Cannoli alla Puttanesca

Step 1

To prepare the cannoli alla puttanesca, sift the dry ingredients into a bowl. Form a fountain in the center and add 1 tablespoon of olive oil, vinegar and red wine. Knead until you get a smooth and homogeneous dough. If the dough is too dry, add another tablespoon of red wine. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out the dough. Using the classic dough sheeter, start from # 1 and continue to browse up to # 2. Using a rolling pin, roll out the dough thinly.

Step 2

Add some flour on the surface and form circles of dough with the 8 cm diameter round cutter.

Step 3

Roll them out and lightly stretch them with your fingers to give them an oval shape.

Step 4

Take the Sicilian cannoli molds and wrap a disc of pasta on each of them. Add a little water on the closure and press firmly to weld well and prevent them from opening during cooking.

Step 5

In a saucepan add the lard and light the fire. As soon as it reaches the right temperature, insert the cannoli one by one, which will have to cook for a few seconds.

Step 6

Drain the excess lard and let it cool. Take out the mold.

Step 7

With a fine mesh sieve, pass the ricotta and then put it in a blender. Add a dash of oil, pepper, olives, re-hydrated dried tomatoes, capers, anchovy fillets in oil and blend for a few seconds.

Step 8

Put the ricotta cream in a pastry bag with a smooth nozzle. Fill the cannoli only when serving them.