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Cake Baked Eggplant (feeling) Sicilian cannoli

I did not know what to call it - just maybe describe it, that yes - and here, therefore, that I ended up borrowing one of the very typical genius signed Gabriele Bonci, er Prince Roman der yeast ... because I do not know if you ever got by him to lunch / dinner and maybe getting the pizza c'avete 'feeling of lasagna' , so to speak. Excellent, with all those flavors and distinctive defining characteristic ... the lasagna, of course. Taste, close your eyes and the feeling is exactly that one, neither more nor less. And then, as c'avevo (SOR) on rice, but also reflected enough, I take at the chance of (my)-cannoli cake to steal this thing of 'name' strongly evocative ( in the sense of familiarity with that evokes ) and the recipe is the classic Sicilian cannoli, found here ( with small variazioni sul tema, ma robetta talmente minima che nemmeno ci si fa caso ). Per cui sugna ( ed io che pensavo che quest'anno, glissando la parentesi pastiera, glissavo pure l'opzione sugna semi-utilizzata e lasciata a morire in frigo... perchè è così che andrà a finire ), marsala, aceto, poco cacao... nel caso non ve ne foste accorti, la sfoglia ( anzi, la scorcia ) dei cannoli è particolarissima, un po' scura, profumata all'inverosimile, croccante ( e infatti il cannolo andrebbe rigorosamente farcito un attimo prima dell'assaggio ), solo che m'ero impuntata sulla questione "e se facessi tutto come da ricetta e poi, invece di friggere, stendo nello I put in the oven and mold directly ??!!" . You know, the operation is easy, you can safely try, you care to spread it really thin and you're done. For boh, which will be well, frying, the taste in general takes new shapes and textures ... to be honest to the end, I would find pocopoco pesantina and sickly. And certainly not brittle, but more compact -ina ... oh well, turn of phrase to say that on the second lap, there ran a pastry crust classic, no sugar and I liked the result much more. But anyway, in case, keep me informed!:))

A cannolo buonobuono in Rome?
Quello di Cristalli di Zucchero non è affatto male, ancora meglio quello di Ciuri Ciuri ... ma anche sull'argomento, manco a dirlo, tenetemi informata! ;-)

Ed i lettori mi tengono giustamente informata... segnalandomi, anzi, segnalando a noi tutti i magnifici cannoli del bar Mizzica ( ok appuntato in agenda, con priorità alta ).


Torta (sensazione di) cannolo siciliano

per la base:
250 g di farina
35 g di strutto
20 g di zucchero semolato

1 egg a pinch of salt
7 g cocoa
30 g of dry Marsala
30 g white vinegar

to stuff:
500 g ricotta fresh sheep
300 grams of sugar
1 pinch ground cinnamon
1 / 2 vanilla bean
75 g dark chocolate chips
4 candied orange peel
chopped pistachios for garnish

For the cream cheese (just do a day before) drain the ricotta in order to eliminate Most of the serum. Knead thoroughly with sugar, let it sit for an hour and then setacciatela. Add the cinnamon, the contents of 1 / 2 vanilla bean, candied orange peels and finely chopped dark chocolate chips. Cover and let stand in refrigerator for 24 hours.
For the cover, with the help of a blender (you can also do this by hand, or with un'impastatrice, but I think the sound is really perfect:)), mix flour, sugar, cocoa and salt. Add the lard and mix well, add the egg and then, continuing to whisk, add the Marsala and vinegar: you get a soft dough, but large enough and not sticky. Form a ball, flatten slightly, wrap in plastic wrap and let stand in refrigerator for at least an hour. So, spread to a thickness of 2.3 mm (if necessary, help with a little flour to the dough does not stick to the rolling pin, the ideal would be spread between two sheets of parchment paper) and used to line the tin with 24 cm in diameter, lightly buttered and floured. Drill holes with a fork, cover with a sheet of parchment paper, arrange above the pulses (or the beads of ceramic products, confectionery, but also a smaller print, it is important to weight so that the base and cook without stuffing, not swollen). Bake at 180 degrees for 15 minuti, quindi estraete, eliminate la carta da forno con i legumi (o ciò che avrete utilizzato) e lasciate asciugare in forno ancora dieci minuti. Estraete e lasciate raffreddare completamente. Conservate in frigorifero fino al momento dell'utilizzo. Farcite con la crema di ricotta solo un attimo prima di servire e completate spargendo la granella di pistacchi su tutta la superficie della torta.

Nota: se, invece, preferite una normale pasta brisée, rigorosamente non zuccherata (io, col senno di poi... penso seriamente di preferirla), la ricetta precisa ed infallibile la trovate qui . :))