Sicilian cannoli: the original recipe for the sweet symbol of Sicilian pastry – Tale Of Travels

I Sicilian cannolis I am one of cakes symbol of Sicilian pastry, among the best known and appreciated in the world with cassata, marzipan and iris. They are thin wafers of fresh egg pasta, flavored with Marsala, wrapped in special steel cylinders and fried in abundant seed oil (or in lard, as the most rigorous tradition requires). When the wafers are golden brown and have given off the characteristic bubbles during cooking, they are drained and filled with a Ricotta cream enriched with dark chocolate chips then topped with candied fruit, crushed pistachios and other chocolate chips. They were traditionally prepared for the Carnivalbut today it is possible to taste them at any time of the year and on all occasions of conviviality.

Of rather uncertain origin, it would seem that the Sicilian cannoli were made for the first time in a convent of Palermo, born of a joke dreamed up by a nun about her sisters. Like all typical regional recipes, every city, region and even family has it. his version and its preparation secrets: some add cocoa and marsala to the dough, as proposed here, others add cinnamon or even coffee. Chocolate chips or candied fruit, cut into small pieces, can be added to the ricotta cream.

The traditional recipe calls for the use of mutton ricotta, but there are also variations in which the vaccine is used. The important thing is that it is very fresh, possibly homemade and well dried: this is why it is advisable to let it drain in the refrigerator, in a colander, overnight. To have some golden zest and fragrant, roll out the dough very thinly, to facilitate the formation of the typical crunchy bubbles; fill the cannoli just before serving, so that the humidity of the ricotta does not compromise the final result.

To avoid the cannoli cake it opens when baking, it is advisable to use a whole egg (or an egg white) to seal the two edges of the dough, exerting light pressure. Before frying them, let them sit in the open air for a few minutes to dry them. Fry the waffles in peanut oil very hot, at a temperature of 180°C (if possible, use a kitchen thermometer); cook a few pieces at a time, so as not to lower the temperature too much, for 1 minute only, turning them constantly. Drain them and pat them dry on absorbent paper.

Some prefer to bake them in the oven, but if you want to savor the authentic taste, the advice is to dip them in boiling oil and fry until golden brown. Pride of Sicilian cuisine, they contain all the aromas and flavors of this splendid island in a single bite.

Find out how to prepare them by following the step-by-step procedure and tips.

How to prepare Sicilian cannoli

Mix the flour in a bowl 1.

Add sugar 2.

Mix the bitter cocoa powder 3.

Add soft butter 4.

Pour the marsala 5.

Then the white wine vinegar 6.

Finally the lightly beaten egg seven.

First mix roughly with a spoon 8.

Work with your hands to compact the dough and collect all the flour 9.

Transfer the dough to the floured work surface and knead with your hands; if necessary add a little flour ten.

Form a loaf, wrap it in cling film 11 and let stand 30 minutes.

After the resting time, divide the dough in half 12.

Mash with your hands and flour 13.

Pass the dough through the machine at the highest thickness 14. Don’t worry if it tends to tear in the early stages, add the flour and run it through the machine again.

Flour the strip of dough obtained and fold in half 15.

Pass through the pasta machine, reducing the thickness each time 16.

The sheet of fresh pasta for the Sicilian cannoli must be very thin 17.

Cut the edges so as to obtain regular contours 18.

Cut small squares of 10 cm 19.

Place the steel cannoli in the center of the square 19.

Fold one corner inward 20.

Brush the other side with beaten egg yolk 21 and close to form the cannoli.

Fry the cannoli in plenty of peanut oil, turning them over and spooning the hot oil in with a spoon to help create bubbles 22. Drain the cannoli on a sheet of paper towel and let them cool.

Carefully remove the steel cannoli 23.

Sieve the ricotta that you will have left to drain overnight in the refrigerator 24.

Add sugar 25.

Mix well with a spoon 26.

Add the dark chocolate chips and mix again to distribute them evenly 27.

With a smooth tip pouch bag, fill the cannoli first on one side then the other to make sure you fill it evenly in the center 28.

Dip one end of the Sicilian cannolo in the chopped pistachios 29.

At the other end, instead, place two candied orange peels 30.

You can also add a candied cherry 31 and on the other side chocolate chips.

Sprinkle the cannoli with icing sugar 32.

Serve the Sicilian cannoli immediately with a crispy shell and a creamy, delicious filling 33.

storage

We advise you to fill the cannoli a few minutes before serving them otherwise they risk getting soaked. You can keep the Padding for 2 days in the refrigerator, in a special airtight container, ei shells for 3-4 days at room temperature in a food bag or tin can.