Chef Lorenzo recipe: Cannolo with ricotta cheese


Sicilian Cannolo with ricotta cheese and lemon, pistachio nuts and zafferano potatoes cream

For 10 cannoli

10 g of lard

300 g flour

10 g sugar

15 ml marsala

15 ml vinegar

1/2 teaspoon coffee powder

1/2 teaspoon cocoa powder

1 egg white

1 pinch of salt

Vegetable oil

Ingredients for the ricotta cream:

400 g fresh ricotta cheese

Salt and pepper

1 tablespoon od extravergin olive oil

The zest of 2 lemons

4 basil leaves

Ingredients for the potatoes zafferano cream

500 g yellow potatoes

100 g butter

A pinch of nutmeg

1,5 g of zafferano powder

For the cannoli

Combine all the ingredients together until you get a smooth dough. Roll it in a 3 mm thick layer. Divide in 10 circols, roll around steel stamps and deep fry until golden brown.

For the ricotta filling

Drain ricotta for one night on a sieve, the next day blend in the mixer with salt and pepper, olive oil, lemon zest and basil, mix all together and put in a sac a poche.

For the potatoes cream

Boil the potatoes in hot salty water, drain, dry the potatoes and cool down, peel and blend to make a puree. Add the butter, zafferano and mix.

Fill the fried cannolo with the ricotta cream. Serve on a plate on the potatoes cream and garnish with some grounded pistachios nuts.

As pairing we remain in Sicily and suggest Azisa, 50% Grillo, 50% Catarratto, an aromatic, fresh wine, with flower and citrus notes, pleasantly dry and mineral.

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