I like the tradition of a “coffee break,” whether it’s in the morning or in the afternoon. While we were in Cafelu we hiked to the top of La Rocca. It’s the site of the fortress that sits above the town, it’s in ruins now but you you could defiantly see it past strength. After making it through the hike, it’s 3 miles up a very steep slope and back down. My husband said if I turned my ankle he wasn’t going to carry my down. But my bribe to make it up and back was espresso and cannoli. The possibility of caffeine and chocolate, okay I’ll climb up the mountain.
This recipe is an adaptation of a Sicilian Cannoli Recipe, by Tasting Table
1 1/2 cups of all purpose flour
1 large egg
1 large egg yolk
2 tablespoons unsalted butter melted
1/4 cup amaretto Liquier
1/2 teaspoon salt
Canola oil for, frying
1/2 cup heavy cream
2 cups whole milk ricotta
5 tablespoons powdered sugar
1/2 cup finely chopped bittersweet chocolate
2 teaspoons orange zest
1/2 teaspoon salt
3 tablespoons granulated sugar
1/4 cup pistachios, finally chopped
While that dough chills, prepare the filling. Whisk cream in a medium bowl to soft peaks and place in the refrigerator until needed. In another bowl combine the ricotta, powdered sugar, chocolate, orange zest, granulated sugar, half of the pistachios and salt. Combined well with a rubber spatula fold in the whip cream. Set aside in the refrigerator until needed.
Heat canola oil in a cast iron or heavy bottomed pot. If you have a deep fryer this is the ideal time to use it. Heat the oil until the thermometer reads 325°. Divide dough into fourths. Working with small pieces roll the dough through a pasta roller. The dough maybe sticky work a little flour into the dough as you feed it into the machine. You’re looking for a job that is pliable but not robbery.Roll the dough to about 1/16 of an inch and cut dough into 4″ rounds.
Dock the rounds, piercing the circles on both sides. Wrap the circles around the metal cannoli dowels and seal with a touch of water. Check the oil temperature, if the temperature is 325° you are ready to fry.
With a frying spider and or tongs lower 2 of the cannoli into the oil. After 2 to 3 minutes the cannoli will be nicely browned. Remove from the oil onto the paper towel and a lot of cool slightly. While still warm remove the dowels from the shells and allow to finish cooling. Repeat with the remaining shells.
Time to put everything together. Justt before you’re ready to serve place the filling into a plastic bag that will allow you to pipe the filling into the shell. Clip the end of the plastic bag and fill each if your cannoli and dip each and into the chopped pistachios.
And you didn’t have to climb a mountain to get yours!