With the Sicilian pistachio cannoli complete the triptych of the best cannoli ever: those traditional with ricotta cream, the Messina cannoli with chocolate and these, with a soft cream of ricotta and pistachio. See how greedy and simple they are to prepare in the VIDEO RECIPE STEP BY STEP. But, since I am good and that some of you have asked me how to make cannoli without ricotta, I also leave you the alternative of pistachio custard to stuff cannoli. Is, for those of you who are particularly creative, here is my personal variation of Sicilian cannolo: a dish dessert unstructured but simple to make.
Pistachio cannoli: ricotta base or custard base?
I remind you that the Sicilian cannoli, symbol together with the Cassata of the island's pastry shop, they are also included among the Pat, the traditional food products of Sicily Region. Born simple, with ricotta and candied fruit, but from this simplicity many variations have arisen: the most common are those with chocolate and pistachio. Now, in both cases, I prepare this type of Sicilian cannoli by adding the ricotta chocolate cream. Or, I add pistachio cream.
I suggest using a neutral pistachio paste good quality and add sugar to the cream. Though, you can also use a sweet pistachio cream. In this case, check two things: the cream must be sweet enough and the pistachio taste must be quite intense. In fact, the neutral pistachio paste, being made of 100% pistachio, has a much more intense flavor. Just use much less than the spreadable cream.
In the rind, I used a bit’ of bitter cocoa, to make it darker and get a contrast with the cream. You can also not use cocoa if you prefer a golden rind. At this point, I leave you to the recipe and take a look at all my recipes of SICILIAN SWEET. Have a good day!
250 grams of flour 00
60 ml white wine
a teaspoon of vinegar
40 g lard
a pinch of salt
a teaspoon of cocoa powder satin
35 grams of sugar
40 grams of egg yolks (2 large egg yolks)
peanut oil or lard for frying, to taste
lard to grease the steel rods, to taste
little egg white to seal the rind of the cannoli
FOR THE RICOTTA FILLING:
500 grams of ricotta cheese
120 grams of neutral pistachio paste
150 grams of extra fine icing or granulated sugar
pistachios for decorating, to taste
FOR THE FILLING BASED ON CUSTARD:
500 ml whole milk
100 grams of sugar
a pinch of salt
4 egg yolks (80 grams)
50 grams of cornstarch
120-130 grams of neutral pistachio paste
As you can see from the VIDEO RECIPE STEP BY STEP, Sicilian cannoli with pistachio are very simple to prepare.
For the rind of cannoli: pour the flour and cocoa powder sifted together on the work surface, sugar, Salt, the yolks and lard. Mix with your fingertips until the mixture is blasted mixture composed of crumbs. Add the vinegar and white wine and continue to knead until you get a smooth dough, compact, homogeneous. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour.
For the cream based on ricotta and pistachio: work the ricotta with sugar until it is reduced to cream. You can use a spatula or a hand whisk. If it is too dry and you find lumps, you will have to sift through a sieve to get the right consistency: silky and velvety. Add the neutral pistachio paste and stir until it is perfectly incorporated into the ricotta. The result will be a cream with a dull green color, tending to Brown. I remind you that natural pistachio NEVER gives rise to creams or intense green products. Put the ricotta and pistachio cream in a pastry bag and store in the refrigerator.
For the cream based on custard and pistachio: mix the egg yolks with the sugar in a bowl, beating until you get a whitish cream, add the cornstarch and salt. Finally, add the neutral pistachio paste and stir until creamy. Heat the milk and pour it flush over the mixture by beating with a whisk. Cook the cream over low heat, stirring constantly until the mixture thickens and comes to a slight boil. I also add a little chopped pistachio. Cover with plastic wrap for food in contact and allow to cool. Then store in the refrigerator.
Forming of cannoli: after rest in the refrigerator, roll out the dough with a rolling pin to a thickness of 2 millimeters at most. Grease the lard steel rods. Place the barrel on the pastry and, with a wheel, draw an oval of about 10-12 centimeters in diameter. Brush a little' of egg white and overlap the flaps on the barrel so that the cannoli in cooking do not open. Fry the cannoli in peanut seed oil at 165-170 degrees (use the kitchen thermometer) and, after a few seconds, turn them over and remove them from the oil. When the peels of the cannoli have cooled, remove the peels by making a slight twist. Be careful because excessive pressure could break them.
Fill the Sicilian cannoli with ricotta and pistachio cream and garnish the cannoli with chopped pistachio. Sprinkle with icing sugar and serve immediately. It is important that Sicilian cannoli are 'made and eaten' because the moisture of the ricotta or cream immediately softens the rind. Bon appétit!
MATCHING. Warmth and freshness, softness and elegance. We suggest combining a Moscato Passito di Noto Doc, produced by Feudo Luparello. A dessert wine perfect for pairing with pistachio cannoli, that encloses the spirit of the warm Sicily of the South East.