Ingredient: of Lard

Quality, authenticity, excellence
Sicilian cannoli

Dessert

Sicilian cannoli

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Flour 00
30 g of sugar
30 g of Lard
1 Small egg
50 g of Marsala wine
10 ml of Vinegar
A pinch of salt
Orange peel
2 g of Cinnamon powder
1 Egg yolk
Peanuts oil
800 g of Tipico IT goat ricotta
320 g of Icing sugar
Candied orange peels
Pistachio grains
Dark chocolate chips

PREPARATION

1

Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

2

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

3

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

4

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

5

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

6

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

7

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

8

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

9

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.

Condividi:
Quality, authenticity, excellence
Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

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