CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
- Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
- Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
- Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
- Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g
SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI
Sicilian Cannoli are the most famous dessert of the Sicilian tradition. They are a greedy pleasure, which combines the crunchiness of the cannolo with the creaminess of the ricotta. Ricotta cream is made with sheep's milk ricotta because it is less watery and sloppy and is almost always enriched with pieces of chocolate and the finished cannoli are often garnished with chopped pistachios, chocolate flakes or candied fruit.
Provided by Silvana Nava
Categories dessert
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place the flour in a large bowl.
- Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
- Add the butter, one egg, and Marsala wine.
- Knead the ingredients with your hands and make a loaf.
- Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
- Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
- Wrap them around the cannoli tubes and close them.
- Fry the cannoli for one or two minutes in plenty of peanut oil.
- Place the ricotta in a bowl and add the sugar.
- Add the chocolate drops, mix well and store in the fridge.
- Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
- Decorate them with chopped pistachios and candied fruit then serve.
Nutrition Facts : ServingSize 100 g, Calories 254 cal
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TRADITIONAL SICILIAN CANNOLI
Make and share this Traditional Sicilian Cannoli recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 4h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- SHELLS: In a mixing bowl, combine flour, sugar, and salt.
- Add butter and marsala.
- Knead dough on lightly floured surface until well mixed.
- Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
- Roll out dough very thin.
- Cut dough into rounds using a 4 inch cookie cutter.
- Roll each round again until very thin.
- Roll each round around a cannoli tube, tightly, and seal with egg white.
- Fry in hot oil, turning, until golden.
- Drain on paper towels and let cool.
- Gently twist cannoli tube to remove shell.
- Cool COMPLETELY.
- FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
- Keep covered in the refrigerator until your shells are cooled and ready to fill.
- Fill pastry bag with filling.
- Use a plain or open star tip.
- Insert tip to center of shell and fill to one end and then repeat this step on the other end.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1
SICILIAN CANNOLI WITH BITTERSWEET CHOCOLATE FILLING
No, I don't have an old Sicilian grandmother, but one of my best friends did, and this is her recipe. You will need 12 to 15 cannoli forms, metal tubes about 5 inches long, available at specialty cooking stores. Or do what I did some thirty years ago: buy 3/4-inch wooden dowels and have them cut into 5-inch lengths. If you use the wooden forms, season by frying them in the oil for a few minutes before using them.
Yield makes 12 to 15 cannoli
Number Of Ingredients 18
Steps:
- Sift the flour, sugar, salt, and cinnamon together and place in the bowl of an electric mixer fitted with the paddle attachment. At a low speed, mix in the shortening, egg, marsala, and vinegar until just blended-do not overmix. The dough should be moist but not too wet (if it is too wet, mix in a bit more flour).
- Divide the dough into two equal portions, wrap in plastic, and chill in the refrigerator about 20 minutes. Take the dough portions out one at a time and roll out on a lightly floured surface until very thin. Cut into ovals approximately 3 inches by 4 1/2 inches. (I usually make a template out of cardboard or even parchment paper, but I have also done it freehand.) Place a cannoli form lengthwise on each oval and wrap the dough around the form, overlapping the long edges and pressing to seal. You may want to brush the seam with a little beaten egg white to ensure that it does not come unstuck.
- Pour 1 1/2 inches of vegetable oil into a skillet or pan deep and wide enough to hold 4 cannoli at once. Heat the oil to 350°F. Place the shells in the oil and fry, turning once, until deep golden brown, about 4 minutes. The shells should blister a little bit. Remove them from the oil, drain on paper towels, and when just cool enough to handle, remove them from the forms. Cool completely on wire racks before filling.
- Using a rubber spatula, combine the ricotta, chocolate, brown sugar, cinnamon, vanilla, and candied orange peel in a medium bowl. Cover and refrigerate for at least 1/2 hour. Scrape the mixture into a pastry bag with a 1/2-inch plain tip and pipe into the cooled cannoli shells. Dip the ends in chopped pistachios. Serve immediately or refrigerate until ready to serve.
CANNOLO SICILIANO
Provided by Food Network
Time 12h25m
Yield 50
Number Of Ingredients 15
Steps:
- For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.
- Preheat the deep fryer filled with soybean oil to 375 degrees F.
- Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.
- For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.
- Fill each cannoli with the ricotta cream with a pastry bag or spoon.
CANNOLI SICILIANI: SICILIAN CANNOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
- To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.
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- Place flour in a large bowl. Make a well in the centre and add the egg, oil, sugar, red wine and milk. Stir the ingredients in the centre and gradually incorporate the flour in order to form a dough. Using your hands, knead until a dough is formed.
- In a bowl, whisk together the ricotta, powdered sugar and cinnamon until smooth. Use a pastry bag or a plastic freezer bag with the tip cut off to pipe the ricotta filling inside the shells. If desired, dip the ends in chocolate chips or pistachios. Sprinkle with powdered sugar and serve.
