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Discover the authentic taste of gluten-free Sicilian Cannoli: sheep ricotta and nutri free flour for a traditional delight. Try them now!
Cannoli: Make a well to place the sugar, salt, lard, vinegar, marsala, cocoa, cinnamon, vanilla, and finally the egg.
Mix and blend the flour as if making a pastry. Let it rest for 3 hours in the refrigerator.
First roll out by hand and, once strips are obtained, pass the "pastry" through the pasta machine trying to make as many folds as possible on itself (i.e., fold the dough over itself and roll it out in the opposite direction of the fold).
Place on aluminum cannoli molds and fry with very hot oil and high flame.
Filling: Work the ricotta at least 3 times through a sieve and put it in the fridge for 1 night (if you don't have time, 3 hours), add the sugar and put it back in the fridge for another 3 hours.
ADVICE TO FILL THEM AT THE MOMENT! Tips: -lard can be replaced with butter, obviously the taste would be completely different -lard can be placed in the well either melted or soft out of the fridge
-it can be fried traditionally in lard and the flavor would be more pronounced
Italia, Sicilia
