Who does not love the desserts, especially the Sicilian cannoli? I think in a few ... I personally love them because I love the 'main ingredient and that is the ricotta. Like in every way, in salt and sweet ... I especially like the sheep's so creamy and rich in flavor and in fact is one of the ingredients you'll often find in my sweet ... The real Sicilian cannoli, however, I have the luck to eat them often because my brother in law, often traveling in Sicily, I just bought them fresh leads me and I eat them until the end ...
E 'for this one day last year I decided to do it for the first time and I must say I have had a hit! Yesterday, I duplicated the 'experience because I found a supermarket near my house that has a truly exceptional Roman sheep's milk ricotta, and then, what better recipe to try?
CANNOLI SICILIANI
Ingredienti per i cannoli o cocce:
150 g di farina
1 albume
un cucchiaio di zucchero
un cucchiaino di cacao amaro
un bicchierino di marsala secco
un cucchiaio d' olio
un pizzico di sale
olio per friggere
Ingredienti per la farcia:
250 g di ricotta di pecora
100 g di zucchero a velo vanigliato
3 cucchiai di gocce di cioccolato fondente
acqua di fiori d'arancio (io ho preferito non mettere nessun aroma)
scorzette di arancia candite
Procedimento:
Per First I prepared the stuffing so that the ricotta and sugar to blend well, so I sifted through and put the ricotta in a bowl with the icing sugar sifted more and then mount it with the whisk until a creamy consistency and compact. Then I added the chocolate chips mixing well and put in the fridge. In planetary
I put the flour, sugar, salt, cocoa, the 'egg el' oil mixed with the hook and I k, or leaf, to form a nice firm ball that I covered with plastic wrap and put in the fridge to rest for half an 'hour. If you do not have the planet can easily do the 'dough by hand. After the rest period, I taken over the compound and made of thin sheets from which I made of squares of about 10x10 cm and wrapped in special molds for cannoli previously anointed with oil, pressing the seam a bit wet with 'egg whites so they will not open during cooking, and fried in 'hot oil. Once well drained and cold, I marched them gently from the molds.
At this point I took the cheese from the refrigerator, the 'I put it in a pastry bag and stuffed cannoli. I have decorated the edges with the candied orange peel and dusted with powdered sugar.
Important stuff the cannoli just before eating, otherwise the skin softens and loses its crispness cannolo ... But do not worry if you do not be able to eat them all at once because, despite the next day will be a bit 'all soft' interior, will be equally good!
0 comments:
Post a Comment