SICILIAN CANNOLI WITH CUSTARD CREAM - FOOD TO LOVE
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- Tip the flour onto a clean bench. Make a hole in the centre of the flour and add the egg, Marsala, sugar and vegetable oil. Beat the egg, wine, sugar and oil mixture with a fork and slowly incorporate with the flour until a dough forms. Knead the dough for about 10 minutes. Cover the dough in plastic wrap and set aside for 20 minutes at room temperature.
- Feed the dough through the thickest setting of a pasta machine. Fold one end halfway up and then fold the other end over the top. Feed through the pasta machine then repeat the folding and feeding twice more.
- Turn pasta machine to a thinner setting and feed the dough through again. Narrow the setting and repeat until you get to the thinnest setting.
- Place the pasta on a floured bench and, working quickly, cut out 12cm circles until all the dough is used up. Gather up the dough scraps and feed through a thicker setting on the pasta machine, and then through the thinnest so you can cut out more circles.
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- In a food processor add all the dry ingredients, pulse a few times to mix. Add the shortening and pulse for a minute. Add the Marsala wine and eggs. Pulse for a minute until a dough form.
- In a mesh colander over a bowl add the ricotta and let it drain in the fridge for 24 hours. This is a must otherwise the cream will be runny.
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- Arancine (or arancini) It wouldn’t feel right to begin this list with anything other than perhaps Sicily’s most iconic food – arancine (or arancini in Catania – the spelling is a huge point of contention between the two cities!).
- Pasta alla Norma. Created originally in Catania, pasta alla norma is one of the simplest yet most delicious Sicilian dishes and very very popular. Best made with a tubular pasta such as penne or rigatoni, pasta alla norma is made by frying thinly sliced eggplant in extra virgin olive oil before tossing them into a fresh tomato sauce (with hints of garlic and chilli), and sprinkling a generous smattering of ricotta salata cheese on top (saltier and with a firmer texture than classic ricotta).
- Caponata. One of the most quintessential Sicilian dishes, caponata is an eggplant-based stew comprised of chopped eggplants and seasoned with sweet balsamic vinegar, capers, pine nuts and raisins, creating a delicate flavour that has to be tasted to be believed.
- Pane con la Milza (or Pane ca Meusa in Sicilian) Not for the faint-hearted (or the weak of stomach!) pane con la milza is a classic Sicilian street food that you will find in Palermo.
- Granita. Although granita can now be found all over Italy, the birthplace of this refreshing summer dessert is actually Sicily! Granita is simply shaved ice with sugar and fruit flavouring, and it is essentially a sorbet, but with a slightly coarser texture, perfect for a light refreshment on a hot summer’s day – my favourite is the lemon version.
- Pasta con le Sarde. Another Palermo classic (although this dish can be found all over the island), pasta con de sarde is a pasta dish traditionally made with bucatini pasta and comprised of finely chopped sardines and anchovies, olive oil and onions and seasoned with wild fennel, saffron, raisons, pine nuts and salt, with a sprinkling of bread crumbs to finish.
- Cannoli. We’re back to the sweet treats for number 7, and cannoli are perhaps the most quintessential Sicilian dessert. Cannoli (cannolo is the singular form of the word) are crispy tube-shaped shells made of fried pastry dough which are then filled with creamy ricotta and sprinkled with a variety of toppings.
- Horse meat. Very popular in Catania, horse meat is a lean meat, high in iron, that sits somewhere between beef and venison. Although in Britain, eating horse meat is considered taboo, Sicilian cuisine is full of it and it is considered a delicacy in Catania, where pretty much every restaurant in Catania offers horse meat on the menu.
- Parmigiana. One of the most classic Sicilian foods, and something you absolutely have to try when sampling some typical Sicilian food is the parmigiana (often wrongly called ‘parmigiana alla melanzana,’ which implies that the dish originates from Parma and not Sicily).
- Cipollata. If you go to any Sicilian food market, you will likely see billowing smoke emanating from grills, where middle-aged Sicilian men grill cipollata, or spring onions wrapped with thinly sliced streaky bacon – yum!
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5/5 (1)Category DessertCuisine Italian, Old School Sicilian, SicilianCalories 374 per serving
- Always start with draining ricotta. If it is very soft and fresh it may take a couple of days to drain all the extra whey. To get the perfect texture, put the ricotta in the fridge two nights before the day you want to make Cannolis.
- Combine flour, sugar, lard, cocoa, marsala, salt, vinegar, water and vanilla in a bowl or in a food processor. Pulse or work until it gets together.
- Every shell had a different weight; some were 26 gr., others 31 gr.I used around 50g of filling for each cannoli. You should fill cannolis maximum 15 minutes before eating; otherwise, you’ll get a mushy cannolo, because the shell will absorb all the liquid from the ricotta. Some pastry shops brush the inside of shells with melted dark chocolate melted so it gets “waterproof” but I don’t like. I don't like it but it's something they do.
- Before serving, decorate with candied orange on top and half candied cherry on the two sides of cannolo. If you like, cover one side with crushed pistachio. Dust with powdered sugar.
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