Cannoli from Sicily
Cannoli from Sicily are cone shaped dough shells which are filled with ricotta cheese and garnished with chocolate and pistachio nuts
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Cooking tools:
- Cannoli mold
- Piping bag
- Pastry cutter
- Rolling pin
- Mixing bowl
- Pan
- Stove
- Kitchen towel
- Grater
- Airtight container
- Refrigerator
Ingredients
- 5 oz (150 g) '00' flour or all-purpose flour
- 0.4 oz (10 g) butter
- 1/2 oz (15 g) caster sugar
- 2 fl oz (60 ml) red wine
- 1 egg white (slightly beaten)
- a pinch of salt
- 1 tsp cacao powder
- 2 cups vegetable oil
- 4 oz (125 g) ricotta cheese
- 7 oz (200 g) Greek yoghurt
- 2.1 oz (65 g) icing sugar
- 3 tsp orange liquor (or coconut run with orange zest))
- 2 tbsp pistacho nuts without shell, roughly chopped
- 1 tbsp candied orange (optional)
- 1 tbsp dark chocolate (roughly chopped)
- icing sugar to dust
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