The Sarcophagus of Phaedra in the Cathedral, a must for travelers on the Grand Tour
Presentation.The famous Sicilian Cannolo has a very ancient history. In the first century BC the noted Roman jurist Cicero once arrived in Sicily described it as “Tubus farinarius, dulcissimo, edulio ex lacte factus”. At the time, this dessert was probably a simple hollow biscuit stuffed with ricotta and honey. But in the Middle Ages under the Arabian culture it was turned into the masterpiece of Sicilian pastry which we know today.
Ingredients for the waffle: 600 g durum wheat flour; 2 egg yolks; 30 g shortening; 30 g sugar; 1 tablespoon of vinegar; ½ glass of water; vanilla essence; pinch of salt; frying oil-
Ingredients for the creamy filling: 800 g ricotta cheese; 350 g sugar; 80 g dark chocolate chips.
Ingredients for decoration: orange peel or candied cherries; chopped pistachio; icing sugar.
Preparation. Mix the flour, the yolks, the lard, the sugar, the salt dissolved in the vinegar, the vanilla and the water to obtain an elastic and compact pastry. Sprinkle the dough with flour and let it rest for two hours, then roll out the pastry and cut out disks with a milk cup. Wrap the pastry disks around special metal cannoli drums and press the overlapping pastry. Deep-fry the pastry drums in boiling oil until golden brown. Drain them on kitchen paper, carefully remove the waffle tubes from the drum and allow to cool and dry. Meanwhile, drain the ricotta and then whisk it, adding the sugar and the chocolate chips. Keep stirring the ricotta until smooth and creamy and leave to rest in the fridge for 2 hours. Fill the waffle with the ricotta cream, garnish with candied fruit, chopped pistachio and sprinkle with icing sugar.