Cannolo Siciliano
Cannolo Siciliano is the most iconic sweet of the island: a crispy wafer tube filled with the freshest sheep's milk ricotta, decorated with pistachios, candied fruits, or chocolate. Probably born during the Arab domination, it is today the gastronomic symbol of Sicily worldwide.
A cannolo should be eaten only just after being filled: the wafer must remain crispy and the ricotta cold.
Preparation
- 1
Knead the flour with lard, sugar, egg, marsala, cocoa, and vinegar. Work well and let rest for 1 hour in the refrigerator.
- 2
Roll out the dough very thinly (1 mm) and cut into ovals of about 12 cm.
- 3
Wrap the ovals around metal tubes (or bamboo canes) and seal with egg white.
- 4
Fry in oil at 180°C for 2-3 minutes until golden. Drain and slide off the tubes.
- 5
Sieve the freshest ricotta and mix it with powdered sugar. Add the chocolate chips.
- 6
Fill the wafers with the ricotta cream using a piping bag. Fill only at the moment of serving.
- 7
Decorate the ends with chopped Bronte pistachio.
Chef's Tips
The ricotta MUST be from sheep's milk and very fresh, drained overnight. Cannoli should be filled ONLY at the moment of serving: the wafer softens within minutes. The marsala in the dough is essential for its crispiness.