Sicilian cannoli
12 Ingredients for Cannoli:
For the "Discharge" (the cabinet)
800 grams of flour
75 grams of sugar
A pinch of salt
150 grams of lard
4 eggs
1 dl. Marsala
Rods with a diameter of about 2 cm. and about 12 cm long. spouts or tin (not welded)
Oil for frying
For the ricotta cream
1 pound of fresh ricotta
600 grams of sugar
A pinch of cinnamon powder (The content of a vanilla bean)
150 grams of dark chocolate drops
Candied cherries (2 for cannoli)
We prepare the "body"
Mix flour with remaining ingredients in order to obtain a paste rather hard. Form a ball, wrap in plastic wrap and allow to rest for about an hour.
Roll out the dough into thin sheet and cut into disks of 10 cm. in diameter, wrap in greased barrels of oil and soak in plenty of boiling oil (2:00 to 3:00 each). As soon as the pasta is a nice golden brown and drain on paper towels to cool place.
Prepare the cream cheese
If the ricotta is very humid, as it should be, let it drain in order to eliminate most of the serum. Mix well the ricotta with the sugar. Let stand for one hour and then sift it. At this point, add the cinnamon and dark chocolate.
We pack the cannoli
Fill in the bark with cream and helping pave the outer edges with a knife, place a candied cherry on the ends, put in a tray and sprinkle with powdered sugar and then in refrigerator
12 Ingredients for Cannoli:
For the "Discharge" (the cabinet)
800 grams of flour
75 grams of sugar
A pinch of salt
150 grams of lard
4 eggs
1 dl. Marsala
Rods with a diameter of about 2 cm. and about 12 cm long. spouts or tin (not welded)
Oil for frying
For the ricotta cream
1 pound of fresh ricotta
600 grams of sugar
A pinch of cinnamon powder (The content of a vanilla bean)
150 grams of dark chocolate drops
Candied cherries (2 for cannoli)
We prepare the "body"
Mix flour with remaining ingredients in order to obtain a paste rather hard. Form a ball, wrap in plastic wrap and allow to rest for about an hour.
Roll out the dough into thin sheet and cut into disks of 10 cm. in diameter, wrap in greased barrels of oil and soak in plenty of boiling oil (2:00 to 3:00 each). As soon as the pasta is a nice golden brown and drain on paper towels to cool place.
Prepare the cream cheese
If the ricotta is very humid, as it should be, let it drain in order to eliminate most of the serum. Mix well the ricotta with the sugar. Let stand for one hour and then sift it. At this point, add the cinnamon and dark chocolate.
We pack the cannoli
Fill in the bark with cream and helping pave the outer edges with a knife, place a candied cherry on the ends, put in a tray and sprinkle with powdered sugar and then in refrigerator
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