Ingredients

  • Sheep ricotta cheese 500 gr
  • Sugar 120 gr
  • Vanilla No.1 berry
  • Grated orange peel q.s.

  • For the cannoli:

  • Flour 430 gr
  • Eggs 150 gr
  • Sugar 50 gr
  • Organic Extra Virgin
  • Olive Oil 45 gr
  • Orange peel q.s.
  • Coffee powder q.s.
  • Cocoa powder q.s.
  • Marsala 25 gr
  • Frying oil q.s.
  • Chopped pistachios at will
  • Candied orange at will
  • Icing sugar at will

Procedure

  1. Mix the powders and flavorings in a bowl, then pour the liquid parts into the bowl with the powders and mix until smooth.
  2. Add the Organic Extra Virgin Olive Oil last and incorporate into the dough. Allow to rest in the refrigerator for 2 hours.
  3. Roll out the dough thin, giving it folds to make it more elastic, and cut it into squares. Wrap the dough squares around metal rods.
  4. Fry the cannoli in plenty of hot oil until golden brown. Remove the cannoli from the holder and let them drain on paper towels.
  5. Next, sift the ricotta into a bowl to make it creamier. Add the sugar and flavorings and mix until smooth.
  6. Transfer the filling to a pastry bag and begin filling the cannoli. Garnish the ends of the cannoli with pistachio granules.
  7. Complete as desired with chocolate curls or candied orange.

EXTRA VIRGIN OLIVE OIL PAIRING

Ricotta and pistachio cannoli This evo Frantoio (Marche Ancona) because of its characteristics is also used for desserts. In fact from medium light fruity of leafy green type, Notes of spicy and bitter of light intensity. aftertaste of artichoke and almond. Yellow color with green reflections medium-low fluidity. Raw from appetizers to first courses, white meat pizzas focaccia cooked raw vegetables and desserts.