Ingredients for 25 cannoli:
(For the puff pastry of the cannolo)
250 g of flour, 80g of Marsala, 80 g of oilseed, 40g of sugar, a pinch of salt.
(For the cream of ricotta cheese)
1 kg of ricotta cheese, 150g of icing sugar, 50g of chocolate chips, a handful of pistachios.
Mix all the ingredients of the puff pastry together in a uniform manner; then put a plastic wrap and let stand for at least 30 min.; then stretch the puff with a rolling pin, in order to obtain a very thin shee, and create the shape of a circle with a diameter of about 10 cm. Roll the puff pastry until the two end points touch themselves and weld the center of the contact point with finger pressure. Fry with boiling oilseed. For the cream of ricotta cheese, mix all the ingredients in a pot; once you obtained a smooth cream, gently insert it into the cannolo.
The Japanese chef Kentaro Kawai offers this recipe of the Ristorante Pocho in Macari, a district of San Vito Lo Capo (Sicily).
Kentaro, who loves Italian cuisine, has worked in several Italian restaurants, especially in Sicily; Valpolicella, spent a short time as a chef supporting the Enoteca della Valpolicella (Fumane) and Groto de Corgnan (Sant’Ambrogio di Valpolicella).
For us, the chef Kentaro proposes his Sicilian cannoli with ricotta cheese, to pair with our Recioto di Soave DOCG Classico 2008.