The Cannolo is a typical Sicilian specialty that is now exported throughout the world. 
Every place has a slightly different recipe for the preparation of this traditional dessert, which still remains exquisite in every case, then vediamone together one of the many variations. 

 

History: Legend has it that the cannolo takes its name from the vulgar word "cane", that "tap" in Siciliano. And it is so, even as dimostratoci from various documents that prove beyond doubt that the link between the sweet and taps from which to joke it was out of cream cheese instead of water, actually exists. And a cake with a story so far can only enter the legend, and get down to us so that we can prove what we tried our ancestors hundreds of years ago, tasting this delicacy. 

Ingredients for 12-15 cannoli: 

300 grams of white flour; 

30 grams of butter; 

30 grams of sugar semolina; 

30 grams of pistachio; 

400 grams of ricotta; 

200 grams of icing sugar; 

100 grams of orange, cedar, of candied pumpkin; 

50 grams of dark chocolate; 

1 egg; 

 

marsala dry, dry wine, lard oil for frying; 

 

cinnamon powder, salt. 




PROCEDURE: 

Mix the flour with the egg yolk and gradually add sugar, melted butter, a little salt, wine or dry marsala, necessary to make the dough soft and smooth. 
After you cover the dough and let it stand for two hours in a container. 

Meanwhile the dough rests past the ricotta and then the sieve with a wooden ladle of Work, adding the icing sugar to make it creamy. 
Then add the candied fruit in small pieces affected, the bulk crushed pistachio, chocolate fondant pieces and stir it all again. 

Back then the dough after the rest period, spianatela fairly thin with a rolling pin and cut into squares of about ten centimeters high. Spennellate translate these squares with the beaten egg and then wrap tool in the form of tubes or metal molds of the same shape. 
Put in a pan of adding some piece of lard and fry the dough for good. 

As soon as they become golden and crisp toglieteli and then disponeteli above the absorbent paper so as to the particular way in excess oil, then let them cool and then remove them from metal molds and 
filled with ricotta that you have previously prepared. 

As spargeteli final touch of icing sugar and cinnamon powder. Et voila, your Sicilian cannoli are ready to be served on the table, making the happiness of all! 


The doses are sufficient for 12-15 cannoli. In lieu of flowers of orange you can use drops of vanilla essence. Sift the flour on spianatoia; get to the center to Fiocchetti lard, salt, sugar, vinegar, cocoa and coffee. Mix both adding white wine or marsala to obtain a dough rather hard, worked until the dough is smooth and elastic, Make a ball, wrap in a piece of paper and let stand for 30 minutes at the least cold of the refrigerator. After this time, resume and stendetela pasta with the rolling pin, forming a puff of 2 or 3 mm thick. Then cut so many discs with a diameter of about 8-10, reshuffle cuttings and obtaining other records. Extended hands discs of dough getting the oval. Grease little oil with the torches (cylinders of bamboo canes or long metal about 12 cm diameter and 3) and avvolgetevi the oval of dough, seal with a little egg white. Raising the torches for the two ends, immergeteli abundant in hot oil and make them fryers, pastry toglieteli when they assumed he will have a nice dark golden color and drain on absorbent paper. Continue this way until the oval of dough. When the cannoli will be lukewarm, gently sfilateli by torches, which can be used later (using torches tin, just make ends a little easier to pull the cannoli). Prepare the filling: Past ricotta in a very fine sieve, add a few drops of water of orange flowers, sugar and work the dough very long with a spatula or, better yet, with a sbattitrice electricity. Incorporate all'impasto all other ingredients, stir well to mix and place in refrigerator for 30 minutes. Using a pocket for sweets, filled with cannoli cream prepared just before serving; put powder icing sugar.