Cannoli di ricotta
Place: All the Sicilian territory
Ingredients for 4 people)
NS. 500 of 00 flour, 3-4 tablespoons of Marsala
90 g. of lard, a pinch of salt
For the stuffing:
1 Kg. Of ricotta, 500 gr. of sugar
100 gr. of dark chocolate
100 gr. of mixed candied fruit
egg white, powdered sugar
oil to taste for frying
Place the flour on a pastry board, pour the Marsala in the middle, add the lard, a teaspoon of sugar, the Marsala and a pinch of salt. Work the dough well until you get a homogeneous and medium-consistency dough, make it into a ball and put it to rest for about 2 hours wrapped in a cloth.
With a rolling pin, then pull a sheet of about 3 mm thick, cut it into discs with a diameter of about 10 cm. Wrap the discs on the special tin cylinders, sealing the edges well with beaten egg white, fry them in abundant boiling oil and when they are golden, drain and put them to lose the excess oil on absorbent paper. When they get warm, remove them from the cylinders.
Mix the ricotta with the sugar and pass it through a sieve, add the candied fruit and the coarsely chopped chocolate.
Stuff the cannoli with the ricotta cream and sprinkle with the icing sugar.
Sicilian Cannoli - Palermo Cannoli - Homemade
Sicilian cannoli original recipe