Cannoli siciliani | ❤︎ Dat Good Shit ❤︎
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Cooking tools:
- Standing mixer
- Cannoli tube
- Piping bag
- Cookie cutter
- Rolling pin
- Fine-mesh sieve
- Deep fryer
- Pastry brush
- Cooling rack
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Stove
- Pot
- Slotted spoon
- Paper towel
- Zip-top bag
- Kitchen shears
- Serving platter
Ingredients
- 150g 1 cup all purpose or "OO" flour
- A pinch of salt
- 1 Tb granulated sugar
- 1 tsp powdered cocao or coffee or cinnamon (optional)
- 15g 1 Tb lard (or softened butter)
- 1 egg (separated)
- 1 tsp 1 tsp white wine vinegar
- Dry Marsala or white wine (q.b.)
- Vegetable oil for frying
- 500g 1 lb ricotta, preferably made from sheep's milk (well drained)
- 100-150g 3-1/2 to 5 oz confectioner's sugar (to taste)
- 1 tsp rose or orange flower water (or milk)
- Mini-chocolate chips or candied fruit (optional)
- Pistachios or hazelnuts, shelled and roughly ground
- Bittersweet mini-chocolate chips
- Candied cherries (or other candied fruits)
- Confectioner's sugar
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