Cannoli alla siciliana 02

19291 CANNOLI ALLA SICILIANA 18 CANNOLI INGREDIENTS 250 g of fresh ricotta cheese, 200 g flour, 150 g of icing sugar, candied Citron and orange 50 g, 30 g of chocolate in tablet, 15 g lard, little coffee powder, sugar, dry white wine, 1 egg white, Acqua di fior d? orange or vanilla liqueur, peeled pistachios, peanut oil for frying, almond oil, salt.

PROCESS Takes 6 bamboo cane torches or long 13 cm Tin.

2 cm diameter, to make cannoli.

Prepare pastry shell called??: put on the Peel Board 150 g of flour, a teaspoon of cocoa and coffee, a little salt, a tablespoon of sugar, stir, take the fountain, add the lard and worked for a few minutes, add the wine needed to obtain a paste of right consistency.

Make a ball and let rest in a cool place for an hour.

Dadolini cut the candied orange and Citron.

Prepare the filling for cannoli: passed through a sieve the ricotta and add the icing sugar, one tablespoon of water of flower of orange or liqueur, candied fruit and chopped chocolate, stirring constantly.

Keep the mixture in a cool place.

Roll out the dough with the rolling pin, take a browse 2/3 mm high, with a round pasta cutter with a diameter of 8 cm, derived from the browse rimpastando every 18 discs, flies the scraps of dough.

Stretch your fingers hard giving the oval shape, brush the tube with almond oil, wrap each barrel in the dough with egg white, sealing it for cooking will not open.

Using the tip of a small knife, lift up slightly on both sides, the rim of the dough to make a flared shape.

Put on the heat a pan fried, with two gallons of peanut oil, and when hot dip two at a time the cannoli, removing them as they become golden brown.

After a few minutes, remove the tube from the cannoli, anointing them again and again, always coil them other disks of dough.

Continue so until having all fried cannoli.

Only a few minutes before serving, the dough should be cool, stuff them with ricotta mixture, spolverizzateli to end with Pistachio flakes.

Place in a dish and serve.