Sicilian Cartocci. Probably, without seeing the photo, Sicilian who is not feeling only the name does not completely understand what it is. For those Sicilian, Instead, i cartocci, also known as “Kalle” in Syracuse, I have a piece of the heart. This is yet another sweet Sicilian Baroque, obviously fried, like a sculpture and stuffed with ricotta cream, typical of the Carnival period. Each Sicilian province developed, next to traditional salt rotisserie, its own sweet rotisserie where there, other names, sweet like: in Palermo there are the parcels, a Siracusa i makallè, Messina these sweets are not shaped cannoli but python, Fried, stuffed with ricotta and call “change”. The recipe that I present today is a real treat, because the original recipe Corsino Pasticceria Palazzolo Acreide, who will prepare the parcels for over 180 years. The dough is leavened, with lard (irreplaceable), milk, Brewer's yeast, sugar. Once you make the first rising, the dough is twisted on the same rods that are used to make cannoli. After a new rising, the sea you fry in oil seeds Peanut (once used lard, let us not miss anything) and, When cold, It is stuffing it with the cream cheese and sprinkle with granulated sugar, or it is covered with icing sugar. In Sicily, It is a typical sweet breakfast, some’ come i krapfen. But this does not preclude you do snack mid-morning with a arancino and that you eat a nice lunch pasta alla Norma. Then a Sicilian cannolo in mid-afternoon and dinner remain light: Sicilian meatloaf. In short, Life in Sicily is really hard. I'm used, If you prepare the Sicilians cones for Carnival, have a look at all my CARNIVAL RECIPES, and have a good day! Have a good day!
CARTOCCI SICILIANI WITH CHEESE (Sicilian recipe)Print This
- FOR MIXING OF BLASTING:
- 500 grams of flour 00
- 75 grams of sugar
- 75 grams of lard
- 5 grams of dry yeast (or 12 grams of fresh yeast)
- a pinch of salt
- 220 ml whole milk
- peanut oil for frying, just enough
- FOR CREAM CHEESE:
- 500 grams of ricotta cheese
- 200 grams of extra fine granulated sugar
- 80 grams of dark chocolate
- a pinch of salt
The dough for Sicilian cones can be prepared by hand or with the use of the planetary. Because it is a very hard and not sticky dough. Gently heat the milk: to be warm. The work plan, put the flour, the dry yeast (or the fresh crumbled), sugar, salt and lard. Begin to knead, slowly adding the warm milk, to encompass all the liquid to the dry ingredients. You have to work the dough for the Sicilians cones vigorously for at least 10-15 minutes. Work up to obtain a smooth dough, soft and smooth. Grease a bowl with lard. Put the dough into the bowl. Cover with plastic wrap (in contact) and let rise in a warm environment, at a temperature of at least 28 degrees, for at least three hours or until the dough has doubled its volume. You can put the bowl in the oven with the light turned on, and 28 builds.
When the dough is doubled, divide it into portions of about 50 grams. From each portion, obtain cords (as you see in the picture). Take the metal rods that are used to make cannoli, grease the rods with a little’ lard. Roll up the dough portions on the rods, making sure to slightly overlap the edges of the dough (otherwise you could pull in cooking). This way you format the cones. Cover with plastic wrap. Place the cones in the oven to rise (with the light, 26-28 and Builds), until it doubles in volume.
During the rise of the cones, prepare the cream cheese. If the cheese is not quite dry, We have to leave a few hours in the refrigerator, in a colander, so that you lose the excess liquid. Mix the ricotta with a spoon. Pass the ricotta through a sieve twice, up to obtain a cream without lumps. Add the granulated sugar and mix well. Combine the chocolate chips or chopped chocolate. Place the cream cheese and chocolate in the refrigerator.
When the dough has doubled in the cones, you have to fry the parcels. They go fried one or two at a time. Use peanut oil for frying, which it must be made in a broad and deep pan (it's good wok) at a temperature of 165 degrees. The cones will be puffy and golden brown on both sides. Extract the cartocci oil boiling and chill them on absorbent paper. When they are tepid, gently pull it out from the barrels. Fill the inside of the cones with the ricotta cream, using a pastry bag. Sprinkle with icing sugar. If you prefer a sweeter taste, you can pass the Sicilian cones in granulated sugar and then stuff them with cream cheese. And now enjoy your meal!
THE PAIRING: Marsala top Gold, produced by Cantine Pellegrino. For this recipe made with ricotta, the character around Sicily, We suggest you combine a historical wine of this island: Marsala wine. Le Cantine Pellegrino are among the leading exponents of this tradition. This Marsala, obtained from grapes Grillo, Catarratto e Inzolia, refines more than two years in oak barrels and four months in bottle. It is produced with the addition of brandy, aged for at least five years. It smells like honey, Melon and medlar; its taste is soft, sweet, with dried apricot notes. Serve chilled, at a temperature of about 12 degrees.