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.