Watch this recipe in its video-version
Ingredients
For the crust (buccia or scorza)
 Photo 1 |
Flour 00 |
250 gr
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| Lard (or butter) |
20 gr
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| Eggs |
100 gr
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| Sugar |
20 gr
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| Vermouth, white |
60 gr
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| Lemon peel, grated |
1
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| Cinnamon |
1 teaspoon
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| (Photo 1) | |||
Procedure
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 |
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 Photo 7 |
 Photo 8 |
Ingredients
For the ricotta filling
 Photo 1 |
Ricotta, sheep’s milk |
500 gr
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| Candied orange peel |
160 gr
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| Essence of orange blossom |
40 gr
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| Sugar, granulated |
150 gr
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| Chocolate (tempered) |
120 gr
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| (Photo 10) | |||
Procedure
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 |
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 Photo 13 |
 Photo 14 |
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco
Photos: Paolo Della Corte- FOOD REPUBLIC
