In breve
The dish in short
- A very firm dough of flour, a little lard, sugar and cocoa, vinegar or Marsala and white wine, rested 30 minutes and rolled thin.
- Ovals about 15 cm by 12 cm, wrapped loosely along their length round tubes about 3 cm across, the overlap sealed with egg white.
- Fried in plenty of olive oil with a third of lard until deep brown; the tubes come out only when the shells are cold.
- Ricotta and sugar pressed through a fine sieve into a soft cream, with small pieces of dark chocolate stirred in.
- Filled only when served, or the shells soften; the ends finished with candied orange, candied pumpkin or pistachio, and icing sugar.
Il video, Palermo, Sicilia
Cannoli siciliani
The video: Sicilian fried pastry tubes filled with sweetened ricotta and dark chocolate
Sicily's fried pastry tubes: a firm dough of flour, lard, a little sugar and cocoa, vinegar or Marsala and white wine, wrapped round tubes and fried deep brown, then filled just before serving with ricotta sieved with sugar and dark chocolate, the ends finished with candied orange or pistachio. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 12
- Hands-on
- 1 h 37 min
- Cooking
- 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
