These sweets are famous as they are tasty, creamy and incredibly inviting, with difficulty you can refuse it if offered; give it a try for yourself, you will make everybody happy!!
1 Medium Egg
1oz White Wine Vinegar
1oz Marsala Wine
1oz Powdered Sugar
0.17oz Unsweetened Cocoa Powder
0.1oz Powdered Cinnamon
0.03oz Blue Mountain Coffee Powder
1.6lb Sheep Ricotta Cheese
Peanut Seed Oil ( for frying – or Lard according to tradition )
Candied Cherries ( for garnishing )
2.6oz Candied Citron and Orange
For the Shell:
Put the ricotta cheese in a strainer to drain and keep it in the fridge for a while.
In a bowl mix flour, Sugar, Cinnamon, Blue Mountain Coffee, Salt and Cocoa Powder and sift everything.
Add the lard, the egg, the Vinegar and Marsala Wine. The resulting dough MUST be soft and firm, therefore you may not need to use all the liquids. It should be a bit harder than bread dought.
Knead the dough well, a lightly floured worktop will be fine, until you reach the right consistency. Wrap it in cling film and let it rest in the fridge for at least 1 hour.
For the Filling:
Put the well-drained ricotta cheese in a bowl. Mix it and add the sugar.
( Mix just enough to blend the ingredients )
Cover the bowl containing the mixed Ricotta with cling film and put in the fridge for half an hour.
In order to obtain a smooth cream place a very fine sieve over a bowl, add the ricotta and sugar mixture and press down with a small spatula.
Add the Candied Citron and Orange chips. Mix everything and cover the bowl with cling film and keep in the fridge.
Now take the dough for the cannoli shells out of the fridge and roll it out to a sheet about 0.07in thick.
Use a round cookie cutter ( or a large glass ) about 0.3in in diameter and cut out a circle ( or simply cut a square/diamond shape ). Stretch it into an oval and take one of the tubes for the shells. Brush it with egg white to stick the ends together.
Heat the oil at 350F.
Fry no more than two shells at a time to avoid to cool down the oil.
Once the shell is ready let it cool and gently remove the extra oil with some paper if needed, and remove the metal tube.
Fill the shell using a pastry bag.
Garnish with a half candied cherry, or with candied orange zest.
Sprinkle with powdered sugar
– If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.
– Fill the cannoli only at the moment of serving to have them crispy.
– You can store the Cannoli ( or shells and cream separated ) for 36 hours in the fridge inside a sealed glass container ( do not use a plastic container ).