How to make the CANNOLI CON RICOTTA:
Mix 1 cup
flour, cocoa, coffee, salt and granulated sugar on a pastry board. Make a fontana (fountain), add the butter and enough white wine, and work into
moderately firm dough. Knead for a few minutes, and then shape the dough
into a ball. Wrap it in a cloth and let stand for one hour in a cool
place.
Sift the Ricotta, add 1/2 cup of confectioner's sugar,
orange-flower water or liqueur, mix well and add the diced candied fruit
and the chocolate in chunks. Divide the resulting cream into two equal
portions; add the cocoa to one half. Hold both in a cool place.
Coat a few tin pipes (cornet molds), 5-in. long and
1-in. in diameter, with almond oil. Roll the dough to 1/8-in. thick and
cut into 4-in. disks. Fold the dough around the cornet molds, overlapping
the two ends and sealing with a bit of egg-white. Enlarge the two ends to
give it an hourglass shape. Fry in hot oil. Gently drain them and place on
paper towels. Cool the pastries for a few minutes. Gently remove the molds
and let cool thoroughly.
FiFill the cannoli with Ricotta cream through one end,
and cocoa cream through the other. Cannoli shells can be prepared
in advance, but the cream should be added just before serving, or the
shell will become soggy. Dust with confectioner's sugar and serve.
Cannoli shells are also known as scorze.
Recipe courtesy of The Italian Trade Commission.
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