Cannoli Alla Ricotta

The traditional Sicilan dish, Cannoli Alla Ricotta, is crisp fried pastry and creamy ricotta, absolutely mouthwatering. This recipe is featured on the menu at our Cookery School in Sicily, the venue for which is located on a peaceful private estate, with views of both the sea and almond groves. If you have any queries regarding our Cookery Course in Sicily, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

The following is enough for 10 people:

Ingredients - Pastry for the Cannoli
- 300g Flour
- 30g Sugar
- 25g Lard
- 1 Glass of Dry Marsala
- 1 pinch of Salt
- 1 Egg
- Oil (to fry)

Ingredients - For the Filling
- 500g Fresh Ricotta
- 150g Sugar
- 50g Candied orange zest cut in fine stripes
- 50g Pistacchi di Bronte (Pistachio)

Equipment Needed
10 metal cylinders, 12 cm long and 3 cm diameter lightly greased with extra virgin olive oil

Instructions

• For the dough, mix all the ingredients (except the egg) till you obtain an elastic and homogenous dough
• Make a ball with the dough and cover it with a napkin
• Let it rest for 30 minutes
• Then knead the dough for a little, and let it rest for 30 minutes again
• Knead for the last time and then roll it to obtain a very fine leaf
• Cut the leaf in squares (10 cm each side) and brush with beaten egg
• Roll up on the cylinder (crossing the square on the cylinder joining the opposite corners)
• Press well the pastry and deep fry in generous hot oil
• When the cannoli are cold, extract the cylinders
• Pass the ricotta cheese through a sifter and add the sugar and the orange zests
• Fill each cannolo with this filling and garnish the ends with the candied fruit or with the pistachios

For more information on Flavours Cooking Holidays in Sicily, please visit: www.flavoursholidays.co.uk/sicily-region.htm