Sicilian cannoli owes its name to the river reeds to which the wafer was rolled until a few decades ago during its preparation and is one of the typical Sicilian pastries.

Ingredients

FOR CANNOLI
800 g rice flour
200 g cornflour of the smoked type
300 g cornstarch (cornflour) 10 g xanthan
120 g granulated sugar
15 g bitter cocoa powder
15 g chemical yeast
500 g marsala
160 g whole eggs
100 g butter
5 g salt

FOR THE FILLING

750 g sheep ricotta cheese
1,200 g granulated sugar
400 g dark chocolate chips
400 g candied orange
180 g bitter cocoa powder
2 g bourbon vanilla pods
1 g cinnamon powder

Process

FOR THE PASTING:

Mix sifted rice flour together with cornstarch, cocoa, cornmeal and xanthan by hand or in planetary mixer with hook. Combine, the sugar, marsala and eggs; complete the dough with the softened butter and salt.
Knead well until the dough is smooth and homogeneous. Let the dough rest for 30 minutes in the refrigerator, covering it with plastic wrap.

FOR THE FILLING:

Sieve the sheep’s milk ricotta, collecting it in a bowl, add the caster sugar and vanilla, mixing thoroughly with a spatula.
Divide the mixture in two and flavor one part with bitter cocoa powder and chocolate chips, and the other part with candied orange peel.

FOR FINISHING:

Fill the cannoli on one side with the chocolate filling and on the other side with the candied orange filling. Serve immediately.