A little for gallantry we started this tasty review in the universe of Sicilian sweets with her: the Regina Cassata ... What better worthy successor and / or companion could we now elect if not HIM, the emblem of Sicilian masculinity, an inexhaustible subject of daring and little veiled metaphors, but above all the ruler Prince of palates greedy for sweets ... he the most virile
C.lassico with ricotta or chocolate, small or large, ai Sicilian cannoli can not miss theinvolucrispy fried dough cro that contrasts the softness of a soft and sweet filling. Then caramelized, pistachio nuts is now even broken down (who knows what Freud would think about it?). Of certainty, beyond its irresistible goodness and crunchiness, only one remains:
Everyone cannolu is scettru of every King.
At the end: History
The history-legend of cannoli, as well as a bit like its original essence, is confused between the meanders of the sacred and the profane, between the serious and the joking ...
It is said that was born in Caltanissetta, in Arabic "Kalt El nissa"Ovtrue "Castle of women", that was the place where the Saracen emirs kept their harems, and where women, during the long absences of their spouses, to pass the wait, dedicated themselves to preparing delicious sweets. F.orse it was tothe thoughts of those expectations that we owe the classic form of the cannoli, even if other stories tell that they were instead the hands of the nuns of a convent of cloister in the vicinity of Caltanissetta to model the first cannoli. And the name would come from a carnival joke that consisted in letting (from cane, archaic term to indicate a sort of tap) of a drinking trough, ricotta cream instead of water.To combine the two versions, many argue that qhen the Normans managed to free Sicily from the Saracens, the harems were emptied and many of the women who lived there converted to Christianity and retired to convents, bringingor with it some ancient recipes, including that of cannoli.
The cannolo was therefore born in Caltanissetta, however owes muchof his fame to the pastry chefs palermitani who customized the recipe and dedicated to this sweet stmore extraordinary than a festival like the "Sicilian Cannolo Festival" in January, and “Cannoli & Friends” in May taking place in the cOrnice of Piana degli Albanesi. However, another famous festival is that of Gesso in Messina, and it would be a crime not to recognize the goodness of Catania's cannoli. Cannoli is actually delicious in every province, but the various provincial schools keep some distance with some differences. The main one is that of final decoration of the cake: chopped pistachios from Bronte in Catania, unlike in Palermo where the ends, according to tradition, are decorated with filetti of candied orange peel. The traditional recipe is disliziosa and complex. The dough is made from flour and sugar but the peculiarity lies in the filling of fresh sheep ricotta cream, which, especially in spring, takes on an inimitable flavor, thanks to the new, tender and fragrant grass.
1) The Sicilians they are usual roll up the cannoli in real cane logs, which abounds in Sicily. The Sicilian reeds generally have a diameter of three to four centimeters and reachare also three meters: from here it is, perhaps, actually derived the name of cannolo.
2) The hypothesis on the origin of the sublime cylinder of ricotta, stimulating for the taste and captivating for the interpretations between sacred and profane, is described by Duke Alberto Denti of Pirajno, gastronomy connoisseur. In "Siciliani a tavola" the duke claims that the cannoli was invented by the skilled hands of the nuns of enclosure of a convent near Caltanissetta. To be exact, we read: "Cannoli is not a Christian dessert, because the variety of flavors and the sumptuousness of the composition betray an undoubted Muslim origin".
3) Marco Tullio Cicero defined it: "Tubus farinarius, very sweet, edulio former lacte factus", that is “Farinaceous cannolo made of milk for a very sweet food”, when he was quaestor in Sicily, to Lylibeum(today's Marsala).
4) The reference to the phallic form refers to the idea of virility and the generating force of the earth, but also recalls its superstitious value, a symbol used against the evil eye.
Dulcis in furno, lper recipe.
Ingredients for the waffles (about ten):
110 grams of flour
15 grams of butter or lard
15 grams of granulated sugar
40 ml of Marsala wine or dry white wine
1/2 teaspoon of unsweetened cocoa
1/2 tablespoon of vinegar
a pinch of salt
oil of seeds
For the stuffing
400 gr of sheep's milk ricotta
100 gr of candied fruit
100 gr of chocolate chips
180 grams of sugar
2 tablespoons of orange blossom water
Method for the waffles
Start by preparing the pasta. Place the flour on a pastry board and pour the butter or lard into small pieces, sugar, Marsala, cocoa, vinegar and salt in the center. Knead well until you have obtained a homogeneous and elastic mixture. At this point, form a ball, wrap it in a napkin or in cling film and place in the refrigerator, to let it rest, for about half an hour. Then work the dough again and let it rest for another 30 minutes, after which you can roll it out into a very thin sheet.tile, using the rolling pin. Cut out squares of 10 centimeters from the sheet and roll them up on the tin cylinders, taking care to wrap them on the bias, joining one corner with the opposite one and welding them by brushing in the egg white joint. When you have rolled all the cannoli, you can start fryingthem in abundant boiling oil. Remove the cannoli from the oil only when they have reached a nice browning and put them to lose excess oil su blotting paper.
Procedure for the filling
Sift the ricotta and add the water of orange blossom and sugar, working long the dough with a cuccwooden steel. When the cream is homogeneous and the sugar has melted perfectly, you can addadd the remaining ingredients,or the chocolate in drops and candied fruit. Mix everything well and leave to restbe in the refrigerator for about half a minuteNow.
Fill the cannoli with the prepared cream and, at your leisure, sprinkle with icing sugar and garnish the ends or with cherries or orange peelwith candied fruit, or with pistachios from B.chopped ronte.
Sweet revisited: decomposed cannoli
Recently invented and fashionable in the most chic clubs, the revisited version of the cbroken down year. The crunchy crust loses its canonical cannolo shape, to become a simple pastry that covers the ricotta or the chosen filling in several layers. Surely this version allows you to speed up times and simplify preparation. IS' more practical indeed stendere the pasta, cut it and fry it, rather than wrap every single cannoli. In addition, the elaborate name allows the classic cannoli to give itself a little more air.