#27 italian forgotten classic: cannolo siciliano

#27 of Italian Forgotten Classics: Cannolo siciliano (Sicily)
Thanks to my sicilian friend Vincenzo for his mom’s perfect cannoli shell recipe!
Ingredients
(Makes ~20 shells, depending on size)
Scorza (Shells):
* 250 g 00 flour
* 30 g sugar
* 30 g lard (or butter/olive oil)
* 1 egg
* 50 ml Marsala
* 10 ml white vinegar
* 1 pinch salt
* Egg white or yolk for sealing
* Frying oil (sunflower or lard preferred)
Filling:
* 500 g fresh goat ricotta
* 100 g powdered sugar
* 100 g candied orange peel (or dark chocolate chips)
* 1 sachet vanillina or fresh vanilla
* 1 pinch ground cinnamon
To garnish:
* Chopped pistachios
* Candied lemon, orange, or bergamot peel
Instructions:
Shells:
1. In a bowl dissolve sugar and salt together with the egg.
2. Make a flour well and add the egg mix, marsala, lard, vinegar and knead into a compact dough.
3. Wrap and let rest in the fridge for 1–2 hours.
4. Roll out the dough very thin and cut into circles or ovals (~10 cm wide).
5. Wrap each piece around a metal cannolo tube. Seal the edge with a bit of egg white or yolk.
6. Fry in hot oil (170–175 °C) until golden and crisp — flip if needed.
7. Drain on paper towels and let cool before removing the tubes.
Filling:
1. In a bowl, mix ricotta with powdered sugar, cinnamon, and vanilla until smooth.
2. Gently fold in chopped candied fruit or dark chocolate.
3. Use a piping bag to fill each shell from both ends.
4. Garnish one side with candied peel, the other with crushed pistachio.
#cannolosiciliano #italianforgottenclassics #sicilianfood
#cucinasiciliana #cucinapovera #italianpastry
#dolcitipici #homemadecannoli

Welcome to Italian Forgotten Classic, a series where you discover Italian cooking is more than just pasta and pizza. Today you travel to Palermo in Sunny Sicili where Nuns in ancient condents created cannolo siciliano. This crispy shell fried until golden and bubbly were invented as a festive treat for carnival celebrations. Making the shell is an art. Simple dough flower lardsala wine roll thin and fried until perfectly crunchy. But the real magic is in the feeling. Freshest got ricricotta blend until smooth, lightly sweeten and mix with cinnamon and chocolate chips. While frying, the alcohol in the Marsala wine evaporates, creating the iconic cannoli bubbly shell. In Sicili, they are symbols of celebration. Pass down through generations. Eating canoli today has the power to take you back to busy Sicilian kitchens.