La ricetta GUSCI PER CANNOLI SICILIANI
I GUSCI PER CANNOLI SICILIANI sono un piatto tradizionale della cucina siciliana, conosciuto per la sua delicatezza e il suo sapore intenso. Questa ricetta è importante per chi vuole preparare questo tipo di dolce in casa, poiché richiede una certa pazienza e attenzione ai dettagli. I GUSCI PER CANNOLI SICILIANI sono comunemente consumati durante le feste e gli appuntamenti speciali.
- Prendete l’impasto from the fridge and cut it in half. Sprinkle some flour on your work surface and roll out the dough thinly (about 2 mm thick) with a rolling pin.
- Use a cylinder-shaped cookie cutter with a diameter of about 8 cm to cut out the dough. In a small bowl, beat the egg yolks and positioning the cylinder at the center of each dough circle, brush the inner edges with egg yolk to help seal the two ends of the cannoli.
- Closure the pasta tighly and place it on a plate. Once all the cannoli have been formed, heat the sunflower oil in a deep frying pan to the boiling point, then reduce the heat to medium-low and fry the cannoli in batches of 6, turning them occasionally, until they are golden brown (about 3 minutes per side).
- Remove the fried cannoli from the oil and place them on paper towels to drain excess oil. After 2 minutes, you can remove them from the cylinder, being careful not to burn yourself.
- Melt the dark chocolate in the microwave, then brush the inside of the cannoli with the melted chocolate. This step not only enhances the flavor but also helps keep the cannoli crispy for a long time.
Per maggiori dettagli o varianti vai alla ricetta completa.
