Sicilian Sweets- Dolce
Makes 6 large or 12 small
1 pound ricotta cheese
6 tablespoons of granulated sugar
2 heaping tablespoon Sicilian Jam: red orange marmalade, tangerine OR lemon
1 cup sifted confectioner’s sugar (for dusting)
Spoon ricotta into a cheesecloth or dishcloth. Set in a bowl to drain excess water the refrigerator for at least 24 hours.
Combine ricotta with granulated sugar and beat until very light and creamy (about 5 minutes).
Add marmalade and beat another two minutes.
Fill cannoli no more than 10 minutes before serving, and sprinkle confectionery sugar over top. Filling may be made a day ahead of using, but must be refrigerated.
Enjoy our easy Authentic Sicilian Sweets!
Cannoli Shell Recipe
4 sifted cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup red wine
1 egg yolk, beaten slightly
Resift flour with sugar and cinnamon in a small heap on bread board. Make a well in center and pour wine into it. Stir from center out to mix. Knead dough until smooth and stiff, about 15 minutes. (Kneading and rolling work best on a marble board or a regular board with a stiff cotton cover.) If dough still seems moist and sticky, knead in more flour. It must be quite stiff. If too dry to roll easily, add a few more drops of wine and knead in.
Cover dough with a warm bowl and let stand two hours in a moderately cool place. Roll out the dough as thin as paper. Cut into five-inch rounds and wrap each around a metal cannoli tube. (Cut smaller, about 3", if to be used on the smaller cannoli tubes.) Wrap dough loosely around form so that about .25" of the form protrudes at each end. Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.
Fry two at a time in deep hot fat for one minute, or until browned on both sides. Lift out very carefully with a slotted spoon or tongs. Drain on absorbent paper. When cool, gently remove from the form and fill with the desired filling. Refrigerate after filling. Unfilled shells will keep about 6 weeks, boxed, in a cool dry place. Filled shells should be served 10-15 minutes after making.
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