Recette des Cannoli (Mamma Italia #6) - 750g

We're back with Silvia, our favorite Italian, for this sixth episode of Mamma Italia. Today, she's preparing the famous Cannoli from Sicily. Cannoli are one of the best-known and most beloved Italian pastries in the world. Their history is very ancient. As early as 70 BC, Cicero, during a trip to Sicily, described a "pipe of soft dough filled with milk cream": this is the ancestor of the cannolo. Recipe for 10 pieces: For the dough: 250g wheat flour (T45) 25g softened unsalted butter (or lard) 25g honey 8.5cl dry rosé wine 1 egg for sealing the shells (or water) 2 liters peanut oil for frying For the filling: 500g ricotta cheese 100g sugar 60g coarsely chopped dark chocolate For the decoration: 20g candied orange peel 20g coarsely chopped pistachios 1 tbsp icing sugar Preparation: Place the ricotta cheese in a fine-mesh sieve with a bowl underneath. Let it drain for at least 1 hour in the refrigerator, or even better, overnight. The dough: Pour the flour onto your work surface. Make a well in the center. Pour the wine into the well. Knead by hand. Add the honey while kneading. Continue kneading, then add the softened butter, cut into pieces. Knead for at least 10 minutes, until you obtain a smooth dough that no longer sticks to your fingers. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes in the refrigerator. The shells: After resting, the dough will be smooth and homogeneous. Begin rolling it out with a rolling pin, fold in the edges, rotate it 45°, and so on, until you obtain a sheet of dough 1.5 mm thick. Using a pastry wheel, cut the dough to the size of the bamboo cylinders, into even strips 10 cm wide, and then into 10 x 10 cm squares/diamonds. Place the cannelloni (or uncooked cannelloni if ​​you don't have bamboo) on each diamond-shaped pastry. Brush one edge of the pastry with a little beaten egg. Fold the pastry loosely around the cannelloni. Seal by overlapping the egg-brushed edge over the open edge. A finger's width should fit between the cannelloni and the pastry shell when sealed. Not pressing too tightly around the cannelloni allows the characteristic bulges of the cannelloni shells to develop better and also makes it easier to remove the cannelloni after the shells are cooked. Cooking: Heat the peanut oil in a tall, narrow saucepan. Fry the cannelloni shells in the hot oil one at a time. If the shells brown too quickly, reduce the heat to lower the oil temperature. After a few seconds of frying, the shells will turn over on their own and rise to the surface. Push them down with a slotted spoon in the oil. Fry them for a few minutes, until golden brown. Drain the shells on paper towels and let them cool. Then carefully remove the bamboo tubes and/or cannelloni and let them cool completely before filling. The filling: Pour the well-drained ricotta into a bowl, smooth it with a fork, add the sugar, and mix until you have a smooth and glossy cream. Add the coarsely chopped chocolate and mix. Cover the bowl with plastic wrap and let it rest in the refrigerator until ready to use. Fill the cannoli just before serving to prevent the shells from becoming soggy. Assembly: Using a spatula, fill the cannoli, adding the filling to one end and then the other. Decorate one side of the cannoli with coarsely chopped pistachios and the other side with candied orange peel. Arrange the cannoli on a serving plate. Dust the surface of the cannoli with powdered sugar. Enjoy! All recipes and tips at www.750g.com --------------- SHARE, COMMENT, AND LIKE THE VIDEO!