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Sicilian cannoli edit

60 mins

12 persons

The Sicilian cannoli are traditional fried pastries that were originally prepared for Carnival, but they were so successful that they have become the most popular and appreciated Sicilian dessert and nowadays it can be found all the year round.

The Siciian cannoli are made of a crispy fried shell, filled with a creamy ricotta filling, chocolate chips and candied pumpkin, whose use has diminished over time.

The Sicilian cannoli are finally garnished on the side by candied cherries, orange zests or chopped pistachios.

Ingredients

Wheat flour 250 grams
Powdered sugar 30 grams
Lard 50 grams
Cocoa powder 5 grams
Salt 1 teaspoon
Cinnamon 1 teaspoon
Brewed coffee 1 teaspoon
Eggs 1
Cider vinegar 30 milliliters
Cooking wine 30 milliliters
Ricotta cheese 750 grams
Sugar 300 grams
Dark chocolate, 70-85% cacao solids, chips 75 grams
Sweet cherries 24
Powdered sugar 1 tablespoon
Peanut oil 1 liter
Egg white 1
NUTRITION INFO [per Serving]
Calories
1063KCal
53%
It provides 1063KCal equal to about 53% of DV

A calorie is a unit of energy. The number of calories foods contain tells us how much potential energy they posses.
The human body needs calories (energy) to survive, without energy our cells would die, our hearts and lungs would stop, and we would perish. We acquire this energy from food and drink.

Protein
11g
14%
It provides 11g equal to about 14% of DV

Most all the parts of our bodies are made from protein: hair, skin, blood, organs, and muscles. It is needed for cells to grow. It also repairs or replaces healthy cells and tissues. Protein in food gives us calories - 4 calories in one gram. If we do not get enough calories from fat and carbohydrates we may use protein for energy.

Water
71g
7%
It provides 71g equal to about 7% of DV

Water serves as a solvent for nutrients and delivers nutrients to cells, while it also helps the body eliminate waste products from the cells. Both the spaces between cells (intercellular spaces) and the spaces inside cells (intracellular spaces) are filled with water. Water lubricates joints and acts as shock absorbers inside the eyes and spinal cord. Amniotic fluid, which is largely water, protects the fetus from bumps and knocks.

Calcium
145mg
14%
It provides 145mg equal to about 14% of DV

Calcium is a mineral that is important for building strong bones and teeth. Almost all of the calcium we use in our bodies is for building strong bones. A very small amount is needed to help our heart, nerves and muscles work.

Carbohydrate
52g
17%
It provides 52g equal to about 17% of DV

Carbohydrates are the body's main source of energy. There are three different kinds of carbohydrates. They include starch, sugar, and fiber. Starch is made from chains of small sugars. When these chains are broken down during digestion, we get energy. We get 4 calories from each gram of starch (or sugar).

Fiber
2g
7%
It provides 2g equal to about 7% of DV

Fiber is one kind of carbohydrate. It's the part of plant foods that our bodies do not break down during digestion. Because fiber isn't digested, it doesn't give us calories.
Fiber is important for keeping the digestive tract working smoothly. Since we do not digest it, the fiber in food passes into the intestine and absorbs water. The undigested fiber creates "bulk" so the muscles in the intestine can push waste out of the body.

Iron
1mg
8%
It provides 1mg equal to about 8% of DV

Iron is a mineral that is an important part of our red blood cells. It is needed to carry oxygen from our lungs to our cells, muscles and organs.

Magnesium
31mg
7%
It provides 31mg equal to about 7% of DV

Magnesium is an abundant mineral in the body. It's required for energy production, oxidative phosphorylation, and glycolysis. It contributes to the structural development of bone and is required for the synthesis of DNA, RNA, and the antioxidant glutathione.

Sugars
32g
35%
It provides 32g equal to about 35% of DV

Sugars are carbohydrates that provide the body with energy, our body’s fuel. Sugars occur naturally in fruit, vegetables and dairy foods and are added to foods for flavour, texture and colour.

