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Cannoli with ricotta cream - Cannola di ricotta PDF Print E-mail

Cannoli - Author S. Leggio

Ingredients: 800 gr (32 oz) flour; 150 gr (6 oz) lard; vegetable oil; 4 eggs; 1 dl (3 fl oz) marsala or white wine; 75 gr (3 oz) sugar; a pinch of salt; a pinch of vanilla; ricotta cream; icing sugar; candied orange; for ricotta cream: 300 gr (12 oz) ricotta cheese; 150 gr (6 oz) sugar; a pinch of vanilla; a tbsp plain chocolate drops.

Make the ricotta cream: Mix well with a fork in a bowl, ricotta, sugar and vanilla, adding a few sips of milk if the ricotta is a bit dry. Leave to rest for about 12 hours. Sieve at least twice so as to make the cream smoother. Add the chocolate drops and mix one more time.

Make the cannoli: Mix the flour with lard, egg white, sugar, and Marsala. Derived from mixing, working with a rolling pin, a thin sheet. Cut out oval shapes about 10 cm (4 inches), giving them the classic form of cannolo using the torch cans. After fried cannoli, once they have cooled, fill with ricotta cream. Sprinkle with icing sugar. Garnish the sides of cannoli entering the candied orange.

 

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