Sicilian cannoli

Last Updated on December 14, 2024

Tubes fried in hot oil and filled with various sweet fillings.

Ingredients:

For the dough for the tubes: 500 g of plain flour “00” 40 g melted lard 25 g granulated sugar 200 ml red wine oil or lard for frying For the sweet filling: 500 g ricotta 150 g 50 g chopped dark chocolate 50 g chopped pistachios 2 tbsp orange compote 2 tsp mixed candied citrus peel Other: 8 cm diameter cutting mold work surface fly tube formers

Procedure:

1. In a bowl, mix together the flour, lard, sugar and wine, process until you get a smooth dough
2. On a floured work surface, roll out the dough into a 2 mm thick sheet and use a mould to cut out an 8 cm diameter circle, you should be able to cut out 12 pieces
3. Wrap the individual slices of dough around the stainless steel cylinder – tube mould so that the ends join and can be pressed together well, brush the moulds with a little lard or oil beforehand
4. Then fry them in hot oil at 180 °C until crispy, after frying let them drain on absorbent paper
5. Prepare the sweet filling; whip ricotta and sugar until smooth, add chocolate, a spoonful of orange compote, candied peel and 25 g of pistachios
6. Fill each cannoli with the flavoured ricotta cream, dip one end of the cannoli into the pistachios and the other into the orange compote
8. Finally, place the cannoli on a plate and sprinkle with icing sugar.

Recommendation:

There are obviously many variations of sweet filling, as well as dipping the ends in, for example, colored candy rice, chocolate, candied fruit, etc.

Note:

Ricotta – An Italian cheese similar to cottage cheese. It is made from goat’s or cow’s milk and is mainly used in sweet dishes and spreads. In our country it is often substituted for Lucina. It is made from whey. It is very easy to digest and is also suitable for infants and the sick. It has a high nutritional value, low fat content and high protein content. Among all dairy products, it is the product with the lowest fat content.