I would like to share with you the recipe of Sicilian cannoli… a recipe with ancient origins where the cloistered nuns, during the carnival period, prepared these cannoli. The pasta was rolled around the river reeds and thus it takes the name of cannolo.
Time of realization: 1 hour + 3 hours rest
Degree of difficulty (1 to 5): 2
Ingredients for about 30 cannoli
For the cannolo pasta
500g of 00 flour
50g of lard
50g of sugar
15g of bitter cocoa
5g salt
40g of red wine or Marsala
160g of sparkling water
1l of vegetable oil for frying
Ricotta Cream
600g of sheep ricotta
170g of powdered sugar
To decorate
Chocolate chips
Candied cherries
Candied fruit salad
Icing sugar
Method to make Sicilian Cannoli
Cannolo pasta
In a large bowl, pour the flour, cocoa, sugar and salt. Add the lard, red wine or Marsala and water a little at a time; knead until the flour is completely absorbed. The dough must be soft and elastic, work until it is smooth and homogeneous (a little harder than the bread dough).
At this point, wrap the dough in plastic wrap and put it to rest in the fridge for about 3 hours.
For the ricotta cream
Take the ricotta put to drain at least 6 hours before and add the icing sugar. With a spatula, work the two ingredients well until they become a cream. Keep the ricotta cream in the fridge. Take the stick of cannoli and roll out a 2 mm sheet (or roll it with a rolling pin).
Take a round pastry cutter with a diameter of 11cm and form discs. Roll on the metal cylinders and seal the two ends with a drop of water. Heat the oil to a temperature of 170 ° C. Fry all the waffles and place on absorbent paper. Once cold, fill with ricotta cream.
Garnish with candied cherries and powdered sugar. The cannoli must be filled 2 hours before consuming them, the wafer loses its crunchiness after a day.
The recipe was made by Mary Nico Calascione.
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