Cannoli alla siciliana (3)
Instructions
Melt the sugar over the fire with a glass of water and when it will begin to spin, remove from heat and add the cheese, you have already passed, stirring quickly with a whisk.
When this cream cheese is smooth join the cedar and the cocozzata you have chopped.
Divide in half and then incorporated into a mid-30 g of soluble cocoa while the other put the chocolate, which is shredded into small pieces.
Keep therefore the two creams with ricotta in the fridge because they consolidate.
When the dough has rested a few hours allargatela with rolling pin, with a bit of flour, until it has become rather thin almost like puff of noodles.
Then cut with a round cutters with a diameter of 8 cm.
, try to give an oval shape to these circles and always coil them around bamboo cannoli which act as moulds, settling them with whipped egg whites.
Fry the cannoli wraps in hot oil or lard and oil soak off with while they are still hot.
Wait to cool completely and then fill one side with white and cream to chocolate.
Ingredients and dosing for 8 persons
- For the dough:
- 300 g of flour
- Walnut 1 of suet
- 1 egg
- 1 pinch of salt
- 1 pinch of sugar
- 1/2 cup of red wine
- Sketch 1 of wine vinegar
- Cinnamon powder
- For the filling:
- 100 g of ricotta
- 300 g of sugar
- 100 g of cedar and cocozzata
- 50 G = = Chocolate