Serves 1
Directions
- 1In a mixer, combine sugar, water, lard, and vinegar.
- 2Add flour and mix until dough forms.
- 3Knead the dough by hand.
- 4Roll out portions of the dough using a pasta rolling machine.
- 5Cut the dough into oval shapes using a pastry cutter.
- 6Place each dough oval around a bamboo rod, sealing the edges with a bit of water.
- 7Deep-fry the cannoli shells in hot lard, testing the oil temperature first with a piece of dough.
- 8Remove the bamboo rods once the pastry shell is hard and continue frying until they are a nut-brown color.
- 9Set the shells aside to cool.
- 10Mix ricotta and sugar, then push the mixture through a fine-mesh sieve to refine.
- 11Stir in chocolate buttons.
- 12Fill the cannoli shells with the ricotta mixture using a knife and dust with icing sugar.
Ingredients
- 50 g granulated sugar
- 200 ml water
- 200 g lard
- 2 tbsp vinegar
- 1 kg zero/zero flour
- cow's milk ricotta
- sugar
- chocolate buttons
- icing sugar (optional)
Equipment
stand mixerpasta rolling machineoval pastry cutterbamboo rodscooking potsievemixing bowlknife
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