2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Italy is famous for its sweet temptations. Some of the best of them undoubtedly come from Sicily. Who has not heard of the famous Sicilian canola.
For centuries, Sicily has gathered various culinary traditions within itself. Before getting rid of another conqueror, she took the best of their culinary secrets and intertwined them with her own. Thus, the island has become a unique symbiosis of culinary knowledge in some of the best cuisines around the world.
Canola is probably the most popular Sicilian dessert known worldwide. Every culinary critic is speechless in front of their incredible taste.
The canola is a dough funnel that is filled on site in front of the customer with a delicious mixture. The final touch are selected by you dried fruit, pistachios or pieces of chocolate. Canola is an amazing combination of sugar or honey with the freshest ricotta.
Like most Sicilian desserts, and canola brings with them southern Mediterranean aromas. They are crunchy, fragrant with cinnamon, nuts, lemons and oranges. Canola combines ricotta, milk chocolate and crunchy nuts, which enjoy their refined taste and gallant vision. And the secret of their preparation is revealed by the masters of Sicilian pastries. Here's how to prepare:
Cannoli
Necessary products: 2 tsp flour, 1 tbsp. sugar, 1 tsp. cocoa, ½ tsp. cinnamon, ½ tsp. salt, 1 tsp. apple cider vinegar, ½ tsp. marsala or other dessert wine, 3 tbsp. olive oil, 1 egg white, 2 tsp. frying oil
For the filling: 1 tsp ricotta, ½ tsp. powdered sugar, 1 tsp. sour cream, 2 tbsp. candied orange peel or 1 tsp grated orange peel, 2 tbsp. raisins, 2 tbsp. chocolate, finely chopped, 1 tbsp. oranges or other liqueur or brandy, 4 tbsp. finely chopped pistachios or other nuts
Method of preparation: Mix the flour, sugar, cocoa, cinnamon and salt in a bowl. A well is made in the middle and vinegar, wine and olive oil are poured into it. Knead the dough and knead for at least 2 minutes. Wrap in foil and refrigerate for 2 hours.
The leavened dough is divided into two equal parts. It is rolled out on a very thin sheet and with a shape for sweets or with a cup with a thin edge, circles with a diameter of 7-10 cm are cut out of it. Each of them is rolled on a cylinder around metal tubular shapes, dry cannelloni or aluminum caps jars. Their ends are glued with a little protein.
Fry the canola together with the molds for 3-4 minutes in 4 cm of heated oil. While warm, remove from the molds and allow to cool.
Beat the ricotta with a mixer for 1 minute. Add the sugar to it and beat for another minute. Add the cream and beat well again. Last add the raisins, orange peel, chocolate and liqueur and stir.
Ready canola fill with plenty of cream on both sides and dip in the nuts. Serve sprinkled with powdered sugar.
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