Tag: Cannoli

Sicilian cartocci: cannoli … soft – Italian Cuisine

Sicilian cartocci: cannoli ... soft


A soft and fried pastry stuffed with ricotta and chocolate drops: Sicilian cartocci are a typical dessert of the island that is eaten for breakfast accompanied by the traditional granita

THE Sicilian cartocci or, as they call them in Palermo and surroundings, i macallè, are delicious and soft cannoli di Brioche dough, filled with ricotta cream and chocolate chips. An explosive mix for this dessert that shows off in everyone bars and pastry shops of the island but which can also be prepared at home in a satisfactory way.

They are usually eaten a Breakfast, perhaps accompanied by the Sicilian granita, instead of the classic Brioche with Tuppo and, as tradition dictates, they are strictly fried. Those who want Sicilian cones a little lighter can also bake them.

Sicilian cartocci or macallè: the recipe to make them at home

Ingredients

To prepare approx 10 macallè you will need: 200 g of 00 flour, 200 g of Manitoba flour, 50 g of butter, 50 g of granulated sugar, 180 ml of whole milk, 2 eggs, 3 g of dehydrated brewer's yeast, salt, vanilla extract. For the Ricotta Cream you need to fill them: 500 g of fresh sheep ricotta of excellent quality, 230 g of granulated sugar, 70 g of chocolate chips.

Method

To prepare the dough for Sicilian cones, the first thing to do is to put the flour, sugar, yeast, already beaten eggs and milk in a planetary mixer and mix well until the mixture is homogeneous and without lumps. Only at this time should the slightly melted butter and a pinch of salt be added and the mixture of the Sicilian cones should be mixed further.

Once a homogeneous mixture is obtained, the dough should be left to rise for about 4 hours in the oven that is turned off and with the light on, covered with film.

Once the first leavening has been completed, the dough is transferred to the work surface and well flattened before rolling it on itself as if to form a salami. The dough is then divided into 10 equal portions.

From each loaf it is therefore necessary to obtain a stick about 40 cm long, to be wrapped on an aluminum or wooden torch, taking care to fold the ends under the dough. Each packet is then left to rise for another 40 minutes, always in the oven off.

While the parcels are rising, you can proceed with the preparation of the cream to fill them. After having drained the ricotta well, it is passed through a sieve and then mixed with the sugar and the chocolate drops and left to rest in the fridge while the packets rise.

While the ricotta cream cools, you can proceed with the frying of the Sicilian cones. Optimal cooking should be done with peanut oil at 170 °, dipping the packets maximum two at a time and frying them until they take on the typical reddish color.

After drying the packets with absorbent paper, they are passed in granulated sugar and allowed to cool before filling them with the ricotta cream: they are finally ready to be eaten!

Browse the tutorial to discover other curiosities and tips on Sicilian cartocci

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Ricotta cannoli recipe the traditional recipe – Italian Cuisine

Ricotta cannoli recipe the traditional recipe


  • 250 g flour 00
  • 100 g dry white wine
  • 25 g granulated sugar
  • 25 g butter
  • 1 pinch of salt
  • 1 egg
  • 1 untreated lemon
  • 2 L liters sunflower oil
  • 250 g ricotta
  • 110 g powdered sugar
  • 80 g candied oranges
  • 40 g chocolate flakes
  • 1 pinch of cinnamon
  • assorted grains (pistachios, hazelnuts, almonds)
  • powdered sugar

FOR THE CANNOLI
Knead flour with sugar, salt, egg, soft butter, grated zest of 1 lemon and white wine, added slowly.
Formed a ball with the dough, wrap it in plastic wrap and let it rest in the fridge for about 2 hours.
Roll out the dough to a thickness of 1-2 mm, possibly using the machine to roll the dough. Obtain squares of about 6-8 cm on each side. Place the appropriate cylindrical molds on the diagonal of the squares and wrap the dough by making the two opposite corners adhere to each other.
Fry cannoli in sunflower oil at 160 ° C; drain them on kitchen paper, let them cool, then remove the cannoli from the cylinders.

FOR THE STUFFING
Mix all the ingredients until a homogeneous cream is formed. Transfer it to a pastry bag and stuff the cannoli.

TO COMPLETE
Dip each cannoli in a grain of your choice and sprinkle with icing sugar. Decorate as desired with candied cherries.

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Crispy cannoli with goat's gorgonzola and red onion compote – Italian Cuisine

Crispy cannoli with goat's gorgonzola and red onion compote


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1) Peel the onions and cut them to the veil with a mandolin. Dissolve 10 g of butter in a non-stick pan, add the onions and simmer them gently for 5 minutes. Adjust of salt, wet them with vinegar and wine, join the honey and i sprigs of thyme, tied together in a bunch. Cook them on very low heat, partially covered, for 20 minutes. Remove the thyme and let them cool. Meanwhile, put the gorgonzola in the freezer for 30 minutes.

2) Eliminate the crust al gorgonzola, cut it into slices 1 cm thick and then into sticks about 8 cm long. Transfer them back to the freezer. Melt the remaining butter in a double boiler. Roll out a sheet of phyllo dough on the work surface, brush it with very little butter, cover it with the remaining sheet of dough and cut many rectangles 6-7 cm wide and 10 cm long. Brush them with the beaten egg.

3) Place a cheese stick at the base of a long side of a rectangle, cover it with a teaspoon of compote onions, then start rolling the dough, fold the side edges over the filling and finish rolling in order to seal everything. Repeat until the end of the ingredients aligning the cannoli prepared on a plate, lined with baking paper, and put them in the fridge as they are ready.

4) Bake the cannoli in the oven at 220 ° for 5-6 minutes until the dough turns golden. Let them cool slightly and serve in combination with beer cocktail, with the compote of onions remained in a separate bowl.

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