Cannoli alla siciliana sicilian cannoli –Today, I want to share a delicious journey into the world of Sicilian desserts, specifically the iconic cannoli. The artistry behind making perfect cannoli is embodied by Giacomo D’Alessandro, a passionate scientist dedicated to the craft. Let’s dive into the magic of creating these tantalizing treats!
Giacomo D’Alessandro: The Scientist of Sicilian Cannoli
Giacomo D’Alessandro has mastered the delicate balance of flavors and textures that make cannoli a beloved dessert. His innovative recipes blend traditional techniques with scientific precision, resulting in cannoli that are crispy, creamy, and utterly irresistible.
Ingredients for Cannoli Filling
- 2 cups ricotta cheese
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 2 tablespoons candied orange peel (optional)
Ingredients for Cannoli Shells
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 egg, beaten
- 1/2 cup white wine or vinegar (to taste)
- Oil for frying
Instructions for the Cannoli Filling
- In a mixing bowl, combine the ricotta cheese and confectioners’ sugar. Mix until smooth and creamy.
- Add the vanilla extract, cinnamon, and mix well.
- Fold in the mini chocolate chips and candied orange peel, if using. Simmer for approximately one hour in the refrigerator to allow the flavors to meld.
Instructions for the Cannoli Shells
- In a large bowl, combine the flour, sugar, cocoa powder, and salt. Mix well.
- Add the softened butter, beaten egg, and wine or vinegar until the dough comes together. Knead for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Roll out the dough thinly and cut into circles. Wrap each circle around a cannoli form and seal the edges with water.
- Heat oil in a deep pan to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
- Once cooled, gently remove the shells from the forms.
- Fill each cannoli shell with the prepared ricotta filling using a piping bag.
- Dust with powdered sugar and serve immediately or keep chilled until serving.
Enjoy your homemade cannoli! Every bite transports you to the sun-kissed shores of Sicily, where tradition and flavor blend beautifully. Whether you are making them for a special occasion or simply indulging yourself, these delightful treats are sure to satisfy your sweet tooth.
