One of the disadvantages of living in Tuscany is that we don't often encounter cannoli -- they're a Sicilian thing and really are worth a journey south to enjoy (during which one could work in other things as well, say a stop at the beaches of Taormina...). Many thanks to CEILW1 (that's her screen name), who very kindly posted this recipe on the Forum.
Prep Time: 60 minutes
Cook Time: 15 minutes
Ingredients:
- Cannoli shells (makes 24):
- 3 1/3 cups (400 g) sifted flour + 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 3/4 cup (200 ml) Italian red wine
- 1 egg slightly beaten
- Cannoli Filling:
- 3 pounds (1.3 k) ricotta
- 1 3/4 cups (175 g) sifted confectioners sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons chopped citron ( if you like it)
- 1/4 cup semi-sweet chocolate bits
Preparation:
Begin by making the shells:
Sift flour, sugar and cinnamon together on to a bread board or table top. Make a well in the center of dry ingredients and pour wine into it. Knead dough until smooth and stiff,about15 mins. If dough feels wet and sticky add more flour,if too dry, add more wine. Cover dough and let stand for 2 hours in cool place.roll out very thin and cut into 5 inch (12 cm) circles and wrap around metal forms (5 inches long by 1 inch in diameter). Fold dough around form loosley so that 1/4 of form sticks out on the ends. Seal dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper towels to cool.
Next, make the filling:
Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes. Add cinnamon, citron, and chocloate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells.
My grandmother used a broom handle as her form, cut to size.
Hints:
Sift flour, sugar and cinnamon together on to a bread board or table top. Make a well in the center of dry ingredients and pour wine into it. Knead dough until smooth and stiff,about15 mins. If dough feels wet and sticky add more flour,if too dry, add more wine. Cover dough and let stand for 2 hours in cool place.roll out very thin and cut into 5 inch (12 cm) circles and wrap around metal forms (5 inches long by 1 inch in diameter). Fold dough around form loosley so that 1/4 of form sticks out on the ends. Seal dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper towels to cool.
Next, make the filling:
Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes. Add cinnamon, citron, and chocloate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells.
My grandmother used a broom handle as her form, cut to size.
Hints:
- The dough must be very stiff and well kneaded, and must be rolled to paper thinness. If not it will not blister.
- The fat should be at least 4 inches deep, and at 390 degrees F (195 C).
- To remeove the cannolo shells from the form, hold the cannolo in the center, gently, and push it off the form with a butter knife or the back of a spoon.
- Fill shells using pastry bag or a butteknife, filling from both ends first, then dip into chopped nuts and sprinkle tops with confectioners sugar.
