Cannolini Siciliani
Makes 10 cannoli
Mix 300 gr wheat flour, 30 gr sugar, 25 gr room-temp butter, a small glass of dry Marsala wine, and a pinch of salt. Let dough rest for 5 minutes. Work it again and let it rest for half an hour (in plastic wrap).
Roll out (on flour) as thinly as possible. Using pizza or pasta cutter, cut in squares (approx 2 ½” by 2 ½”). Grease aluminum cannoli tubes on outside only (these are available at any mall baking or cooking store). Starting at a corner, wrap squares around each diagonally, and brush lightly with beaten egg. Be sure not to let too much dough hang over the tube openings, and be sure to seal each wrap really securely, or they’ll come apart when you cook them. And then where would we be?
Heat a skillet with about ¾” olive oil (don’t overheat or you’ll have to start over). Gently put tubes with dough in oil, turning frequently. Keep an eye on them or they’ll overcook really quickly. As soon as they’re a light golden color, gently remove and drain on paper towels. Wait a couple of minutes, then sprinkle lightly with cinnamon and/or nutmeg. Don’t fill until they’ve cooled completely, or you’ll wind up with something resembling old cottage cheese.
Filling/Cream:
Mix (very well until nearly smooth) 300 gr fresh ricotta, 5 gr crushed dark chocolate, a pinch of vanilla powder, and half a shotglass-sized glass of Grand Marnier. Add 10X sugar to taste. (The Apicius recipe calls for 150 gr, but that’s way too much; it’s closer to 50g.)
Fill the cannolini with the cream mix, either using a demitasse spoon or an icing bag. Sprinkle with powdered sugar when serving, and fini!