Sicilian cannolo
Instructions
Mix and let stand at least one hour.
Spread in a not-too-thin pastry, cut out squares of 10 cm to the side.
Roll on the cannoli, attach corners with egg white, and FRY in abundant oil, piping hot.
For the filling: mix the ricotta and salt with tuna or crab meat or shrimp, finely chopped green olives, then slices the yellow and red peppers, coarsely chopped pistachio nuts, chives, paprika.
Ingredients and dosing for 4 persons
- For the dough:
- 350 g of flour
- 30 g of butter
- To knead:
- White wine
- Abundant of olive oil
- 1 egg whites
- For the filling:
- 300 g of ricotta
- Salt
- Tuna
- Green olives
- == 1 yellow pepper
- 1 red pepper
- Pistachios
- Chives
- Paprika