little cheese serum. Gently remove the dough from the cylinders, and fill with the mozzarella cream. Place the filled cannoli on top of the tomatoes. Put a few leaves of marjoram and let fall over a few drops of anchovy sauce.
a cura di Ti Cucino Così!