Are you looking for a tasty and new appetizer? Here is the proposal of Fancy Factory. Cannoli alla puttanesca are excellent also served as aperitif. Crispy outside, with a rich filling and a strong flavors.
For preparing the waffle, sift in a bowl all dry ingredients. Make a fountain in the center and add one tablespoon of olive oil, vinegar and red wine. Knead until mixture is smooth and homogeneous. If the dough is too dry, add another spoonful of red wine. Cover with a film and refrigerate for at least 30 minutes. Roll out the dough. Using a dough sheeter, start from no. 1 and continue with the No. 2. Using the rolling pin, roll out the pastry thinly.
With the round pastry cutter of 8 cm of diameter make some circles of dough.
Lay them out and stretch the dough slightly with your fingers to give them an oval shape.
Take the molds for Sicilian cannoli and wrap a disk of dough on each of them. Add a bit of water on the top and press firmly to weld them well and prevent the open during the cooking.
In a pan add the lard and light the fire. As soon as it reaches the right temperature, plunge the cannoli one by one and let it cook for few seconds.
Drain the excess of lard and let it cool. Pull out the mold.
With a fine sieve, sift the ricotta and then put it in a bowl. Add some oil, pepper, olives, dried rehydrated tomatoes, capers, anchovy fillets and blend them for few seconds.
Put the ricotta cream in a pastry bag with a smooth nozzle. Stuff the cannoli only when necessary.
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