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The Sicilian Cannoli recipe represent a symbol of the Sicilian pastry famous all over the world.
In fact, anyone who visits this wonderful land can not leave the Sicilly without first having tasted the Sicilian cannoli recipe and arancini or arancine!
The cannoli were originally a typical dessert prepared during the days of Carnival, today they are on display in the bakery windows during the whole year.
Sicilian cannoli are fried waffles ( peel ) stuffed with a ricotta cream enriched with orange peel, chopped pistachio and candied cherries.
INGREDIENTS FOR 20 CANNOLI:
- 250 grams of flour 00
- 20 grams of lard
- 15 grams of granulated sugar
- 1 egg
- 1 pinch of salt
- 15 grams of unsweetened cocoa powder
- 40 grams of marsala or red wine
- 20 grams of white vinegar
- 1 egg white for closure.
- sunflower seed oil for frying
- steel cylinders to prepare cannoli
INGREDIENTS FOR THE RICOTTA CREAM:
- 700 gr. of sheep’s ricotta
- 300 grams of granulated sugar
- 2 teaspoons of cinnamon powder
- 150 grams of dark chocolate in drops
- candied orange peel one per cannolo
- candied cherries 2 per cannolo
- powdered sugar q.b.
PREPARATION OF THE PEEL ( SCORZA )
For the preparation of peel it is advisable to use a simple mixer, if you do not have it you can prepare the dough by hand.
Therefore, you pour in the mixer the flour, sugar, lard, wine, vinegar, egg, cocoa and a pinch of salt.
Knead for a couple of minutes with the mixer or by hand until the dough is smooth and compact.
With your hands form a dough, crush it in the center and cover it with a film.
Then, put the dough to rest in the fridge on the lower part for an hour.
After the time for the rest of the dough, prepare the machine to roll out the dough anchoring it to a work surface.
Therefore take the dough and divide it into balls of about 40 gr. each.
Meanwhile with a brush wet with seed oil each steel cylinder.
Adjust the machine to the number 5 and press the ball and pass it inside the roller a couple of times and set aside.
Do this for all the balls, then pass each sheet ( just floured ) again inside the machine set to number 6 ( the penultimate hole ).
Obtained a thin sheet, with a glass forme some circles and lean over the cannoli.
Close the cannoli brushing with the egg white as soon as it is beaten.
Meanwhile, you fill a pan with sunflower oil and put on the fire.
Then, prepare a plate with some paper towels.
Once the oil has reached the right temperature ( make the test of the wooden stick around which bubbles will form around ) you can put to fry two cannoli at a time.
Calculate for cooking the cannoli 3 seconds per side, because they will cook the cannoli very quickly.
Then drain them well from the oil and put them on top of the absorbent paper.
As soon as they have cooled, gently you can remove the cylinders from the dough.
The cannoli must have bubbles on the surface, crumbly and above all have absorbed little oil.
PREPARATION OF THE CANNOLI CREAM AND FILLING
Meanwhile you prepare the cream that will fill the peel, so first of all take the ricotta and let it drain its liquid over a colander.
Then, place a narrow mesh strainer on a bowl, pour the ricotta and mash it with a spoon so as to sift it.
You will get, thus, a smooth cream to which you will add sugar, cinnamon and chocolate chips.
Mix well and put to rest in the fridge until the peel is ready.
Filled at the moment, using a syringe or a sac à poche, decorated with cherries, orange peel and chopped hazelnuts.
Cannoli siciliani alla ricotta Italyaroud.com
CONSERVATION OF CANNOLI
The peel of empty cannoli are kept for a few days in hermetic tin containers at room temperature.
On the other hand, the already filled cannoli are kept in the refrigerator.