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Sicilian Cannoli
Sicilian Cannoli are an iconic dessert from Sicilian cuisine, widely appreciated not only in Italy but around the world. This sweet treat consists of a crispy shell filled with a creamy ricotta-based filling, an essential Italian cheese. Here is more information about the origin, preparation, and characteristics of Sicilian cannoli:
Origin and History
Cannoli originated in Sicily, a southern Italian island, where this dessert was created during the medieval period. The recipe later became popular across Italy. According to culinary historians, cannoli were invented by the Arabs during their occupation of Sicily but evolved over time. Originally, they were a dessert reserved for Carnival celebrations before becoming a must-have across Sicily and beyond.
The term "cannolo" comes from the word "canna," meaning reed or tube, referring to the cylindrical shape of the dough. The ricotta used for the filling is often sheep's milk ricotta, but today, cow's milk ricotta is sometimes used for a milder flavor.
Details about the preparation
The Sicilian cannoli recipe is relatively simple but requires some technique, especially for frying the dough tubes and filling them with the cream. Here are the key elements of the preparation:
-
Cannoli dough: The dough is made with flour, sugar, salt, melted butter or lard, Marsala (a Sicilian wine that imparts a unique flavor), and egg white to seal the edges. The dough is rolled out very thin, cut into circles, and wrapped around metal (or aluminum) tubes. These tubes are fried until golden and crispy.
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Filling: The filling is primarily made of ricotta (usually sheep's milk ricotta for its unique flavor), mixed with powdered sugar, vanilla, and sometimes ingredients like chocolate chips, chopped pistachios, or candied orange peel for added texture and flavor.
-
Assembly: Once the dough tubes have cooled, they are carefully filled with the ricotta cream using a pastry bag. They are then generously dusted with powdered sugar before serving.
Variations
Sicilian cannoli have several regional variations, although the base recipe remains quite constant. Some people add candied fruits to the filling, while others prefer to incorporate pistachios or chopped almonds for extra crunch. Sometimes a bit of liquor (like Marsala) is also added to the filling to enhance the flavor.
Why this dessert is so special
Cannoli are not only delicious but also a true symbol of Sicilian culture. Their distinctive shape, crunchy exterior, and creamy filling make them a popular dessert in pastry shops and at celebrations and family gatherings in Sicily. Moreover, their lightness and the ability to customize them with different ingredients (like fruits, pistachios, or even sesame seeds) make them perfect for any occasion.
Sicilian Cannoli
Sicilian cannoli are iconic pastries from Italian cuisine, originating from Sicily. These delicious treats consist of a crispy shell filled with a creamy ricotta filling.
Sicilian Cannoli Recipe (12 pieces)
Ingredients
For the cannoli tubes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter (or lard)
- 1/2 cup Marsala (a typical Sicilian wine)
- 1 egg white (to seal the dough)
- Vegetable oil for frying
For the filling:
- 2 cups fresh ricotta
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (or candied orange peel, chopped pistachios, depending on your preference)
- Powdered sugar for dusting
Instructions
1. Preparing the dough:
- In a large bowl, mix the flour, sugar, and salt.
- Add the melted butter (or lard) and Marsala, and mix until you have a smooth, homogeneous dough.
- Divide the dough into two portions and let it rest for about 30 minutes.
2. Rolling and cutting:
- On a lightly floured surface, roll out each portion of dough very thinly (about 1-2 mm thick).
- Using a round cutter or a glass, cut circles of about 10 cm in diameter.
3. Forming the tubes:
- Wrap each dough circle around cannoli tubes (or use a greased aluminum mold).
- Seal the edges with a bit of egg white.
4. Frying:
- Heat vegetable oil in a saucepan to about 180°C.
- Fry the tubes until golden, turning them if needed.
- Drain them on paper towels and let them cool.
5. Preparing the filling:
- In a bowl, mix the ricotta, powdered sugar, and vanilla extract until smooth.
- Gently fold in the chocolate chips or other fillings of your choice.
6. Assembling:
- Using a piping bag or spoon, fill the cooled tubes with the ricotta filling.
- Generously dust with powdered sugar just before serving.
Ready to Enjoy!
Sicilian cannoli are perfect for special occasions or just as a sweet treat. Buon appetito!
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Sicilian Cannoli are an iconic dessert from Sicilian cuisine, widely appreciated not only in Italy but around the world. This sweet treat consists of a crispy shell filled with a creamy ricotta-based filling, an essential Italian cheese. Here is more information about the origin, preparation, and characteristics of Sicilian cannoli:
Origin and History
Cannoli originated in Sicily, a southern Italian island, where this dessert was created during the medieval period. The recipe later became popular across Italy. According to culinary historians, cannoli were invented by the Arabs during their occupation of Sicily but evolved over time. Originally, they were a dessert reserved for Carnival celebrations before becoming a must-have across Sicily and beyond.
The term "cannolo" comes from the word "canna," meaning reed or tube, referring to the cylindrical shape of the dough. The ricotta used for the filling is often sheep's milk ricotta, but today, cow's milk ricotta is sometimes used for a milder flavor.
Details about the preparation
The Sicilian cannoli recipe is relatively simple but requires some technique, especially for frying the dough tubes and filling them with the cream. Here are the key elements of the preparation:
-
Cannoli dough: The dough is made with flour, sugar, salt, melted butter or lard, Marsala (a Sicilian wine that imparts a unique flavor), and egg white to seal the edges. The dough is rolled out very thin, cut into circles, and wrapped around metal (or aluminum) tubes. These tubes are fried until golden and crispy.
-
Filling: The filling is primarily made of ricotta (usually sheep's milk ricotta for its unique flavor), mixed with powdered sugar, vanilla, and sometimes ingredients like chocolate chips, chopped pistachios, or candied orange peel for added texture and flavor.
-
Assembly: Once the dough tubes have cooled, they are carefully filled with the ricotta cream using a pastry bag. They are then generously dusted with powdered sugar before serving.
Variations
Sicilian cannoli have several regional variations, although the base recipe remains quite constant. Some people add candied fruits to the filling, while others prefer to incorporate pistachios or chopped almonds for extra crunch. Sometimes a bit of liquor (like Marsala) is also added to the filling to enhance the flavor.
Why this dessert is so special
Cannoli are not only delicious but also a true symbol of Sicilian culture. Their distinctive shape, crunchy exterior, and creamy filling make them a popular dessert in pastry shops and at celebrations and family gatherings in Sicily. Moreover, their lightness and the ability to customize them with different ingredients (like fruits, pistachios, or even sesame seeds) make them perfect for any occasion.