Gluten-Free Sicilian Cannoli

Name: Gluten-Free Sicilian Cannoli
Prep time: 200 min
Yield: 12
Cuisine: Italia
Ingredients: null For the cannoli; 250 g Gluten-free nutri free flour for pastry; 5 g Unsweetened cocoa powder; 1 teaspoon Cinnamon; 1 teaspoon Vanilla extract; 30 g Lard; 50 g Marsala; 30 g White wine vinegar; 1 unit Eggs; 2 g Salt; 30 g Sugar; null For the filling; 700 g Sheep ricotta; 300 g Sugar; to taste Sprinkles for garnish

@sweetceliacworld

Discover the authentic taste of gluten-free Sicilian Cannoli: sheep ricotta and nutri free flour for a traditional delight. Try them now!

Difficulty: Medium

Cooking time: minCooking: min

Preparation time: 200 minPreparation: 200 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

For the cannoli
Gluten-free nutri free flour for pastry250g
Unsweetened cocoa powder5g
Cinnamon1teaspoon
Vanilla extract1teaspoon
Lard30g
Marsala50g
White wine vinegar30g
Eggs1unit
Salt2g
Sugar30g
For the filling
Sheep ricotta700g
Sugar300g
Sprinkles for garnishto taste

Preparation

STEP 1 OF 7
Cannoli: Make a well to place the sugar, salt, lard, vinegar, marsala, cocoa, cinnamon, vanilla, and finally the egg.
STEP 2 OF 7
Mix and blend the flour as if making a pastry. Let it rest for 3 hours in the refrigerator.
STEP 3 OF 7
First roll out by hand and, once strips are obtained, pass the "pastry" through the pasta machine trying to make as many folds as possible on itself (i.e., fold the dough over itself and roll it out in the opposite direction of the fold).
STEP 4 OF 7
Place on aluminum cannoli molds and fry with very hot oil and high flame.
STEP 5 OF 7
Filling: Work the ricotta at least 3 times through a sieve and put it in the fridge for 1 night (if you don't have time, 3 hours), add the sugar and put it back in the fridge for another 3 hours.
STEP 6 OF 7
ADVICE TO FILL THEM AT THE MOMENT! Tips: -lard can be replaced with butter, obviously the taste would be completely different -lard can be placed in the well either melted or soft out of the fridge
STEP 7 OF 7
-it can be fried traditionally in lard and the flavor would be more pronounced

General Information

Origin

Italia, Sicilia

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 7

Cannoli: Make a well to place the sugar, salt, lard, vinegar, marsala, cocoa, cinnamon, vanilla, and finally the egg.

STEP 2 OF 7

Mix and blend the flour as if making a pastry. Let it rest for 3 hours in the refrigerator.

STEP 3 OF 7

First roll out by hand and, once strips are obtained, pass the "pastry" through the pasta machine trying to make as many folds as possible on itself (i.e., fold the dough over itself and roll it out in the opposite direction of the fold).

STEP 4 OF 7

Place on aluminum cannoli molds and fry with very hot oil and high flame.

STEP 5 OF 7

Filling: Work the ricotta at least 3 times through a sieve and put it in the fridge for 1 night (if you don't have time, 3 hours), add the sugar and put it back in the fridge for another 3 hours.

STEP 6 OF 7

ADVICE TO FILL THEM AT THE MOMENT! Tips: -lard can be replaced with butter, obviously the taste would be completely different -lard can be placed in the well either melted or soft out of the fridge

STEP 7 OF 7

-it can be fried traditionally in lard and the flavor would be more pronounced

Macronutrients (100 gr)

Energy (kcal)	250.56
Carbohydrates (g)	37.87
of which Sugars (g)	26.34
Fat (g)	8.04
of which Saturates (g)	4.5
Protein (g)	7.11
Fiber (g)	0.64
Sale (g)	0.1