Rita Amordicucina’s Sicilian Cannoli.
I grew up with the smell of fried cannoli shells in my grandmother’s pastry shop, and I remember when we prepared them together assembly-line style, we gathered around the marble counter of the workshop. Some stretched them, others removed the excess flour, others brushed them with egg, and others closed them. Far from danger, there was a large copper cauldron where they were fried, and then uncle Nicola would remove the reeds.
The shepherd would come and bring fresh ricotta, and I would dip my fingers into it… it was so good.
Today I bring you that ancient recipe, in a traditional way and with the Thermomix, with some slight modifications to make it easier.

You will also find instructions for the chocolate cream.

Ingredients

For the shells

1 1/2 cups all-purpose flour
2 tbsps sugar
1 egg
2 tbsps lard
1/3 cup red wine (dry)
1 pinch salt
2 lbs vegetable oil (or lard)
3/4 cup sugar
3 cups sheep's ricotta (drained for 12 hours)
1 packet vanillin
1 cup hazelnut crumbs
1/4 cup chocolate chips (optional)
1/4 cup candied fruits (orange but optional)
to taste powdered sugar
1 3/4 cups custard (follow my recipe)
1 cup Nutella®

Tools

What you need

18 Cannoli Forms metal
Rolling Pin or pasta machine
Large Frying Pan
Paper Towels
2 Bowls
sieve
Blender / Mixer Thermomix TM6

Preparation: Rita Amordicucina’s Sicilian Cannoli

Traditional Recipe

Sift the flour onto the work surface, make a well in the center and pour the wine and the egg (which you will reserve a little of for later); the sugar, a pinch of salt.
Work with your hands until all the ingredients are well combined and you have a consistent dough.
Wrap it with plastic wrap and let it rest for half an hour at room temperature.
With the help of a rolling pin, or pasta machine, roll out the dough very thin.
With the help of a pasta cutter, obtain discs with a 4-inch diameter.
Wrap the discs around the metal cannoli forms, brush the joint with beaten egg, and press on the seam to seal it well.
Heat the oil in a non-stick pan. I prefer lard for frying.
Fry the cannoli until golden brown, drain on kitchen paper towels, and let cool completely.
Then remove the cylinders, pushing and slightly turning them, being careful not to break the shell.
Put the ricotta on a sieve and pass it through until you obtain a smooth mixture.
Blend the sugar in the blender cup and pulverize.
Set aside about 3 tablespoons and incorporate the rest into the sieved ricotta, along with the vanillin, and mix.
Fill the cooled cannoli with the ricotta mixture. I recommend filling them shortly before consuming.
Sprinkle with the crumbs; at your pleasure, you can add orange zest or chocolate chips.
Dust with powdered sugar before serving. Here are Rita Amordicucina’s Sicilian Cannoli, prepared in the traditional way.
To make the chocolate cream, first make the custard following my recipe click here
Once it has cooled, heat the Nutella in the microwave or in a bain-marie, then add it to the custard. Place in the fridge for at least 30 minutes before using.
Put the flour, sugar, lard, wine, and salt in the Thermomix bowl, and mix: 30 sec./speed 6. Remove the dough from the bowl and transfer it to the work surface.
Shape the dough into a round, wrap it in plastic wrap, and let it rest for about 30 minutes at room temperature.
Roll out the dough very thin with a rolling pin or pasta machine, and use a pasta cutter to make discs of 4-inch diameter.
Wrap the discs around the metal cannoli forms, brush the joint with beaten egg, and press on the seam to seal it well.
Heat oil in a non-stick pan for frying or better yet lard. Fry the cannoli until golden, drain on paper towels, and let them cool completely.
Then remove the cylinders, pushing and slightly turning them, being careful not to break the cooked shell.
Meanwhile, clean the bowl.
Put the sugar in the bowl and pulverize: 30 sec./speed 10. Gather at the bottom with the spatula. Remove 2-3 tablespoons of powdered sugar from the bowl and set aside.
Add the ricotta and vanillin to the bowl, mix: 1 min./speed 3. Fill the cooled cannoli with the ricotta mixture.
To make the chocolate cream, first make the custard following my recipe click here.
Let the cream cool, and once it is cold, add the Nutella and mix. Let it rest in the fridge for 30 minutes.
Fill them shortly before consuming.
Sprinkle with the crumbs, and, at your pleasure, you can add orange zest or chocolate chips.
Dust with powdered sugar before serving. Here are Rita Amordicucina’s Sicilian Cannoli made with the Thermomix TM6