Cannoli with Ricotta
Have you tried these fresh, sweet crispy tubes, stuffed with cream or ricotta and often flavored with cocoa, nuts, chocolate or candied fruit. Their origins are from Sicily and therefore their original name is Cannoli Siciliana, but more are known simply as Cannoli. For the first time we tried cannoli with ricotta in Montepulciano, in the romantic setting of Caffè Poliziano And since then we’ve been in love with them.
You will need several metal pipes to make crispy cones. If it seems complicated, you can buy from the Italian shops prepared fried cones in different sizes and just fill them with ricotta and enjoy them. You can add chocolate to the filling, but only with sweetened ricotta and orange peel are great. To finish, you can decorate the edges with chopped pistachios, chocolate pearls, almond slices, dried and candied berries.
Ingredients:
For funnels:
- 2 cups flour
- 2 tbs butter
- 1 tbs Sugar
- Pinch of salt
- 3/4 Cup Marsala wine
- 1 egg white
- Frying oil
Ricotta Filling:
- 3 cups full fat ricotta
- 1/2 Cup powdered sugar
- 1/2 tsp. Vanilla
Optionally add:
- 1/2 Cup mini chocolate chips or pearls, or simply grated chocolate
- 6 tbs. Mix of candied citrus
Preparation:
To make the cones, mix the flour, butter, sugar and salt. Add wine so that a solid dough is formed. Wrap in stretch foil and leave at room temperature for one hour.
Cut the dough in half and roll it out with a thickness of 6 millimeters. Cut into circles and wrap around a metal tube. Seal the edges with a slightly broken white. Heat the butter in a large pot to 200 °c. Drop one or two tubes into the hot oil at once and fry until golden. Prepare the whole dough in this way.
To make the filling, first leave the ricotta in a small bowl in the refrigerator for 30 minutes to remove excess water. Mix the ricata with the other ingredients. Refrigerate for at least 30 minutes. Fill each funnel carefully and sprinkle with more powdered sugar if desired. Decorate the edges with mini chocolate pearls, chopped pistachios and whatever you still have on hand.
