Tag: Cannoli

Dora’s Sicilian Cannoli recipe, flavor of Sicily – Italian cuisine reinvented by Gordon Ramsay

Prepare i Sicilian cannoli requires a lot of attention, especially in the frying phase. And Dora Maugeri – iconic chef from Rocca delle Tre Contrade in Santa Venerina, Catania – knows this well. Her proverbial cannoli are tiny in size but are rich in flavor and she confides to us: «The pasta is made crunchy by lard and vinegar and must be filled strictly with sheep’s ricotta.

Cannoli, a Sicilian excellence

Well known throughout the world, the Sicilian cannoli is a product of excellence included in thelist of Traditional Agri-food Products (PAT) held by the Ministry of Agricultural and Forestry Policies.

How is a Sicilian cannoli made?

The classic Sicilian cannoli is prepared with a crispy fried cylinder-shaped wafer, filled with sheep’s ricotta. There classic filling is that of sheep’s ricotta enriched with drops of chocolate or candied fruitbut today there are many filling options to choose from, such as custard, whipped cream, pistachio or chocolate cream.

How was the cannoli born?

The Sicilian cannoli certainly has it ancient origins, but there is no certainty regarding the moment of its invention. Its roots are thought to date back to Arab period of medieval Sicilywhen the Arabs introduced grain processing techniques and ingredients such as sugar and spices to the island: the word “cannolo” derives from the Arabic “qanawāt”, which means “small tube” or “cane”, which is exactly the shape of the much loved typical Sicilian dessert.

Tradition has it that cannoli originated during the Carnival celebrations, when fried and stuffed desserts were prepared to celebrate abundance before the fasting period of Lent.

Originally the filling of the Sicilian cannoli was probably already made of sheep’s ricotta, since flocks of sheep were abundant in Sicily.

Dora’s strong dishes

Also try the recipe between sea and mountains, the Marsala and orange sausages, the baked potatoes and vegetables, as well as the arancini with Dora’s ragù.

Sicilian cartocci: cannoli … soft – Italian Cuisine

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

Ingredients FOR CANNOLI

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

Ingredients FOR THE FILLING

250 g ricotta
110 g powdered sugar
80 g candied oranges
40 g chocolate flakes
1 pinch of cinnamon

Ingredients TO COMPLETE

assorted grains (pistachios, hazelnuts, almonds)
powdered sugar

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

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.