Ingredients for 4 servings:
300 gr flour
400 gr fresh Roman ricotta
25 gr butter
25 gr granulated sugar
150 gr icing sugar
50 gr mixed candied fruit
Some candied orange peel
50 gr dark chocolate (optional)
1 albumen
Little white wine or Marsala
Frying oil
Ready in: about 90 minutes
300 gr flour
400 gr fresh Roman ricotta
25 gr butter
25 gr granulated sugar
150 gr icing sugar
50 gr mixed candied fruit
Some candied orange peel
50 gr dark chocolate (optional)
1 albumen
Little white wine or Marsala
Frying oil
Ready in: about 90 minutes
How to prepare the recipe: "Sicilian cannoli":
Knead flour with granulated sugar, chopped butter and as much wine or Marsala as needed to obtain a medium consistency dough; knead to make it smooth and let it rest for at least one hour.
Pass ricotta through a sieve, add icing sugar (keep aside two spoonfuls), chopped mixed candied fruit and, if you like, chopped chocolate.
Roll out the dough, cut in squared pieces and wrap around the stainless cannoli tubes; brush the angles with some albumen and overlap them.
Fry cannoli in abundant hot oil, drain well done, slip off the tubes and stuff with the ricotta.
Finally decorate them with candied orange peel and spread with icing sugar.
Preparation: 70 minutes
Cooking: 20 minutes
Difficulty: medium
Chef's advice
The recommended wine is Malvasia delle Lipari (white).
Knead flour with granulated sugar, chopped butter and as much wine or Marsala as needed to obtain a medium consistency dough; knead to make it smooth and let it rest for at least one hour.
Pass ricotta through a sieve, add icing sugar (keep aside two spoonfuls), chopped mixed candied fruit and, if you like, chopped chocolate.
Roll out the dough, cut in squared pieces and wrap around the stainless cannoli tubes; brush the angles with some albumen and overlap them.
Fry cannoli in abundant hot oil, drain well done, slip off the tubes and stuff with the ricotta.
Finally decorate them with candied orange peel and spread with icing sugar.
Preparation: 70 minutes
Cooking: 20 minutes
Difficulty: medium
Chef's advice
The recommended wine is Malvasia delle Lipari (white).
In the picture, Sicilian cannoli
Chocolate truffles with dried fruit
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
Soft Zelten
(Desserts)
Pour 200 gr of flour in a bowl, crumble the yeast with your hands and add to the flour with 100 ml of warm milk in order ...
(Desserts)
Pour 200 gr of flour in a bowl, crumble the yeast with your hands and add to the flour with 100 ml of warm milk in order ...
Chocolate diplomatic
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
Cullurielli
(Desserts)
Boil, skin and mash the potatoes. Knead them with the brewer’s yeast diluted into half glass of warm water. Add the flou ...
(Desserts)
Boil, skin and mash the potatoes. Knead them with the brewer’s yeast diluted into half glass of warm water. Add the flou ...
Cocoa, citrum and figs cake together with a white chocolate cream
(Desserts)
Using electric whisk beat 120 gr of soften butter with the sugar until you get a white mixture. Add the eggs, one at a t ...
(Desserts)
Using electric whisk beat 120 gr of soften butter with the sugar until you get a white mixture. Add the eggs, one at a t ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
