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Recipe Sicilian Cannoli

Doses for: 30 persone
realization time: 2 hours and 20 minutes

ingredients:

INGREDIENTS FOR APPROXIMATELY 30 CANNOLI Flour 00 260 g Sugar 20 g Cold fridge lard 30 g Powdered cocoa powder 5 g Salt up 1 teaspoon Eggs 20 g White wine vinegar 10 g Marsala 60 g FOR FILLING Sheep's ricotta (drained for at least 1 night in the fridge) 1 kg Sugar 130 g Dark chocolate drops 80 g FOR BRUSHING Eggs to taste FOR FRIGGERE Seed oil 1 l FOR GUARNIRE Candied cherries to taste Icing sugar to taste Pistachio nuts to taste Candied orange to taste as needed





Recipe:

To prepare the Sicilian cannoli started with the wafer: in a bowl pour the flour, sifted cocoa, sugar, salt, cold lard of the refrigerator; take the egg and beat it lightly, then use 20 g of it to put in the bowl with the other ingredients (set aside the remaining which will be used to brush the cannoli afterwards). Then pour the marsala and the vinegar. Begin to knead with your hands, then transfer to the top and work for about ten minutes until you get a homogeneous mixture. It will take a little patience and energy because the mixture is rather dry. Cover with plastic wrap and leave to rest in the fridge for about 1 hour, then take it out of the fridge and leave it at room temperature for 30 minutes. After the time take the dough, divide it in half. Take one of the two halves, leaving the other half covered, and flour both sides lightly. Press firmly with your hands and then insert the piece between the rollers of the pasta machine. At the beginning it could tear you up, don't worry it will be enough to reassemble and repeat. As soon as it is well compacted, bend the two ends inward and pass again between the rollers starting from the largest thickness. Repeat 3-4 times, if necessary, also turning the dough in the opposite direction. As soon as it is smoother, close the dough this time by not making two folds but only one and pass it between the rollers again 3-4 times. At this point fold the dough again, this time on the short side and let it pass again between the rollers. Gradually lower the numbering, then the thickness. If you notice that the dough is getting too long, divide it too before proceeding. Continue pulling until you get to the number 8 of the machine or the one that on your corresponds to a thickness of 0.5 mm. All these steps will serve to make the dough more dilated, so that bubbles are formed during cooking. Having obtained the sheet of the indicated thickness, you can divide it in half for convenience. Trim the edges and add them to the other half of the dough you still have. With a smooth blade cutter washer, make 10 x 10 cm squares, then take each square of dough in your hand, slide your thumbs from the center outwards to enlarge it slightly and gently; in the middle there is a steel cylinder that goes from one corner to the other. Wrap a piece of dough on the cylinder, brush the remaining part of the egg with the remaining egg before joining it with the other. Form the first cannolo and continue with all the dough. It is important that the cannoli remain a little dry in the air before cooking. Heat the oil until it reaches a temperature of 180 ° (to be measured with a kitchen thermometer). Start frying the cannoli one at a time, placing them on a skimmer and keeping them immersed for a few moments. In this way they will not touch the bottom of the pan and will not burn. It will take less than 1 minute, turn them continuously. Drain the cannoli, using a pair of pliers and transfer them to a tray lined with kitchen paper. Then let them cool before taking out the cylinder; to do this it will be sufficient to lightly crush it, the two metal sheets will tend to re-enter. Then make a slight movement in the opposite direction of the cone closing direction and gently pull out. At this point the shells of the cannoli are ready, keep them aside until they cool completely and in the meantime prepare the filling. Sift the ricotta into a bowl, pour the sugar and knead the mixture with a spatula. Then add the chocolate drops and stir again. Transfer to a sac-à poche and use it to stuff the cannoli. If you like it, garnish with chopped pistachios, candied orange peels or cherries and sprinkle with icing sugar, before serving your cannoli.





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