Sicilian cannoli
Vincenzo's Plate · ♥ 3.7K likes · 139.7K views · 18 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g plain flour
- 300 g bacon or bread flour
- 60 g sugar
- 60 g vegetable shortening
- 100 ml white wine
- 100 ml marsala
- 50 ml red wine vinegar
- 3 g salt
- 3 g honey
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 2 whole egg yolks
- 500 g fresh ricotta
- 1 tsp cinnamon
- 50 g white sugar
- pistachio
- dark chocolate
Put 600 grams of flour in the bowl with the vegetable shortening, cinnamon, vanilla essence, honey, sugar and salt and work it just to incorporate, without mixing everything.
Combining the dough ingredients
Add the marsala and the wines and the vinegar together - the wet ingredients go in after the fat and sugar rather than the dry-then-wet order.
Mix by hand until the dough can stretch like elastic, and keep mixing. A stand mixer will do it.
- 50 g white wine
If it looks dry, add 50 grams of any liquid, red or white wine, a little at a time.
Work it until nice and smooth, then wrap in clear wrap and rest in the fridge two hours.
Roll the dough out with a big rolling pin to 1.5 millimetres; no flour is needed because the dough carries so many dry ingredients and is not sticky.
Cut discs with the large cannoli cutter or a cookie cutter, pushing straight down, and stack them on each other.
Cutting and wrapping the shells
Lay the tube on top and wrap gently without pressing hard, so the shell comes off easily after frying.
- sunflower oil
Fry very hot, at 180, in sunflower oil - or peanut oil at home if nobody is allergic - keeping pressure on them so they do not float up, and frying them evenly.
Mix the ricotta with the sugar and a little cinnamon until the sugar melts in.
Making the ricotta cream
Load the smooth ricotta into a piping bag and chill it so it is set.
Pipe from one end, turn the cannolo, then go all the way inside from the other end so there is no gap in the middle.
Dip one end in pistachio and the other in dark chocolate.
Pistachio, chocolate and sugar finish