Dolci
Cannoli Siciliani
The crown jewel of Sicilian pastry. Crispy fried shells filled with sweetened sheep ricotta, candied orange, and dark chocolate chips.
1h 15m
Serves 8
Difficile
Ingredients
- 250g00 flour
- 500gsheep milk ricotta
- 150gicing sugar
- 50gcandied orange peel
- 80gdark chocolate chips
- 30mlMarsala wine
- 1egg white for sealing
- Lardfor frying
Method
1
Make dough with flour, sugar, lard, Marsala. Rest 1 hour wrapped in cling film.
2
Roll thin, cut circles, wrap around cannoli tubes, seal edges with egg white.
3
Fry at 190°C until blistered and golden. Cool before removing tubes.
4
Whip ricotta with sifted icing sugar until silky smooth.
5
Pipe filling into shells just before serving. Dip ends in chocolate and candied peel.
