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Cannoli with ricotta

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Thursday, 30 September 2010 11:26

alt Ricotta cannoli


Dough: 500 g 00 flour, two egg yolks, 25 g alcohol, 20 g. of lard, wine (in place of wine el 'use of alcohol may be aged red wine), lard for frying.


Make the fountain with the flour in the center and put the lard, the yolks and mix with the alcohol and wine until dough is quite substantial. Let the dough rest a bit covered with a cloth (1 / 2 hour). Then draw a thickness of about 2 or 3 mm and cut the dough into circles with a diameter of 10 cm. about. Wrap each dough circle into the appropriate torches (one time were cane, today there are tin). Well look after welding the two edges of dough, then fry the cannoli in plenty of lard. When they are golden, strain them on a paper towel. Allow to cool and then remove the torch from the cannoli.


Ricotta, sugar, candies, chopped chocolate into small pieces.

Method: Mix the ricotta with the sugar and pass the sieve because everything must be like a cream. Add the candied fruit and chocolate and mix well. Fill cannoli, tie the ends with the wet blade of a knife and garnish with finely chopped almonds brustolite. Finally sprinkle with powdered sugar.
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