Salt
264mg
11%
It provides 264mg equal to about 11% of DV

Sodium is important for keeping a balance in pressure between the inside and outside of our cells. Too much sodium can lead to high blood pressure. High blood pressure may increase the risk for having a heart attack or stroke.

Phosphorus
156mg
15%
It provides 156mg equal to about 15% of DV

Phosphorus is a mineral that makes up 1% of a person's total body weight.
The main function of phosphorus is in the formation of bones and teeth. It plays an important role in how the body uses carbohydrates and fats. It is also needed for the body to make protein for the growth, maintenance, and repair of cells and tissues.

Potassium
191mg
5%
It provides 191mg equal to about 5% of DV

Potassium is a mineral found in varying amounts in almost all foods. Diets high in potassium are associated with improved blood pressure control.

Fat
92g
101%
It provides 92g equal to about 101% of DV

Fat is a nutrient that is an important source of calories. One gram of fat supplies 9 calories - more than twice the amount we get from carbohydrates or protein. Fat also is needed to carry and store essential fat-soluble vitamins, like vitamins A and D.

Saturated Fat
21g
107%
It provides 21g equal to about 107% of DV

This is a type of fat that comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels.

Zinc
1mg
7%
It provides 1mg equal to about 7% of DV

Zinc is a mineral that your body needs to be healthy. Zinc strengthens your immune system and helps in normal growth and development at all ages.

Vitamin C
1mg
1%
It provides 1mg equal to about 1% of DV

Vitamin C helps form a cement-like material between our cells. We need vitamin C to heal cuts, wounds, and burns. When we don't get enough vitamin C the "cement" between cells loses its strength and can cause us to bleed easily. It may show up as bleeding gums or bruises.

Thiamin
42µg
2%
It provides 42µg equal to about 2% of DV

Thiamin is one of a group of vitamins called the "B vitamins." Another name for thiamin is vitamin B1. Thiamin works with other B vitamins to help your body use the energy it gets from food.

Riboflavin
179µg
10%
It provides 179µg equal to about 10% of DV

Riboflavin is one of a group of vitamins called "B vitamins." Another name for riboflavin is vitamin B2. Riboflavin works with other B vitamins to help your body use the energy you get from food. It also helps the body to use protein in food to build new cells and tissues.

Niacin
0mg
2%
It provides 0mg equal to about 2% of DV

Niacin is one of a group of vitamins called the "B vitamins." Niacin works with other B vitamins to help your body use the energy you get from food. It is also important to help use protein from the diet to build new cells and tissues.

Vitamin B6
55µg
2%
It provides 55µg equal to about 2% of DV

Vitamin B6 is also called pyridoxine. It is involved in the process of making serotonin and norepinephrine, which are chemicals that transmit signals in the brain. Vitamin B6 is also involved in the formation of myelin, a protein layer that forms around nerve cells.

Folate
16µg
3%
It provides 16µg equal to about 3% of DV

Folic acid is important for making blood and building cells. It is also called folate or folacin. Folic acid is found in many food groups in the Food Guide Pyramid.
The need for folic acid increases during pregnancy because the fetus is constantly growing.

Vitamin B12
0µg
4%
It provides 0µg equal to about 4% of DV

Vitamin B12 makes healthy blood cells and helps keep our nerves working properly.

Vitamin A
82µg
10%
It provides 82µg equal to about 10% of DV

Vitamin A keeps your skin smooth and the linings of your mouth, nose, throat, lungs, and intestines healthy. Vitamin A is also needed for healthy eyes. It forms the part of the eye that helps you to see in dim light. People who do not get enough vitamin A may have a hard time seeing at night.

Vitamin E
12mg
121%
It provides 12mg equal to about 121% of DV

Vitamin E is a powerful antioxidant whose main job in the body is to protect against cell damage. Vitamin E may also play a role in maintaining a healthy immune system and protecting against chronic diseases, such as heart disease and cancer.

