I say at once that these are my first cannoli (I know, It is unforgivable) and that when I prepared didn't know if they would be adequate and if I would have published. After having tasted them and of course finished, I decided to give you the recipe, that I loved. The base of the rind is to Maurizio Santin, with cocoa and Marsala: out comes a dark wafer, aromatica, rich, some’ different from the lighter that is often found in pastry shops Messina, Catania and Palermo. I added a symbolic tablespoon of lard and very little white vinegar, that promotes the formation of bubbles in the crust. The Interior is classic but, as you may know, within the cannoli you may find many things depending on the part of Sicily where you are: candied fruits, chocolate, Orange Zest, cinnamon, Pistachio. I decided to fill them with what I prefer: simply ricotta, dark chocolate and a hint of cinnamon. I decorated with pistachios, inevitable. I don't know if you understood that I don't love the candied fruit… I have to say that everything in this dish depends on the quality of cheese, which should be strictly of sheep: Unfortunately the Sicilian cannoli without the Sicilian ricotta will never be the same.
Ingredients for 10-12 cannoli:
- 150 grams of flour 00
- 30 grams of caster sugar
- 15 grams of cocoa powder
- 15 grams of ground coffee
- Marsala as required
- a teaspoon of lard
- a small teaspoon of white wine vinegar
- peanut oil for frying as required
for the filling
- 600 grams of ricotta cheese well drained from serum
- 200 grams of powdered sugar
- 100 grams of dark chocolate drops
- a pinch of cinnamon
- mixed candied fruit as required (Optional)
- pistachios or chocolate or candied oranges for garnish
- lard just enough to grease the tubes where enveloping the cannoli
Make a fountain on the work surface with flour and sugar, then add the cocoa and coffee Center, lard, a small teaspoon of white wine vinegar and finally much Marsala as necessary to obtain a homogeneous mixture, smooth and without lumps, some’ as the egg pasta dough. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Once the dough has rested, and it will therefore be elastic, spread it on lightly floured work surface to a thickness of 2 mm. Then cut out some squares of about 10 cm to the side and wrap it around the metal pipes and greasy lard. Moisten the edges where they connect and press OK.
Waffle FRY in boiling oil (If you have a meat thermometer the right time is when the oil has reached 175 degrees). Put the waffles to cool on a wire rack.
For the filling, Having twice the ricotta through a sieve and then knead with the sugar until it becomes completely smooth and creamy. Combine the cinnamon, the chocolate chips, Candied peel if you like. Pour the filling into a piping bag and fill the cannoli. Decorate the cannoli with anything you like: chopped pistachios, chocolate or candied fruit.