Ingredients:
FOR THE SHELLS:
00 FLOUR 250 g
SUGAR 30 g
SOFT BUTTER OR LARD 30 g
EGG 1
MARSALA 50 ml
SUGAR-FREE COCOA POWDER 1 teaspoon
WHITE WINE VINEGAR 1 tablespoon
FOR THE FILLING:
SHEEP RICOTTA 600 g
SUGAR 100 g
DARK CHOCOLATE CHIPS 70 g
FOR GARNISHING
PISTACHIO SEEDS: to taste
CANDIED ORANGE PEEL to taste
CANDIED CHERRY to taste
POWDERED SUGAR to taste
DARK CHOCOLATE CHIPS to taste
How to prepare Sicilian cannoli:
Step 1
Mix the flour in a bowl
2nd step
Add the sugar
Step 3
Add the bitter cocoa powder
Step 4
Add the softened butter
Step 5
Pour the Marsala
Step 6
Then white wine vinegar
Step 7
Finally the lightly beaten egg
Step 8
First mix roughly with a spoon
Step 9
Work with your hands to compact the dough and collect all the flour
Step 10
Transfer the mixture onto a floured work surface and knead with your hands; if necessary add a little more flour
Step 11
Form a loaf, wrap it in cling film and leave it to rest for 30 minutes.
After the resting time, divide the dough into two.
Step 13
Mash with your hands and flour
Step 14
Run the dough through the machine on the thickest setting. Don’t worry if it starts to tear after the first few passes, just add flour and run it through the machine again.
Step 15
Flour the resulting strip of dough and fold it in half
Step 16
Put it in the pasta machine, reducing the thickness each time.
Step 17
The fresh pasta sheet for Sicilian cannoli must be very thin
Step 18
Trim the edges to get smooth outlines
Step 19
Cut 10cm squares
Step 20
Arrange the steel cannoli in the center of the square
Step 21
Fold one corner inwards
Step 22
Brush the other edge with beaten egg yolk and close to form the cannoli.
Step 23
Fry the cannoli in plenty of peanut oil, turning them and spooning the boiling oil to help the bubbles form. Drain the cannoli on absorbent paper and let them cool.
Step 24
Carefully remove the steel cannoli
Step 25
Sift the ricotta that you left to drain overnight in the refrigerator
Step 26
Add sugar
Step 27
Mix thoroughly with the spoon
Step 28
Add the dark chocolate chips and mix again to distribute them evenly.
Step 29
Using a piping bag with a smooth nozzle, fill the cannoli first from one side then the other, making sure to fill the center as well.
Step 30
Dip one end of the Sicilian cannoli in the chopped pistachios
Step 31
At the other end place two candied orange peels
Step 32
You can also add a candied cherry and some chocolate chips on the other side.
Step 33
Sprinkle the cannoli with icing sugar
Step 34
Serve the Sicilian cannoli immediately with their crunchy shell and creamy, delicious filling.
Step 12