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Sicilian Cannoli

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
60 min

DIFFICULTY
Easy

TYPE
Sweets and Fruit

Tags

Easy, Fried, Asking for forgiveness, Gift foods, Sweets and Fruit, 30 minutes, 30 minutes, Sicilia, 60 minutes, Mixed candied fruits , Ricotta

Ingredients for 4 people

2 pounds ricotta preferably from sheep's milk
2 1/2 cups sugar Milk as needed
Vanilla extract to taste
Cinnamon to taste
2/3 cup mixed candied fruit diced
2/3 cups dark chocolate chopped
Pistachio nuts chopped
Confectioner's sugar
1 1/3 cups flour
4 1/2 tablespoons cocoa powder
2 1/2 tablespoons sugar
2 eggs
1 1/2 tablespoons butter
Salt as needed
1 tablespoon Marsala or rum
Lard or olive oil for frying

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Ingredients

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Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Chopped Confectioners Sugar	Powdered Confectioners sugar	-

Preparation 30 minutes preparation + 30 minutes cooking

To make the dough shells, combine flour, cocoa powder, melted butter, eggs and a pinch of salt in a bowl. Add Marsala, or rum if you prefer. Knead until the dough is smooth, then wrap tightly in plastic wrap and let stand for half an hour.

Roll out the cannoli dough and cut into squares, about 4 x 4 inches. Wrap each square around cannoli metal tubes, overlapping ends. Fry the dough on tubes, in a large pot of hot lard or olive oil. Cool on paper towels, then carefully remove the metal tubes.

For the ricotta filling, with a fork beat ricotta with sugar. Add a bit of milk and a dash of vanilla extract and cinnamon. Strain through a sieve and blend in diced candied fruit and bits of dark chocolate.

With a pastry bag, pipe the ricotta filling into the crispy shells and sprinkle both ends with crushed pistachio nuts. Sprinkle with confectioner's sugar.

Prodotti tipici (1)

Ricotta romana DOP

There has been a lot written about ricotta, a cheese that has been made for centuries. There are even sources from the Roman age that document the use of residual ...

Tags: Spring, Cheese, Summer, Autumn, Winter

Wine pairing

The balance of the sweet, aromatic and spicy flavors contained in this dessert should be paired with a white passito wine that is golden yellow in color, with a candied fruit bouquet that is dry with sweet hints of figs and apricots, hot and fresh with good flavor. D.O.C. Malvasia delle Lipari.

Chef's Tip

The pasta is to be filled just before serving. In fact, after a few hours they soften and lose their crispness, which is one of the distinctive elements of delicious Sicilian-style cannoli.

Wine pairing

Chef's Tip

The pasta is to be filled just before serving. In fact, after a few hours they soften and lose their crispness, which is one of the distinctive elements of delicious Sicilian-style cannoli.