recipe taken from my store, well, certainly not about a cake to do now, but tenetene account, because 'and indeed' the King of our rotisserie sweet! I know I'll be 'taken for granted, but you can not just' come to Palermo and have breakfast with him! But as Paoletta http://aniceecannella.blogspot.com/search/ label / Kitchen% 20Siciliana
the Sicily you never stop to eat and especially to try a food that "absolutely" can not 'lose! Sara' s why my friends never Sicilians, when they plan to spend even just a weekend here, you put on a diet two weeks before ?!
Cartoccio Palermo
0 800 g flour 50 g of lard
25 g of yeast
1uovo
1 / 2 cups milk
50 g sugar 1 teaspoon of vanilla extract
required for Preparation:
torches of aluminum, such as those for making cannoli
oil for frying pan
a very deep, 'cause they are fried by immersion. Put the flour
sifted in a planetary (or hand) and add the lard vaniglina.Impastare well, add crumbled yeast, sugar and milk just warmed, just poco.Unire a pinch of salt and continue until you get a impastoomogeneo. Add the beaten egg
leggemente and knead until the dough incordatura.Ungere leggemente oil and put the dough will alievitare 2 ore.Quando 'ready, set of sausages and roll them around the torch has been buttered and floured (remember to grease your hands to do this.) Replace the cones to rise again a ora.Nel meantime prepare the fryer, dip the cones and pull them out when they dorati.Lasciare cooler and fill with cream cheese and chocolate chips, go into sugar e. .. you do not have time to say they are ready ... to be already 'finished. I
telegram cream topping should be like that of cannoli, well sifted!
doses here if you need: 400g ricotta
250 g of sugar (a little 'less)
chocolate chips and the secret' to sift the ricotta with the sugar through a sieve several times!
and 'hard work, but worth it.
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