Ricotta cannoli are a classic Sicilian pastry, typical of the Carnival period. These delicate and crunchy treats are filled with a cream of fresh ricotta mixed with sugar and candied fruit, enriched with pieces of chocolate. 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 crisp golden finish. Ricotta cannoli are an explosion of flavor and texture, a true pleasure for the palate!
Make a well with the flour and put the lard and the 2 egg yolks in the center and knead with the alcohol and the wine until you obtain a fairly firm dough
Let the dough rest for a while covered with a cloth (about 30 minutes)
Roll out a sheet about 2-3 mm thick and cut circles about 10 cm in diameter
Wrap each dough circle around the appropriate cannoli tubes (formerly made of reed, today they are found in tin)
Make sure to seal the two edges of dough well then fry the cannoli in plenty of lard
When they are golden, drain them on absorbent paper
Let cool and then slide the cannoli off the tubes
For the filling: mix the ricotta with the sugar and pass everything through a sieve because it must have a creamy consistency
Add the candied fruit and the chocolate and mix well
Fill the cannoli, trim the two ends with the blade of a knife moistened with water and decorate with very finely chopped roasted almonds
Finally dust with powdered sugar
Cannoli tubes
Blender
Pastry cutter
Italy, 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 |
