SICILIAN CANNOLI
Makes 35 Cannoli
300 g (11 oz) plain flour
20 g (¾ oz) caster sugar
20 g (¾ oz) pork lard
1 teaspoon cocoa powder
½ teaspoon ground coffee (alternatively, use a pinch of cinnamon)
a pinch of salt
160 ml (slightly more than ¼ pint) dry white wine
1 egg white (for brushing)
Filling:
700 g (1 ½ lb) Sheep milk ricotta (alternatively, use cow milk ricotta)
275 g (10 oz) icing sugar + some extra for dusting
75 g (3 oz) mixed candied citrus peel
75 g (3 oz) candied cherries
75 g (3 oz) 70% dark chocolate
25 g (1 oz) whole shelled pistachios (alternatively, use ground pistachios)
2 liter groundnut oil for frying (alternatively use vegetable oil)
Note: traditionally the cannoli shells were fried in pork lard, but nowadays it is more convenient (and less messy) to use common frying oils like groundnut or vegetable oil. The only recommendation I have, if using groundnut oil, is to check that nobody is allergic to it.
Italyum
Photo Sabrina Merli
