Dolce o salato, ma gluten free: Il Cannolo siciliano

The Sicilian cannolo was originally a sweet treat prepared for Carnival, later becoming a popular dessert for all occasions. In any case, its origins have always been hotly debated. Opinions differ, with some even attributing its invention to the ancient Romans or the Saracens. Michele Del Bono's dictionary (Dizionario Siciliano-Italiano-Latino, Palermo 1715) states: "Cannola: curly-curly-curly hair (a very delicate pastry worked in the shape of a tube, filled with edible white. A tube of flour, very sweet and edible from milk)." It's clear how the Sicilian lemma corresponds to the Italian definition, and therefore to the Latin one. So, essentially, everyone claims to have invented the cannolo, but it seems that the only real and convincing claim is that it originated in Sicily, specifically from a town in the province of Palermo, Piana degli Albanesi. The name, given by its shape, is linked to the river reeds that, until a few decades ago, were used to roll the wafer during its preparation. Today, as you've probably guessed, we'll be talking about the sweet cannoli, revisited with a gluten-free twist. The ingredients needed to make this recipe are readily available, as they aren't seasonal, and are: Il Carrettino "Fry Mix" gluten-free flours (my mix is ​​designed to withstand frying temperatures, making it suitable for all desserts requiring this type of cooking), chopped Bronte pistachios, eggs, lard, white wine, Marsala wine, sunflower oil, sugar, bitter cocoa, sheep's milk ricotta, dark chocolate chips, candied oranges, and powdered sugar. This recipe is a versatile dessert, suitable for bars, ice cream parlors, and restaurants, and is a favorite with children and adults alike. It's a vegetarian dish and strictly gluten-free. Tools needed: 1 stand mixer, 1 spiral hook, 1 piping bag, 1 skimmer, 1 frying pan, 1 brush, 1 rolling pin, 1 plate, 1 cooking thermometer, 1 paper towel, 1 frying tongs, 1 10x10 pastry cutter with rounded corners, 5 or more cannoli molds (optional) Ingredients (for 10 cannoli): 200g gluten-free Fry Mix flour, 20g lard, 70g white wine, 2 eggs, 30g water, 10g sugar, 1L sunflower oil, 1 tablespoon Marsala wine, 1 teaspoon dark cocoa powder For the filling: 1kg sheep's milk ricotta, 100g vanilla-flavored powdered sugar, 50g dark chocolate chips For the decoration: 50g powdered sugar, 50g oranges candied fruit, 50 g chopped Bronte pistachios Preparation: Pour the sunflower oil into the pan and place it on the stove to heat. Meanwhile, combine all the cannoli ingredients in a stand mixer. Once the dough is ready, roll it out on a floured surface and continue kneading with a rolling pin until the dough is about 3 mm thick. Then, using a pastry cutter, cut out 10 square shapes. Take the cannoli molds and place them diagonally on the dough squares you just cut with the pastry cutter. Join the two corners together and, using a brush dipped in egg, brush until they stick together. Meanwhile, the oil will have reached 170°C (check with a cooking thermometer). Now, place the cannoli, with the molds still in place, in the pan and fry. Let the batter cool for a few minutes until golden brown, then remove from the oil with a slotted spoon and let it drain and cool on paper towels. Meanwhile, combine all the ingredients for the filling—ricotta, vanilla sugar, and chocolate chips—well, then pipe everything into a piping bag. Then, take the cannoli and gently remove them from the molds. Fill them with the piping bag. Coat one side with chopped pistachios and the other with candied orange. Arrange them on a plate and dust with vanilla-flavored powdered sugar. To read the related article, visit http://www.italiaatavola.net To visit the entire IaT website, click here: https://linktr.ee/italiaatavola