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Sicilian cannoli

20/09/2018
by Adriana Sicilè
Sicilian cannoli

Ingredients: x4 

250g flour
1 teaspoon bitter cocoa
30g lard
1 tbsp marsala
1 egg white
500g sheep's cottage cheese
150g caster sugar
1/2 sachet of vanillin
50g dark chocolate flakes 50g diced pumpkin (optional) icing sugar
Salt
seed oil

Preparation:

1 Knead the flour with the lard, 1 tablespoon of sugar, cocoa, Marsala and a salt intake, adding the necessary water, until you get a consistent paste.

2 Wrap it in cling film and place in the fridge for half an hour. After this time, roll out the dough in a not too thin pastry and make oval shapes; then wrap them around the appropriate aluminum cannelli, overlapping the sides and sealing them with beaten egg white.

3 Fry the zest in plenty of hot oil; drain them and place them on kitchen paper to lose the oil, taking off the cannelli only when they are completely cold.

4 Mix the sifted ricotta with the sugar, a pinch of vanillin and a pinch of salt; then, incorporate the chocolate and, if you like, the pumpkin.

5 A few minutes before serving, fill the zest with the prapoven cream and solve the cannoli with the icing sugar.

Lunch time: 1 hour
Cooking time: 5 minutes

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