Cannoli alla siciliana (2)
Instructions
The doses are sufficient for 12-15 cannoli.
In lieu of orange flower water you can use drops of vanilla essence.
Sift the flour on work surface; put yourself in the Center the lard to ribbons, salt, sugar, vinegar, cocoa and coffee.
Knead, adding as much white wine or marsala until dough is rather hard, work the dough until it is smooth and elastic, make a ball, wrap it in a sheet of wax paper and let it rest for 30 minutes in the refrigerator less cold.
After this time, pick up the dough and roll out with a rolling pin, forming a sheet of 2 or 3 mm thick.
Cut out so many discs with a diameter of about 8-10, rimpastando cutouts and other disks.
Stretch your hands getting dough disks of ovals.
Grease with a little oil the tube (cylinders of bamboo shoots or long metal about 3 diameter 12 cm) and wrap yourself ovals of dough, sealing it with a little egg white.
Lifting the tube for both ends, immerse them in plenty of hot oil and fry them, remove them when the sheet that covers them will have taken on a dark golden brown and drain on paper towels.
Continue so until exhaustion of the dough oval.
When the cannoli will be lukewarm, gently sfilateli by torches, which will be used later (using Tin torches, simply squeeze a little ends to slide more smoothly the cannoli).
Prepare the filling: pass the ricotta in a fine sieve, add a few drops of orange blossom water, sugar and knead the dough very long with a trowel or, better yet, with a shake up.
Stir to mix all the other ingredients, stir well to mix and put it in the refrigerator for 30 minutes.
Using a pocket for pastry, filled with cannoli cream prepared just before serving; then I spolverizzateli icing sugar.
Ingredients and dosing for 6 persons
- For the cannoli:
- 150 g of flour
- 1 teaspoon of powder cafe
- 1 teaspoon of cocoa
- 1 teaspoon of granulated sugar
- 1 pinch of salt
- 1 teaspoon of white wine vinegar
- 15 g of lard
- Almond oil
- Dry white wine (or wine marsala)
- Egg whites
- Olive oil
- For the filling:
- 300 g of roman ricotta fresh
- 100 g of sugar
- Orange flower water
- 30 g of candied pumpkin cut into pieces
- 10 g of candied orange peel into small pieces
- 50 g of chocolate cut into small pieces
- Little of cinnamon crumbled
- Icing sugar