Cannoli alla siciliana

Ingredients for 8 people:

For the pastry:
  • 300 g flour
  • 1 nut from Sugna
  • 1 egg
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1/2 glass of red wine
  • some drops of Riserve Oro Mengazzoli wine vinegar
  • powder cinnamon

For the stuffing:
  • 100 g ricotta cheese
  • 300 g sugar
  • 100 g citron and cocozzata
  • 50 g plain chocolate
Preparation Cannoli alla siciliana:

Prepare the pastry adding an egg, a pinch of salt, sugar, a nut from Sugna, powdered cinnamon, half a glass of red wine, some drops of Riserve Oro Mengazzoli wine vinegar. Work well and place in the refrigerator resting in a plastic bag.

Melt sugar on the flame with a glass of water and when starting melting add the ricotta cheese, already chopped and mix with a whip. When the ricotta cheese cream is ready, then add citron and cocozzata, previously chopped. Halve the compound and add 30 g of soluble cacao to one part while plain chocolate to the other part, finely chopped.  Store the two ricotta cheese creams in the refrigerator.

When the pastry rested for a couple of hours, with a rolling-pin, roll it out with some flour, until very thin  tagliatelle pastry. Cut with a round pastry cutter, 8 cm in diameter, giving an oval shape to the circles and roll around bamboo cannoli, used as dies, closing with whipped egg white.

Fry the cannoli in well hot seed oil or in Sugna oil, remove from the dies when still hot. Let them completely cool and stuff one side with white cream and the other with chocolate cream.

Tag: sweet

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