Vitamin D
0µg
6%
It provides 0µg equal to about 6% of DV

Vitamin D helps ensure that the body absorbs and retains calcium and phosphorus, both critical for building bone.

Vitamin K
2µg
2%
It provides 2µg equal to about 2% of DV

Vitamin K helps with many important functions in your body. Vitamin K helps your body heal wounds, maintain your blood vessels and keep your bones healthy. Vitamin K may also help in preventing fractures (broken bones), especially in women after menopause.

Fatty acids Monounsaturated
40g
100%
It provides 40g equal to about 100% of DV

This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease.

Fatty acids Polyunsaturated
25g
168%
It provides 25g equal to about 168% of DV

This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease.

Trans fats
3mg
0%
It provides 3mg equal to about 0% of DV

This is a type of fat that occurs naturally in some foods in small amounts. But most trans fats are made from oils through a food processing method called partial hydrogenation.

Cholesterol
52mg
17%
It provides 52mg equal to about 17% of DV

Cholesterol is needed by our bodies for our cells, nerves and brain. It is also important in forming hormones and enzymes.

Caffeine
6mg
1%
It provides 6mg equal to about 1% of DV

Caffeine is best known for its stimulant, or "wake-up," effect. Once a person consumes caffeine, it is readily absorbed by the body and carried around in the bloodstream, where its level peaks about one hour after consumption. Caffeine mildly stimulates the nervous and cardiovascular systems.

More Nutrients

Instructions

1

Before starting to prepare the shells, put the ricotta cheese to drain in a strainer placed over a bowl and let it stay in the fridge. In a large bowl, combine the sifted flour, the salt, the cinnamon, the coffee powder, the cocoa powder and the powdered sugar. Add the lard, the egg, and finally the vinegar, that has been mixed with the marsala wine, in a thin stream ; these two liquids must be added little by little while kneading, since it may not be necessary to add all of them, it depends on how much moisture is absorbed in the flour you’re using. Keep in mind that the dough should be soft and elastic, but firm, a little harder than bread dough. 

2

Knead the dough for at least 5 minutes on a work surface, until elastic, smooth and even , then wrap in cling film and let it rest in the fridge for at least an hour.

3

Now prepare the filling: put the well-drained ricotta cheese in a bowl and add the sugar . 

4

Stir the ingredients gently without over-mixing, then cover the bowl with cling film and put in the fridge for at least an hour. 

5

After such time, take a very fine sieve, place it over a bowl and, using a small spatula, press down the ricotta and sugar mixture to strain it . Once you have a very smooth cream, add the chocolate chips (or, if you prefer, some candied pumpkin, according to tradition) and keep the ricotta cream in the fridge in a sealed container. Take the dough for the cannoli shells and roll it out to a thin sheet about 1/10 inch (1-2 mm) thick (you can use a pasta machine or a rolling pin). Take a round cookie cutter about 3 ½ inches (9 cm) in diameter, then cut out 24 circles and stretch into oval shapes; roll them.

6

At this point, with a round cookie cutter about 3 ½ inches (9 cm) in diameter, cut out a circle, stretch it into an oval, take one of the tubes for the shells... brush with egg white to pinch the ends togetherl. Continue this way with all the dough.
Now move on to frying the shells: the oil is at 340°-350°F (170°-180°C), fry two at a time, no more or the oil will cool down and you won't get the right result.
Once the shells have completely cooled, remove the metal tube. Now the shells are ready to be filled: remember to fill them only at the moment of serving, because then they won't be crispy anymore. Fill the shell using a pastry bag. Actually, the true cannoli filling has no chocolate chips, but candied citron and orangarnish with a half candied cherry, or with candied orange zest, and the cannolo is ready.
Before serving your cannoli, sprinkle generously with powdered sugar.

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