LOVE LOCAL CANNOLI


MAKES 20-22 150g plain fl our, plus extra for dusting


1 tbsp lard 2 tsp white wine vinegar 3–4 tbsp sweet wine 1 egg white, plus extra for brushing 1 tsp caster sugar Vegetable oil, for frying Salt


FOR THE FILLING: 1kg ricotta


400g icing sugar 50g candied pumpkin, diced 80g chocolate, chopped 2–3 tbsp white rum


TO DECORATE: Vanilla fl avoured icing sugar 4–5 shelled pistachio nuts, slivered


YOU WILL NEED: About 20 metal cannoli tubes for shaping the dough. These are available from most kitchenware stores.


1 First, make the fi lling. Press the ricotta through a sieve into a bowl,


then add the icing sugar and beat with a wooden spoon. Add the candied pumpkin, chocolate, and rum and mix well. Cover with clingfi lm and refrigerate for 12 hours.


2 Make the dough. Sift the fl our with a pinch of salt into a bowl. Add the lard, vinegar, wine, egg white, and sugar and mix well to form a fi rm dough. Shape the dough into a ball, wrap in clingfi lm and let stand for 30 minutes.


3 Cut the dough into 2–3 pieces and roll each out on a lightly fl oured surface. Cut out 20–22 squares or stamp out rounds with a fl uted pastry cutter. Put a cannoli tube diagonally across each square or across each round, wrap the dough around it and seal by brushing with a very small amount of beaten egg white.


Baker’s Tip


Unless your recipe says


otherwise, always let ingredients such as eggs and butter come up to room temperature before you start baking. You can always give eggs a hand by running them under warm water.


4 Three-quarters fi ll a frying pan or skillet with vegetable oil and heat. Add the cannoli, seam side down, a few rolls at a time, and cook,


turning once, for a few minutes, until golden brown. Remove with a slotted spoon and drain on paper towels, then let stand until cool


enough to handle. Remove the metal tubes and fi ll the cannoli with the ricotta fi lling just before serving.


5 Dust with icing sugar, if preferred, and decorate at the ends with the pistachio slivers.


The Silver Spoon Classic, published by Phaidon


18 | THE WEST COUNTRY FOODLOVER


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