Cannolo di ricotta
translation - from Ricette di Osterie d'Italia: i dolci - 86
3 hectograms wheat flour (just under 3 cups)
3 hectograms semolina flour (hard grained)
2 hg cornstarch
3 whole eggs and a yolk
80 g sugar
half glass red wine
2 spoonfuls extra-virgin olive oil
1 little bit of vanilla
1 little bit of salt
filling:
3 hg sugar
powdered sugar
chocolate
1 kilo ricotta
a little bit of cinnamon
Directions:
made a hill of flour and put a hole in it, add 2 whole eggs & 2 yolks, sugar & wine. work it towards the center - pulling in the flour from the outward parts. work it til the dough is firm & smooth. roll it out to thin sheets & use a cup to cut disks 10 centimeters in diameter.
Wrap the dough around the molds (of bamboo or tin, 12 cm long) that you should first grease with oil to prevent pasta from sticking.
working on this part of the translation:
prima di avvolgerli - consiglia il cuoco sebastiano Formica, spalmate con l'albume rimasto il punto dove i due lembi di pasta so sovrappongono, permettendo cosi al cannolo di restare della forma desiderata.
before wrapping - as suggested by the chef Sebastiano Formica - coat with egg white the point where the two edges of dough overlap, allowing the cannoli to stay in shape.
for cooking, you can fry or bake. (note: my friend recommended not baking as he said the cannoli tend to fall apart)
in padella, fate scaldare abbondante olio de semi di arachide (se volete potete usare anche una friggitrice) e tuffatevi dentro i cannoli ancora avvolti nel loro stampo. ritirateli quando avranno assunto un bel colore dorato e fate asciugare su carta assorbente.
in the pan, let heat plenty of oil from peanut (if you want you can also use a fryer) and dive into the cannoli still wrapped in their mold. retire when they made a beautiful golden color and let dry on paper towels.
a parte preparate il ripieno che dovrete utilizaare solo poco prima di servire, per evitare che la cialda dei cannoli si ammorbidisca perdendo la sua caratteristica friabilita
except that you use that, prepare the filling just before serving, so that the wafer of cannoli soften losing its characteristic crispness
in una ciotola mettete la ricotta, dopo averla fatta sgrondate per l'intera giornata precedente, e lavoratela a lungo con lo zucchero el la cannella aiutandovi con una forchetta finche non sara diventata una crema piuttosto soda
Put the ricotta in a bowl after having made drain for the entire previous day, and work it in along with the cinnamon sugar el helping with a fork until it became rather a firm cream.
riempite le cialde, liberate dagli stampi e fredde, con il ripeno, aiutandovi con un sac a poche, intingete i lati nelle scaglie di cioccolata fondente, imbiancate con zucchero velo e servite.
filled wafers, freed from the molds and cold, with ripening, using a piping bag, dip the sides in dark chocolate flakes, white-washed with icing sugar and serve.