Super Crispy Cannoli with Beef Tartare and Sheep Ricotta

Method

1. Pound the beef to tenderize it.
2. Finely chop the capers and anchovies.
3. Add the sheep ricotta, a pinch of salt and pepper, olive oil, and mix everything together.
4. Transfer the mixture into a piping bag.
5. Make Parmesan chips in the microwave: place grated Parmesan on a plate and microwave for 1 minute until melted and bubbly.
6. While still hot, shape each Parmesan round around a cannoli mold to form a shell. Let cool until crispy.
7. Fill the crispy cannoli shells with the ricotta-meat mixture using the piping bag.