SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI
Sicilian Cannoli are the most famous dessert of the Sicilian tradition. They are a greedy pleasure, which combines the crunchiness of the cannolo with the creaminess of the ricotta. Ricotta cream is made with sheep's milk ricotta because it is less watery and sloppy and is almost always enriched with pieces of chocolate and the finished cannoli are often garnished with chopped pistachios, chocolate flakes or candied fruit.
Provided by Silvana Nava
Categories dessert
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place the flour in a large bowl.
- Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
- Add the butter, one egg, and Marsala wine.
- Knead the ingredients with your hands and make a loaf.
- Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
- Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
- Wrap them around the cannoli tubes and close them.
- Fry the cannoli for one or two minutes in plenty of peanut oil.
- Place the ricotta in a bowl and add the sugar.
- Add the chocolate drops, mix well and store in the fridge.
- Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
- Decorate them with chopped pistachios and candied fruit then serve.
Nutrition Facts : ServingSize 100 g, Calories 254 cal
CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
- Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
- Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
- Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
- Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g
TRADITIONAL SICILIAN CANNOLI
Make and share this Traditional Sicilian Cannoli recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 4h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- SHELLS: In a mixing bowl, combine flour, sugar, and salt.
- Add butter and marsala.
- Knead dough on lightly floured surface until well mixed.
- Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
- Roll out dough very thin.
- Cut dough into rounds using a 4 inch cookie cutter.
- Roll each round again until very thin.
- Roll each round around a cannoli tube, tightly, and seal with egg white.
- Fry in hot oil, turning, until golden.
- Drain on paper towels and let cool.
- Gently twist cannoli tube to remove shell.
- Cool COMPLETELY.
- FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
- Keep covered in the refrigerator until your shells are cooled and ready to fill.
- Fill pastry bag with filling.
- Use a plain or open star tip.
- Insert tip to center of shell and fill to one end and then repeat this step on the other end.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1
SICILIAN SWEET AND SOUR PUMPKIN AKA FEGATO AI SETTE CANNOLI
From Joyce Goldstein Served over seasoned rice to which I plan to add Italian Frying Peppers the next time I make it.
Provided by drhousespcatcher
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut pumpkin in half and remove seeds. Place cut side down on baking sheet. Bake about 45 minutes or until tender but not mush. Flesh should be firm enough to cut into 1/2 inch cubes or slices. Sprinkle with the salt and pepper
- Bring 1 cup of stock to boil in saucepan and cook onions in it uncovered until tender over moderate heat. When most of the liquid is evaporated, sprinkle the onions with the sugar and cook until they start to caramelize.
- Add the vinegar and remaining stock and continue to cook until they are a deep golden brown but not burned. Add water if the mix seems dry.
- The onions should end up in a sweet and sour syrup. Toss the cubes with the onion mix and stir to coat. Sprinkle with the mint [or parsley]
- 1 1/4 cups equals one serving. This serves four.
Nutrition Facts : Calories 160.3, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 40.2, Fiber 2.7, Sugar 24.3, Protein 3.1
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