My Sicilian cannoli.
The Sicilian cannolo, an excellence of Sicilian cuisine, an Italian excellence.
Before moving to Piedmont I didn’t know this specialty; although I was closer to Sicily, living in the middle of the Serre in Calabria I had not yet had the pleasure of discovering it.
Our neighbors, who were originally from Sicily, gifted us this delicacy, which I later learned to make myself after helping prepare the reeds used to wrap the shells.
U Re di la Tavula.
Scoccia croccanti, fatta pi ‘ncantari,
cu la ricotta ca parri di mari.
Zuccuru e canditi nichi nichi
fannu felici li ranni e i nicauretti
si nun t’allordi lu mussu e li dita
nun t’hai gudutu lu megghiu d’a vita
Now I sit here writing, while part of that past does not return, and it remains indelible with all its nuances.
I wanted to write this recipe today as a tribute to those who later became part of our family.
Surely they would have appreciated them, and perhaps would have given me a few more tips.
A wafer wrapped around a river reed, fried in plenty of oil and then filled with soft, sieved sheep ricotta, carefully mixed with candied fruit or chocolate chips.
You will find other regional recipes in the suggestions that follow.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: about 25 cannoli
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flour, cocoa, eggs, cinnamon; then sheep ricotta, candied fruit or chocolate…
- 8 cups type 0 flour (approx. all-purpose) (about 1 kg)
- 1/2 cup granulated sugar (about 120 g (4.2 oz))
- 1/2 cup butter (about 120 g (4.2 oz))
- 4 eggs
- 1 tsp white vinegar
- Half tsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
- as needed red wine (You will need about 1 to 1 1/4 cups (250–300 ml). Add until the dough is firm and elastic.)
- as needed sunflower oil (for frying)
- 3 cups sheep ricotta (about 700 g (24.7 oz))
- 2 cups powdered (confectioners') sugar (about 250 g (8.8 oz))
- as needed candied fruit
- as needed dark chocolate (shavings or chips)
Steps
It may seem like hard work, but it will allow you to bring a very tasty dessert to the table
Don’t be discouraged — in truth it’s not difficult; you will be satisfied with the result.
In a large bowl, combine all the ingredients and knead carefully; add the wine last until you obtain a firm but workable dough.
Let your dough rest for one hour sealed in a container to prevent it from drying out.
After the necessary resting time, use a rolling pin or pasta machine to roll out the sheets and cut them into squares of about 7 x 7 cm (about 2 3/4 x 2 3/4 in), which you will wrap around the molds. Once all the shells are formed, fry them in hot oil until they reach a deep golden color. Drain excess oil on paper towels.
Gently remove the inner mold and let the shell cool.
Meanwhile prepare the filling by sifting the ricotta and mixing it with the sugar and candied fruit or chocolate, or both. Follow your preference.
Fill the cannoli just before serving so you don’t risk softening the shell too much — that crisp contrast is part of what makes this specialty so good.
A Few Extra Tips
The shells can be stored for several days if kept in a dry place in a paper bag. The filling should be creamy and silky.
