Sicilian cannoli

21/01/2013 - Who would have thought that the traditional Sicilian cannoli are so easy to prepare!

- 5 waffles for Sicilian cannoli
- 250 g goat ricotta DOP "Sapori del Sud"
- 250 g ricotta Fiordilatte Campana "Sapori del Sud"
- 250 g of powdered sugar
- 50 g Modica chocolate 70% cocoa with sugar Mascobado "Sabadi"

Articolo tratto da: Anne to London

Who would have thought that the traditional Sicilian cannoli are so easy to prepare!

- 5 waffles for Sicilian cannoli
- 250 g goat ricotta DOP "Sapori del Sud"
- 250 g ricotta Fiordilatte Campana "Sapori del Sud"
- 250 g of powdered sugar
- 50 g modica chocolate 70% cocoa with sugar Mascobado "Sabadi"

Drain the ricotta and press both ricotta types through a sieve and mix well. Stir in the icing sugar and leave the cream for 2 hours in the fridge. Add the grated chocolate.

Fill the cannoli until shortly before serving because the waffle gets soft otherwise. Fill the waffles with a long-handled spoon. Garnish with powdered sugar and grated chocolate.

Recommended wine: Brut Ferghettina