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Sicilian cannoles are prepared by fried cannoli in a pan with a ricotta mixture mixed with sugar and candied fruit or even with chocolate. Here are the passages of Sicilian cannoli.

Ingredients

150 g Flour

500 g Sheep's ricotta

1 tablespoon Marsala

1 tablespoonChocolate

270g Sugar

20g Butter

1 / 2l Oil

1 Tablespoon ice and sugar

100g Chocolate drops

Preparation

Step 1

Pour the flour on the work surface and combine egg, Marsala and butter softened. Mix the compound and then let it rest in the refrigerator for 2 hours.

Step 2

Put the ricotta in the sieve, add the sugar and mix the mixture, then add the chocolate to drops.

Step 3

He spent 2 hours pulling the pasta out of the fridge and spread it with a rolling pin in a thin sheet and cut it into squares. Wrap the squares on the cannula shapes by pressing the joints correctly.

Step 4

In a large frying pan fry the oil and fry the dough with the shapes until it turns golden. Remove the shapes from the frying pan and place on the absorbent paper.

Step 5

Remove the cannoli from the shapes, let them cool and fill them with ricotta cream.

Step 6

Serve the cold cannols with a good dusting of ice and sugar.

TIPS

If you prepare the cannoli very early in time to serve them in the table lined the inside of the cannolo with the melted chocolate, then let it solidify, in this way the layer of chocolate will make the insulator between the dough and the dough filling thus keeping the pasta Crisp. Change the decoration of the cannons you will prepare, in order to offer your guests a rich choice.

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