Ely's Kitchen

Chocolate and other remedies

“Leave the gun – take the cannoli” – Cannoli Siciliani

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Hello again dear readers. Today the kitchen is back with a very traditional italian recipe: Cannoli Siciliani. If you ever traveled to Sicily or anywhere in the south, you will be most likely to find these delicious biscuity pastries in any bakery. If you have never tasted them you surely have heard them mentioned in the Godfather as the title of this post suggests. Originating from the island of Sicily, Cannoli were typically made to celebrate Carnival however now they can be found all year-round. The following is a slightly revised recipe, which uses chocolate instead of candied fruit.

Cari lettori, buongiorno. Oggi la cucina ritorna con una ricetta tradizionale italiana: i Cannoli Siciliani. Se avete mai viaggiato in Sicilia o in qualsiasi parte dell’Italia meridionale, troverete questi deliziosi pasticcini in qualsiasi panificio/pasticceria. Se non li avete mai assaggiati, cosa che dubito, sicuramente ne avrete sentito parlare nel film Il Padrino come suggerisce il titolo di questo post. Originari  della Sicilia, i cannoli erano una prelibatezza tipica per festeggiare il Carnevale, oggi invece si possono trovare tutto l’anno. La seguente è una ricetta leggermente modificata rispetto la tradizionale, che utilizza cioccolato al posto della frutta candita.

Hola de nuevo queridos lectores. Hoy la cocina está de vuelta con una receta italiana muy tradicional: Cannoli Siciliani. Si alguna vez viajasteis a Sicilia o en cualquier lugar en el sur de Italia, será muy probable encontrar estos deliciosos pasteles en cualquier panadería. De todos modos, si nunca los habéis probado seguro que los habéis oído mencionar en la película El Padrino como el título de este post sugiere. Originarios de la isla de Sicilia, cannoli se hacían tradicionalmente para celebrar el Carnaval, sin embargo ahora se pueden encontrar durante todo el año. La siguiente es una receta un poco revisada, utilizando chocolate en vez de fruta confitada.

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INGREDIENTI/INGREDIENTS/INGREDIENTES

Dough – Impasto – Masa

250 gr Flour – Farina –  Harina de trigo

50 gr Lard (but I used butter instead) – Strutto (ho utilizzato burro) – Manteca (yo utilizé mantequilla)

30 gr Icing sugar – Zucchero a velo – azúcar glasé

5 gr Powdered cocoa – Cacao in polvere – Cacao en polvo

Pinch of salt – pizzico di sale – pinche de sal

1tsp Cinnamon – 1 cucchiaino di Cannella – 1 cucharita de Canela

1 egg – uovo – huevo

50 ml White Vinegar – Aceto bianco – Vinagre blanco

50 ml Marsala Wine (or brandy) – Marsala (o brandy) – Vino Marsala  (o brandy)

1 egg white to brush the dough – bianco d’uovo per spennellare – blanco de huevo para aplicar a la masa

Filling – Farcitura – Relleno

375 gr Ricotta cheese – Ricotta – Ricotta

150 gr of Sugar – Zucchero – Azúcar

50 gr of Chocolate (drops or chopped) – Cioccolato (gocce o tagliato a pezzetti) – Chocolate (en gotas o afeitado)

A few drops of orange flavour – Gocce di aroma arancia – Algunas gotas de aroma de naranja

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In a bowl pour the flour, the icing sugar, the cocoa powder, the cinnamon, the pinch of salt, the egg and the melted butter. Mix all together and slowly add the wine and vinegar mixed together until you obtain a non sticky but kind of crumbly looking dough. Create a ball and wrap it up in a cloth or in cling film and place in the fridge for about an hour. During this time you can prepare the filling.

In un recipiente versate la farina, lo zucchero a velo, il cacao, la cannella, un pizzico di sale, l’uovo e il burro fuso. Amalgamare il tutto e poco a poco aggiungere il marsala mescolato con l’aceto fino ad ottenere un impasto non appiccicoso ma che appare quasi friabile. Create una palla e avvolgetela in un panno o nella pellicola trasparente, mettete a riposare in frigo per un’ora circa. Durante questo tempo si può preparare il ripieno.

En un bol verter la harina, el azúcar en polvo, el polvo de cacao, la canela, la pizca de sal, el huevo y la mantequilla derretida. Mezclar todos los ingredientes y poco a poco incorporar el vino mezclado con elvinagre hasta obtener una masa no pegajosa que parece casi grumosa pero no lo es. Formar una bola con la masa y envolverla en un paño o film de plástico trasparente y colocar en la nevera durante una hora aproximadamente. Durante este tiempo, se puede preparar el relleno.

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To make the filling, make sure the ricotta does not have any water, then mix it in a bowl with the sugar, the chocolate and the drops of orange aroma until all the ingredients are well combined. Place in the fridge to rest.

Per fare il ripieno, assicurarsi che la ricotta non abbia più acqua, quindi mescolare in una ciotola con lo zucchero, il cioccolato e le gocce di aroma d’arancia fino a quando tutti gli ingredienti sono ben amalgamati. Mettere in frigo a riposare.

