Ricotta cannoli are a classic Sicilian dessert, typical of the Carnival period. These delicate and crunchy treats are filled with a fresh ricotta cream mixed with sugar and candied fruit, enriched with chocolate pieces. The filling is then inserted into crunchy shells made with flour, egg yolks, alcohol, and lard. Once ready, the cannoli are fried in plenty of lard to achieve a crispy golden color. Ricotta cannoli are an explosion of flavor and texture, a true delight for the palate!
Make a well with the flour and in the center place the lard, the 2 yolks, and knead with the alcohol and wine until you obtain a fairly firm dough
Let the dough rest for a while covered with a towel (about 30 minutes)
Then roll out a sheet of dough 2-3 mm thick and cut the sheet into circles about 10 cm in diameter
Wrap each circle of dough around the appropriate cannoli tubes (they used to be made of cane, today they are made of tin)
Make sure to seal the 2 edges of the dough well, then fry the cannoli in plenty of lard
When they are golden, drain them on absorbent paper
Let them cool and then remove the cannoli from the tubes
For the filling: mix the ricotta with the sugar and pass everything through a sieve because it must be like a cream
Add the candied fruit and chocolate and mix well
Fill the cannoli, smooth the 2 ends with the wet blade of a knife, and decorate with finely chopped toasted almonds
Finally, dust with powdered sugar
Cannoli tubes
Blender
Pastry cutter
Italia, Sicilia
| Energy (kcal) | 328.82 |
| Carbohydrates (g) | 61.62 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 5.81 |
| of which Saturates (g) | 2.14 |
| Protein (g) | 10.46 |
| Fiber (g) | 1.89 |
