{"id":1506,"date":"2022-08-09T10:36:22","date_gmt":"2022-08-09T08:36:22","guid":{"rendered":"https:\/\/sicilianstories.eu\/?page_id=1506"},"modified":"2023-03-13T14:36:20","modified_gmt":"2023-03-13T13:36:20","slug":"cannolo-ricotta","status":"publish","type":"page","link":"https:\/\/sicilianstories.eu\/en\/cannolo-ricotta\/","title":{"rendered":"Cannolo Ricotta"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n
\n
<\/div>\n\n\n\n

Cannolo with ricotta cheese<\/p>\n\n\n

The essence of Sicily encapsulated in a single dessert...unmistakable scents and textures bite after bite. Sicilian ricotta cannolo is a pride of this beautiful Island, enchanting with its typical bubbles and shimmering ricotta cream.<\/p>\n\n\n\n

Made in Sicily<\/h4>\n<\/div>\n\n\n\n
<\/div>\n<\/div><\/div>\n\n\n\n
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\"\"<\/figure>\n\n\n\n

Recipe<\/strong><\/h1>\n\n\n\n
<\/i><\/td>TIME<\/td>105 Minutes<\/td><\/tr>
<\/i><\/td>DIFFICULTY<\/td><\/i> <\/i> <\/i><\/td><\/tr>
<\/i><\/td>DOSES<\/td>30 Pieces<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Ingredients<\/strong><\/h1>\n\n\n
\n
    \n
  • 00 flour<\/strong> 250 g<\/li>\n\n\n\n
  • Struth<\/strong> 30 g<\/li>\n\n\n\n
  • Salt<\/strong> 1 cucchiaino<\/li>\n\n\n\n
  • White wine vinegar<\/strong> 10 g<\/li>\n\n\n\n
  • Sheep ricotta cheese <\/strong>1 kg<\/li>\n\n\n\n
  • Candied orange<\/strong> q.b.<\/li>\n\n\n\n
  • Pistachio grain<\/strong> q.b.<\/li>\n<\/ul><\/div>\n\n\n\n
      \n
    • Sugar<\/strong> 130 g<\/li>\n\n\n\n
    • Bitter cocoa powder<\/strong> 5 g<\/li>\n\n\n\n
    • Eggs<\/strong> 20 g<\/li>\n\n\n\n
    • Marsala<\/strong> 60 g<\/li>\n\n\n\n
    • Dark chocolate chips<\/strong> 80 g<\/li>\n\n\n\n
    • Seed oil<\/strong> 1 l<\/li>\n\n\n\n
    • Powdered sugar<\/strong> q.b.<\/li>\n<\/ul><\/div>\n<\/div>\n\n\n
      <\/div>\n<\/div>\n\n\n\n
      \n
      <\/div>\n\n\n\n

      Preparation<\/p>\n\n\n

      <\/i> To prepare the Sicilian cannoli, start with the wafer. In a bowl, pour the flour, sifted cocoa, sugar, salt and cold lard. Take the egg, beat it lightly and use 20 g of it to put in the bowl with the other ingredients, keeping the rest aside to brush on the cannoli later.<\/p>\n\n\n\n

      <\/i> Add the marsala and vinegar, then start kneading with your hands. Transfer the dough onto the work surface and knead it for about ten minutes until it becomes smooth. Cover with cling film and let it rest in the fridge for about an hour. Take it out of the fridge and leave it at room temperature for 30 minutes.<\/p>\n\n\n\n

      <\/i> Divide the dough in half and lightly flour both sides. Mash well with your hands and then place the piece between the rollers of the pasta machine. Fold the sheet several times, gradually decreasing the thickness, until the desired thickness is reached. Divide the sheet in half, trim the edges and use a pastry cutter with a smooth blade to cut out 10\u00d710 cm squares. Take a square of dough and place it on your hand, spread it slightly and gently with your thumbs.<\/p>\n\n\n\n

      <\/i> In the middle, place a steel cylinder and roll one flap of dough over the cylinder, brush the other flap with egg and join it with the other flap. Form the first cannoli and continue like this with the whole dough. Heat the oil to a temperature of 180\u00b0 and fry the cannoli one at a time, placing them on a skimmer and keeping them submerged for a few moments. Drain, transfer to a tray lined with kitchen paper and leave to cool completely.<\/p>\n\n\n\n

      <\/i> Meanwhile, prepare the filling by sifting the ricotta cheese into a bowl. Add the icing sugar, vanilla and grated lemon zest and mix well. Using a piping bag, fill the cannoli from the base to the top. Finally, sprinkle the ends of the cannoli with chopped pistachios or chocolate chips and serve.<\/p>\n<\/div>\n\n\n\n

      <\/div>\n<\/div><\/div>\n\n\n\n
      \"\"<\/figure>","protected":false},"excerpt":{"rendered":"

      L’essenza della Sicilia racchiusa in un unico dolce… profumi e consistenze inconfondibili morso dopo morso. I cannolo siciliano alla ricotta \u00e8 un vanto di questa splendida Isola, incanta con le sue tipiche bolle e la luccicante crema di ricotta. Made in Sicily Ricetta TEMPO 105 Minuti DIFFICOLTA’ DOSI 30 Pezzi Ingredienti Per preparare i cannoli siciliani, […]<\/p>\n","protected":false},"author":154574258,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_editorskit_title_hidden":true,"_editorskit_reading_time":1,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","_crdt_document":"","editor_plus_copied_stylings":"{}","jetpack_post_was_ever_published":false,"footnotes":""},"categories":[688637361],"tags":[],"class_list":["post-1506","page","type-page","status-publish","hentry","category-pagine-sito"],"featured_image_src":null,"yoast_head":"\nLa ricetta del cannolo alla ricotta - Sicilian Stories<\/title>\n<meta name=\"description\" content=\"La ricetta del cannolo alla ricotta: rustico tradizionale siciliano preparato con scorza di pasta fritta, ricotta di pecora e arancia candita.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sicilianstories.eu\/en\/cannolo-ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La ricetta del cannolo alla ricotta - 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