My sicilian aunt easy recipe for about 10-14 shells is:
125g semolina flour
13g pork fat
A Pinch of Vanilla
Half egg (the other half to close the shells)
3g cinnamon
10g marsala or whisky
10g sweetened coffee
It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry. Work it a lot or use the pasta machine to make it thin like 2-3mm.
Close all the shells but keep them wide compared to the internal mold.
Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color.
If any shells will open it’s not the end of the world, it will still be amazing. Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.
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My sicilian aunt easy recipe for about 10-14 shells is:
125g semolina flour
13g pork fat
A Pinch of Vanilla
Half egg (the other half to close the shells)
3g cinnamon
10g marsala or whisky
10g sweetened coffee
It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry.
Work it a lot or use the pasta machine to make it thin like 2-3mm.
Close all the shells but keep them wide compared to the internal mold.
Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color.
If any shells will open it’s not the end of the world, it will still be amazing.
Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.