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Le ricette di Pierre

CANNOLI

Ingredienti:

Involucro:

200 g farina
30 g zucchero
20 g strutto
10 g cacao
2 uova
1 po' marsala
Ripieno:
500 g ricotta di pecora
300 g zucchero
1 hg zuccata (zucca candita), a cubetti
1 hg cioccolato fondente a cubetti
1 po' vaniglia

Impastare gli ingredienti per la pasta, stenderla e tagliarla. Si ottengono 12 cannoli, tagliando la pasta in rombi di 10--12 cm di lato. Avvolgere la pasta sui cannelli in metallo e friggerla.

Impastare la ricotta con zucchero e vaniglia, poi aggiungere zucca e cioccolato ed usare l'amalgama per riempire i cannoli.

Provenienza: Quaderno Del Basso-Orsini 13/08/1994

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