Drain ricotta thoroughly
If ricotta is too moist, it will form a running cream and soften the casings particularly quickly. A night in a sieve is ideal.
Italian Recipe
Cannoli Siciliani
The firm dough is rolled out very thinly, placed around metal tubes and fried at a controlled temperature. The casings are filled just before serving.
Total time
14 hr
Calories
380 kcal
Servings
12 servings
Difficulty
Advanced
Why this recipe works
Sicilian cannoli with ricotta cream
The contrast between the brittle shell and the soft ricotta is the essence of a cannolo. To do this, the ricotta must be drained overnight and the deep-fried casings completely cool. Marsala and a little vinegar help to blister the dough. As soon as cream is in the casing, it begins to soften, so it is only filled just before eating.
Mediterranean Cuisine
Italian Recipes
Cheese
Recipe
Cannoli Siciliani
Cannoli Siciliani are made of thin, flaky and crispy Marsala wrappings and a smooth cream of drained sheep ricotta, sugar and chocolate.
Ingredients
12 servings
Method
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1
Drain ricotta overnight
Place the ricotta in a sieve lined with a cloth, cover and drain in the fridge over a bowl for 8 to 12 hours.
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2
Apply ricotta cream
Mix drained ricotta with 240 g sugar and chill for 60 minutes. Then pass through a fine sieve and fold in the chopped chocolate.
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3
Knead firmer dough
Mix flour, sugar, cocoa, cinnamon and salt. Add lard, then egg, marsala and vinegar and knead for 8 minutes to a smooth dough.
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4
Let the dough rest extensively
Wrap the dough in an airtight bag and leave to rest in the fridge for at least 60 minutes, which will relax it and allow it to roll out thinly later.
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5
Roll out very thin
Roll out the dough in portions to about 1.5 mm using a rolling pin machine or rolling pin. Cut out circles of 10 to 11 cm in diameter.
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6
To close tubes
Roll the circles of dough slightly oval, place them around metal tubes and glue the overlapping tips firmly with a little egg white. Do not bring egg white to the metal.
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7
Deep fry the shells until crispy
Heat the oil to 175 ° C. Fry cannoli in small portions for 2 to 3 minutes until browned and pale. Let cool on a wire rack.
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8
Remove metal moulds
Carefully remove the tubes from the still slightly warm casings. Allow to cool completely and store dry until filling.
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9
Fill just before eating
Put the ricotta cream in a piping bag and fill the cannoli with both ends. Garnish with pistachios, orange and icing sugar and serve immediately.
Kitchen know-how
Tips for Cannoli Siciliani
Cannoli
Prepare the casings and the cream separately, and after a short time, moisture will rest into the deep-fried dough and take away its crunchiness.
Variations
How to adapt this recipe
Leave the chocolate in the cream and dip both ends generously in finely chopped unsalted pistachios.
Add a small piece of candied orange or cherry to the cream per cannolo. Do not add any more sugar to the ricotta.
Nutrition per serving
380kcal
39.0 gCarbohydrates
10.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cannoli Siciliani
For the typical hollow shape, heat-resistant cannoli tubes are needed. Improvised moulds can come loose or deform during deep-frying.
The overlap was not sticky enough or egg white came onto the metal. Just spread the top of the dough thinly and press down well.
Roll out to about 1.5 mm and fry at a constant 175 ° C. If you are using a marsala, you will need to use a special oven.
They will keep for two to three days, fully cooled and airtight dry. Keep ricotta cream separately in the refrigerator.
Yes, it tastes milder and often contains more water. Drain especially thoroughly and determine the amount of sugar only after tasting.
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