As the months pass, and without realizing it is public only for the challenges of my dear .. Cooking is not that no longer passionate about cooking at all ... but I recognize I have little time, and every time I find it harder to publish recipes. I would like do, but my health will not let me. A few days ago I posted a recipe, I've taken weeks to edit. And I use a lot, new dishes but have time to take pictures at the plate and then download the photos, edit and write the prescription costs especially for him. That bear a blog, you know all the work that takes this.
Well, I'm going with the theme and I roll it up more ... this month has been proposed theme idea Cuina Mercé per llaminers and as they approach the Carnival, the proposed topic has been sweet Carnival. In my case, as was initially thought to prepare cannolis ... so I decided on sweet Italian Carnival, so my choice are two sweet Italian, Sicilian Cannoli and Galani al forno (although I also fried a little bit to see the result.)
Since I have no time, now I leave as shown in the photos and the quiet weekend, I promise there will be recipe and an explanation of the desserts. I promise you they are delicious and uncomplicated to prepare.
SICILIANOS chocolate cannolis
The cannoli are sweet prepared during Carnival time. It is a sweet from Sicily (although there is a popular belief on this sweet inheritance of the stay of the Arabs in the area), and is so is rare typical Sicilian pastry that does not sell.
I have a coworker who went there a few years ago, and returned from there talking about cannolis all the time (he had eaten so much during your stay ... lol, so since then he planned to prepare, but I'm sure that if it were not for the challenge, yet I would not put with it. The truth is that although I am not much of sweet fried, this recipe is not anything heavy ... but quite the opposite. It is light, no is too sweet, at least with this filling is delicious.
Previously, the dough is rolled in a beer and then is fried. Now they sell a special round tube molds to prepare the cannolis.
size range can go from cannulicchi, no larger than a finger to the largest found in the south of Palermo, which make 15 to 20 cm., With a diameter of 4-5 cm !,
The recipe comes from Recipes for Thermomix, but I adapted a little to my taste and I added cocoa to make them chocolate.
- 150 grams of flour
- 20 grams of butter (this is modified by me)
- 10 grams of sugar
- 80 grams of red wine (marsala or port)
- 1 pinch salt 2 teaspoons cocoa
- value (This modified by me)
- sunflower oil for frying (I prefer olive oil to frying, it is milder in flavor)
For the filling recipe Marikeli
Choose a fill
another recipe, because I liked best. Because as the cannoli is nothing sweet, I preferred to give a more filling sweet vanilla.
- 500 grams of ricotta cheese
- 80 grams of sugar a pinch of cinnamon
- teaspoon vanilla extract
- ½ teaspoon grated chocolate
- ½ teaspoon chopped nuts (pistachios, almonds, walnuts ...)
- icing sugar to decorate
Development
To prepare the Mycook , put all ingredients in the jar, and program speed 30 seconds 6. Wrap in plastic wrap to let it stand until it hardens a little mass if necessary.
For manual preparation, mix the flour, sugar, cocoa and salt.
Add the melted butter, wine to obtain a dough.
Knead a few minutes and wrap it in plastic wrap to let it stand until it hardens a little dough if necessary.
The dough can be stretched or rolled or as I did with a pasta maker. If you do so with the latter, it is much easier, as the dough is stretched thin by a peer. I chose an intermediate number or thin or thick and was very good.
ring emplatado Choose a medium square, and cut the dough, stretched a little more than one side to give a diamond shape. That part longer put the longest part of the tube (greased) and rolled the dough.
Fry in abundant oil dough to see what is golden and place on a plate with paper towels. Once you are not so hot, the mold.
Fill Shopping
prepare filling, mix the cheese (the cheese has enough serum, so it is best to drain in a colander and a fine cloth, as long as possible before making the filling), sugar, cinnamon and vanilla. Let cool for a while to take more consistency. Place in a pastry bag and fill the cannoli, starting from the center to one end and then turn the cannoli and go from the center to the other end.
We put in some bowls or saucers grated chocolate, nuts.
To decorate we take the cannoli and carefully pass the tip of the saucer of chocolate for example and so we spread the chocolate sticks stuffed with cheese, turn the cannoli and do the same with the other end. Serve on plates and decorate it with icing sugar.
By the way, you can see that the dish is a cannoli that are clearer than others, and the clearest is that they are prepared in the oven. This preparation was so good to me, it broke to the pan and was harder, perhaps because I spent a little cooking, thinking it had to brown again, so if you do not prepare well browned.
Note-Once cool and before filling, you can also melt chocolate and pass the tips on the chocolate cannolis .
Galani AL FORNO
Buenos dishes Recipe excerpted from the magazine Sale & Pepe.
Galani, chiacchiere , frappe, crostoli ...
Galani, chiacchiere , frappe, crostoli ...
All these names for this sweet Carnaval, Carnaval a thin candy called Veneto Galan (Tape), which is what would appear if tied.
Galani There are two types of Veneti, which are fried and Galani al forno, which as you may are understood in the oven, I did the latter, but I fried a few inches to see the result. The latter are more flavorful, but healthy first and also very good. The flavor is rich, light and thin. And another thing ... these galani eaten alone ... they are so thin.
The mass was also stretched in the machine to make pasta, so if you have not even think kneading, which is wonderful stretch the dough so easy, then you can cut with a pasta cutter these jagged, as I had not used a rectangular cookie cutter.
Ingredients
- 250 grams of flour confectionery 50 grams of sugar
- 25 grams of lard (I used butter) 2 eggs
- small
- 2 tablespoons marsala
- the grated rind of a lemon
- a hint of vanilla aroma
- a
- pinch of salt ½ teaspoon baking powder ½ teaspoon
- baking icing sugar to decorate
Development
Sift flour, add baking soda, vanilla, sugar, yeast and salt .. Then add the liquid ingredients and knead to form a compact ball, similar to that formed when we make fresh pasta.
If done with a roller, we have to work and could also be thicker. In this type of cookie is ideal because it will be fine Mazacote something works and then or is very thin or is it better to use the pasta maker.
Cut the dough into diamonds of about 6x10 cm. with the wheel cutters with the same wheel in the middle of each gallant, we cut a few centimeters.
Bake at 170 degrees, if a fan and if it is a static oven at 180 º C, until golden.
Sprinkle with plenty of icing sugar.
last about three days and stored outdoors in a dry environment.
And of course, do not miss the wonderful recipes from the rest of cookings:
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