The famous Sicilian cannoli...
|Cooking time 160 minutes||Number of servings 12|
Melt in a water bath oil.
sift the flour, add the yolk / protein to delay /, sugar and melted butter.
adding a little Marsala /approximately 150 ml. / make dough /should get a soft and homogeneous/.
Cover with a kitchen towel, leave to rest in a warm place for 2 hours.
To peel from the orange, cut into thin strips.
boil 5 minutes in water /so leave the bitterness /.
To roadit peel and place in a pan with 2 tablespoons of sugar.
put on fire and bring to a caramel color / 2/3 minutes.
to postpone for decoration.
Grind pistachio, chocolate, mixed peel.
mash the ricotta with the icing sugar.
Add the ground mixture to the cream and stir.
put in the fridge for 30 minutes.
Thinly roll out the dough and cut into squares /10/see 12 /.
each square lubricate the protein.
Wrapped up to the square on top of the tubes for cannoli.
In a frying pan heat sunflower oil with fat.
fry cannoli until Golden brown / 4/5 minutes /.
Allow them to cool down, pull out the tube.
With the help of culinary syringe fill with cannoli cream.
Decorate the cooked orange peel.
sprinkle with powdered sugar and cinnamon.