Il Faeto

Cannoli Siciliani

Ingredients for about 12 cannoli:

500 gr. Ricotta cheese
1/2 tsp Cinnamon
100 gr. Confectioner’s sugar
40 gr. Candied orange peel
30 gr. Bitter chocolate, chopped
Chopped Pistachio nuts

Press the ricotta through a sieve or whirl in a food processor until smooth. Beat in cinnamon, sugar and all the other ingredients. Refrigerate.

Cannoli shells:

1 Cup Flour
1 Tablespoon sugar
a Pinch of salt
20 gr. Lard
8 Tablespoons Marsala or white wine
Vegetable oil for deep frying

Combine all the ingredients in a bowl, except the oil. Knead the dough until smooth. Cut the dough into 4 pieces, make balls and let sit for 30 minutes. Take each ball, dust it with flour, and start rolling it out with a rolling pin on a floured counter top. Cut out circles with a cookie cutter of 10 cm. Save the scraps, re-roll and re-cut. From each ball you must get 3 cannoli shells. Roll each circle out to a slightly thinner and larger oval. Center a cannoli form lengthwise on a disk of dough, roll one end of the dough over the top of the tube, lightly brush the far edge of the dough with water, and gently roll up so the edges overlap. Press lightly to create a good seal so the shell won’t open during the frying. Heat the oil in a pan to about 375 F. Gently lower 3/4 shells into the hot oil. They will puff up and turn golden brown in about 3 minutes. Drain the excess oil and set them on a platter. Cool them briefly before removing the tubes. Scoop the filling into a pastry bag. Pipe the filling into each cannolo. Sprinkle with sugar.