Para hacer el relleno, asegúrese de que el queso no tenga agua, luego mezclar en un bol con el azúcar, el chocolate y las gotas de aroma de naranja hasta que todos los ingredientes estén bien combinados. Colocar en la nevera para descansar.

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These are the cones I used to make the cannoli shaped (La Dolcetteria – by GP &me). I couldn’t find a perfect tube shape, but these worked perfectly well too!
Questi sono i coni che ho utilizzato per fare i cannoli (La Dolcetteria – by GP &me). Non sono riuscita a trovare una forma di tubo perfetto, ma questi hanno funzionato meravigliosamente lo stesso!
Estos son los conos que utilicé para hacer los cannoli (La Dolcetteria – by GP &me). No pude encontrar una forma de tubo perfecta, pero estos funcionaron muy bien también!

Now after the hour has passed, take the dough out of the fridge and on a clean surface stretch it out into a thin layer (1-2mm), then cut little squares and wrap them around a cylindrical (or cone) shape to fry it in hot oil (the temperature should remain constant at 170 – 180° C (338 – 356°F). Fry them until golden, take out and let them cool on some paper towel in order to absorb some of the oil. Ideally cannoli are meant to be fried in lard, however to make it a bit healthier I used oil instead.

Adesso, passata l’ora di riposo dell’impasto, prenderlo dal frigorifero e stenderlo su di una superficie pulita in uno strato sottile (1-2mm), poi ritagliare piccoli quadrati e avvolgerli intorno ad una forma cilindrica (o cono) per friggere in olio caldo (La temperatura deve rimanere costante a 170-180 ° C (338-356 ° F). Friggere fino a che non saranno un pò dorati, tirarli fuori e lasciarli raffreddare su di uno scottex in modo da far assorbire parte dell’olio. Idealmente i cannoli andrebbero fritti nello strutto, però per renderli un po ‘più sani (e dietetici) ho utilizzato l’olio.

Ahora, después que ha pasado la hora de reposo de la masa, tomadla de la nevera y estiradla en una superficie limpia hacia que sea una capa delgada (1-2mm), en seguida, cortar pequeños cuadrados y envolverlos alrededor de una forma cilíndrica (o cono) para freír en aceite caliente (la temperatura debe permanecer constante a 170-180 ° C (338-356 ° F). Freírlos hasta que estén dorados, sacarlos y dejar que se enfríen en un papel de cocina para absorber un poco de aceite. Idealmente los cannoli deberían ser fritos en manteca de cerdo, pero para que sea un poco más saludable yo he utilizado el aceite.

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Once they have cooled, fill the up with the ricotta filling let them rest a little and then enjoy the with some icing sugar springled on the top!

Dopo aver fatto raffreddaro i cannoli, riempirli con il ripieno di ricotta e lasciarli riposare un po ‘.  Infine godeteveli con una spolverata di zucchero a velo sulla parte superiore!

Una vez que se hayan enfriado, llenarlos el relleno de ricotta y dejarlos descansar un poco. Por fin disfrutar con un poco de azúcar en polvo espolvoreado por encima!

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20 comments on ““Leave the gun – take the cannoli” – Cannoli Siciliani

  1. Thank you so much for the recipe…these look delicious can’t wait to make these for my Over 40 and Killing it power brunches and themed parties!

    Keep on Killing it…http://over40andkillingit.wordpress.com/

  2. tinywhitecottage
    June 7, 2013

    Oh my goodness! These are incredible! Looks like it takes effort but I am sure it is well worth it.

    • elyann14
      June 8, 2013

      Thank you! They take a bit of effort but mostly a lot of time, however it definitely is worth it when you see the result and the face of people on the first bite!!😀

  3. benvenutocellini
    June 12, 2013

    hmmm..better stay away…I LOVE CANNOLI::))

    • elyann14
      June 12, 2013

      I feel you…🙂😉

      • benvenutocellini
        June 12, 2013

        vado a rubare un pò di melone+prosciutto adesso…)) lunch time::))

      • elyann14
        June 12, 2013

        Mmm buono… perfetto per l’estate! Buon appetito!

      • benvenutocellini
        June 12, 2013

        Grazie, era buonissimo::)..:)

  4. chagrinnamontoast
    June 20, 2013

    One of my favorite desserts in the world! Because of your recipe, I no longer have any excuses to not make my own.

    • elyann14
      June 20, 2013

      They are one of my favourites as well, that’s why I had to try making them myself…😉 It’s actually not as difficult as I thought it would be, let me know if you try!🙂

  5. bakeaffairs
    June 21, 2013

    Ooohh my, they look amazing! I tried it once and it was a disaster😦 But I will try it again and hope, they will look so delicious like yours!🙂

    • elyann14
      June 24, 2013

      Thank you!🙂 Yea, I thought it was going to be difficult trying to make them, but actually it’s a lot easier than I thought, let me know if you try this recipe and if it worked!🙂

  6. girlinafoodfrenzy
    June 27, 2013

    A delicious recipe! These are an smdolute favourite and (though) I’m yet to try making them at home, (we’re very lucky) as out local patisseria has a ready supply. Such a beautiful array of goodies you’ve made here🙂

    • elyann14
      June 27, 2013

      Thank you!🙂 Cannoli seem to be a very loved recipe, (I’m not surprised) I’m really happy to hear it, they are absolutely delicious😀

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