Finally, Sonia exhibits us the recipe for the well-known Sicilian cannoli, crispy shells full of a tempting ricotta filling… try to make them at residence!
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Today we’ll jump over to Sicily to organize the most effective and well-known desserts of this wonderful island: the cannoli. It’s very onerous to withstand this delicacy manufactured from a crispy shell full of a tempting ricotta cream filling. They’re not troublesome to make at residence, simply pay money for the particular steel tubes. Let’s see collectively what components we’ll want:
For the cannoli shells, we’ll have:
• 2 cups (250 g) of flour
• 2 tbsp (30 g) of white-wine vinegar
• 2 tbsp (30 g) of Marsala wine
• ¼ cup (30 g) of powdered sugar
• 1 tsp of powdered cinnamon
• 1 tsp of salt
• 1 tsp of espresso powder • 1 tbsp (5 g) of unsweetened cocoa powder
• 1 medium egg weighing about 1,eight ouncesout of the shell / ¼ cup (50 g) of lard
with regard to the filling, we’ll have:
• three cups (750 g) of sheep ricotta cheese
• 2/three cup (75 g) of darkish chocolate chips
• 1 ½ cups (300 g) of sugar / candied cherries for garnishing
• peanut seed oil for frying or, based on custom, lard
Let’s go put together the Sicilian cannoli:
First of all, put the ricotta cheese in a strainer to empty and let it keep within the fridge. In a bowl sift the flour, add the salt and sift all the opposite powders; then add the lard, the egg, and the liquids, however needless to say the ensuing dough ought to be mushy and agency, subsequently it’s possible you’ll not want to make use of all of the liquids, it relies upon lots on how a lot moisture is absorbed within the flour you are utilizing.
Now knead, a evenly floured worktop shall be wonderful, till you attain this consistency, as you may see it is a bit bit more durable than bread dough. Now wrap in cling movie… and let it relaxation within the fridge for no less than 1 hour.
Now transfer on to the cream for the filling, so put the properly-drained ricotta cheese in a bowl… combine a bit bit, then add the sugar. Mix simply sufficient to mix the components, then cowl with cling movie and put within the fridge for no less than half an hour.
Place a really wonderful sieve over a bowl, add the ricotta and sugar combination… and press down with a small spatula … on this method you will get a really easy cream, then add the chocolate chips, combine all the pieces, cowl the bowl with cling movie and hold within the fridge.
Now take the dough for the cannoli shells out of the fridge and roll it out to a sheet about 1/10 inch (1-2 mm) thick, like this. At this level, with a spherical cookie cutter about three ½ inches (9 cm) in diameter, lower out a circle… on this method… now stretch it into an oval… take one of many tubes for the shells… brush with egg white to pinch the ends collectively… and right here is the primary shell. Continue this manner with all of the dough, for those who choose you may lower out a diamond form as a substitute of a circle, so take the dough and do the identical… brush with egg white… overlap… and the shell is prepared.
Now transfer on to frying the shells: the oil is at 340°-350°F (170°-180°C), fry two at a time, no extra or the oil will settle down and you will not get the fitting outcome.
Once the shells have utterly cooled, take away the steel tube. Now the shells are able to be crammed: keep in mind to fill them solely in the intervening time of serving, as a result of then they will not be crispy anymore. At this level, take the cream… and fill the shell utilizing a pastry bag. Actually, the true cannoli filling has no chocolate chips, however candied citron and orange. Now garnish with a half candied cherry, or with candied orange zest, and the cannolo is prepared.
Before serving your cannoli, sprinkle generously with powdered sugar and, if it’s good to retailer them, hold within the fridge in a sealed glass container. From Sonia and Giallozafferano, bye and see you subsequent video recipe.