Cannoli with ricotta
Instructions
Make a flour and fountain in the Middle put lard, 2 egg yolks and mix with alcohol and wine to obtain a consistent enough dough.
Let it sit awhile the dough covered with a towel (30 minutes).
Then pull a sheet thickness of 2-3 mm and cut the dough into circles with a diameter of 10 cm.
Wrap each dough circle into the appropriate tube (a cane, were found today by Tin).
Ensure solder the 2 flaps of dough, then FRY the cannoli in plenty of suet.
When they are golden, drain on absorbent paper.
Allow to cool and then remove the cannoli from blowpipes.
For the filling: mix the ricotta with the sugar and pass the whole screen why should appear as a cream.
Add the candied fruit and chocolate and mix well.
Fill the cannoli, equalize the 2 ends with the wet blade of a knife and garnish with toasted almonds very finely chopped.
Finally sprinkle with icing sugar.
Ingredients and dosing for 4 persons
- 500 G = = 00 Flour
- 2 egg yolks
- 25 g of alcohol
- 20 g of suet
- Wine
- Abundant of lard for frying
- For the filling:
- Ricotta
- Sugar
- Chopped candied
- Chopped chocolate
- Icing sugar