Ingredients | Quantity |
Shortening | 4 tablespoons |
Eggs (Beaten) | 2 |
Salt | ¼ teaspoon |
White Wine | ½ cup |
Flour | 2 cups |
Vinegar | 1 tablespoon |
Oil | - |
Powdered Sugar | - |
Ricotta Filling | See Recipe Below |
Directions
Cream shortening in flour and salt.
Add eggs and enough wine to roll into stiff dough. Roll very thin, about 1/16 of an inch. Cut into 3 inch squares.
Place cannoli on form or cane.
Roll dough around form and seal.
Dip finger in water and crush gently to seal.
Fry in deep fat until golden brown, remove carefully. Drain.
Roll about 5 to 6 seconds and remove form. Repeat until all dough is fried.
Cool completely before filling.
Fill when ready to serve. Fill with ricotta filling.
Sprinkle with powdered sugar and garnish each end with pistachio nuts or green cherries or toasted candied pecans that have green coloring added.
Powdered sugar, sprinkled generously on waxed paper which is used to wrap ice cake.
A tablespoon of vinegar added keeps the pasta from being tough.
A warm knife makes it possible to cut cheese without the cheese breaking.
Ricotta Filling
Ingredients | Quantity |
Fresh Ricotta, Drained | 3 cups |
Vanilla | 1 teaspoon |
Anise Flavoring | 1 drop |
Chocolate Bar with Almonds (optional) | 1 cup |
Powdered sugar | - |
Candied Pineapple, Finely Chopped (optional) | 3 slices |
Directions
Mix all ingredients together.
Sweeten with powdered sugar to desired taste.
IF mixture is runny, add more sugar.
Stuff.
Sprinkle with powdered sugar and add nuts or cherries to each side.
ASPETTO: One of the most famous Sicilian desserts is a pasty called “scorza” or skin (shelled) filled with
ricotta cheese. To make these shells, it is necessary to have cane or metal tubes in which to fry them.
Grandma always used bamboo as forms for these shells! The crisp shells should be filled only at serving
time, or they will become soft. The shells can be stored in an airtight container until needed.
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