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Grana Padano

Cannolo Siciliano

Watch this recipe in its video-version

For the crust (buccia or scorza)

Photo 1
Flour 00
250 gr
Lard (or butter)
20 gr
100 gr
20 gr
Vermouth, white
60 gr
Lemon peel, grated
1 teaspoon
(Photo 1)


Knead all the ingredients with the Planetaria mixer (photos 2 & 3), at moderate speed for approximately 20 minutes, until a stiff, homogeneous dough is obtained.
Remove the dough from the mixer and finish kneading by hand to smoothen it (photo 4), then wrap it in film (photo 5).
Let it rest in the refrigerator for at least one hour.
Roll out the dough until it is one to two millimetres thick (photo 6), cut into disks (photo 7), wet the edges with water; give it a tube shape around a pipe (photo 8), fry in seed oil at 180° C (photo 9).
Let cool on absorbent paper.
Yields 50 four-centimetre-long cannoli.

Photo 2

Photo 3

Photo 6

Photo 9

Photo 4

Photo 5

Photo 7

Photo 8

For the ricotta filling

Photo 1
Ricotta, sheep’s milk
500 gr
Candied orange peel
160 gr
Essence of orange
40 gr
Sugar, granulated
150 gr
Chocolate (tempered)
120 gr
(Photo 10)


Sieve the ricotta (photo 11), add the sugar, the orange peel and the essence of orange blossom (photo 12).
Brush the inside of the crust with the tempered chocolate (photo 13), fill it with the ricotta mixture (photo 14) and dust with confectionary sugar and cinnamon.
Garnish with orange peel and candied cherries.

Photo 11

Photo 12

Photo 13

Photo 14

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC