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
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