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Bruno Held 180g
perle di balsamico
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Balsamic Vinegar Creams
La Madre dell'Aceto
Cannoli alla siciliana
Cannoli alla siciliana
Ingredients for 8 people
For the pastry:
300 g flour
1 nut from Sugna
1 pinch of salt
1 pinch of sugar
1/2 glass of red wine
some drops of Riserve Oro Mengazzoli wine vinegar
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.
Insalata kurda di bulghur
Senso Aceto Balsamico di Modena I.G.P. Egocalo Gold
Our best Balsamic Vinegar of Modena PGI, rich in flavours, density and sweetness - 250ml
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Via Manuzio Aldo il Vecchio n. 12 - 41037 Mirandola (Modena) - Italy
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