Cannoli Siciliani di ricotta – Sicilian cannoli
Ingredients
Cannoli shells
- 150g of plain flour
- 15g of sugar
- 25g of suet
- 1 tbsp of white vinegar
- 1 pinch of cinnamon
- 1l sunflower oil
Cannoli filling
- 500g of ricotta
- 3 tbsp of icing sugar, sifted
- 40g of dark chocolate , finely chopped
- 1 tbsp of Amaretto, or rum or white marsala
To garnish
- icing sugar
- pistachio nuts, finely ground
Method
1
Begin by making the cannoli shells. In a large bowl, mix together all of the ingredients with a tablespoon of cold water. Knead vigorously until you will have an elastic and smooth dough. Wrap in a cling film, then leave to rest for 1 hour
2
In a large, heavy-based pan or deep-fryer, preheat the sunflower oil to 180°C
3
Roll the dough thinly to about 1/2cm thickness. Cut into rounds with a 8.5cm cutter and wrap around a metal cannoli tube. Fry the shells until light brown, carefully turning them with metal tongs to ensure even cooking. Drain on kitchen paper
4
For the filling, mix all of the ingredients in a bowl until creamy and smooth. Transfer the filling into a piping bag and place in the fridge
5
When ready to serve, pipe the cannoli shells with the cream, then garnish with the pistachios and icing sugar
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Cannoli Siciliani di ricotta – Sicilian cannoli
