Cannoli siciliani
Cannoli siciliani
Ingredients
- 500 g of 00 flour
- 2 yolks
- 25 g of alcohol
- 20 g of lard
- wine (instead of wine and alcohol you can use very old red wine)
- lard for frying
- ricotta
- sugar
- chopped candied fruit
- chopped chocolate
Instructions
Method
Place the flour on the pastry board, put the lard, the two egg yolks in the center and mix with the alcohol and the wine until you get a fairly consistent dough. Let the dough rest for a while with a napkin for about 1/2 hour. Then pull a sheet of 2 or 3 mm thick. and cut the dough into circles of 10 cm in diameter. about. Wrap each circle of dough in the special torches (once they were made of cane, today they are made of tin). Take care to weld the two strips of pasta well, then fry the cannoli in plenty of lard. When they are golden, drain them on a paper towel. Allow the cannoli to cool and then remove from the torches. Mix the ricotta with the sugar and pass it all through a sieve because it must be like a cream. Add the candied fruit and chocolate and mix well. Fill the cannoli, equalize the two ends with the wet blade of a knife and decorate with finely chopped almonds. Finally sprinkle with icing sugar.
