Sicilian Fried Cartocci Recipe
Category: Yeasted Breads
Servings: 11 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 500g |
| Whole milk | 250ml |
| Lard | 50g |
| Sugar | 50g |
| Fine salt | 8g |
| Dry yeast | 3g |
| Egg | 1 |
| Peanut oil (for frying) | 5 liters |
| Sheep ricotta cheese | 400g |
| Sugar (for filling) | 200g |
| Dark chocolate chips | 80g |
| Sugar (for dusting) | As needed |
| Peanut oil (for brushing) | As needed |
Nutritional Information (Per Cartoccio)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~7g |
| Carbohydrates | ~50g |
| Fat | ~15g |
| Fiber | ~1g |
| Sugar | ~25g |
Instructions
Step 1: Prepare the Filling
- Start by preparing the ricotta filling, which requires resting in the refrigerator for at least 4 hours.
- Drain the ricotta cheese thoroughly to remove excess water. Use a fine mesh sieve to press the ricotta, ensuring it becomes smooth and creamy.
- Combine the drained ricotta with 200g of sugar in a mixing bowl. Mix until smooth and well combined.
- Fold in the dark chocolate chips. Cover and refrigerate for 4 hours.
Step 2: Prepare the Dough
- In a large bowl, sift the flour and mix it with 50g of sugar.
- Add the egg and gently incorporate it into the flour mixture.
- Melt the lard using a double boiler or microwave, and separately dissolve the salt in 125ml of warm milk.
- Gradually add the milk and salt mixture to the flour, followed by the melted lard.
- Begin mixing the ingredients with a fork until the dough starts to come together. If the dough feels too sticky, sprinkle a bit of extra flour.
Step 3: Knead the Dough
- Once the dough has formed, transfer it to a clean work surface. Knead for about 15 minutes until it becomes smooth, elastic, and non-sticky.
- If you have a stand mixer, start with the paddle attachment, then switch to the dough hook for thorough kneading.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Allow it to rise in a warm, draft-free area (such as an oven with the light on) for approximately 2 hours, or until it doubles in size.
Step 4: Shape the Cartocci
- Prepare a tray by lining it with parchment paper and lightly brushing it with peanut oil.
- Divide the risen dough into 11 pieces, each weighing approximately 70g.
- Roll each piece into a rope about 30cm long. Wrap each rope gently around a metal cannoli mold, overlapping the edges slightly to secure the dough.
- Avoid stretching the dough too tightly and leave a small gap at each end of the mold to accommodate rising during the second proof.
- Place the shaped cartocci on the prepared tray, cover them with plastic wrap, and let them rise for another hour in a warm place.
Step 5: Fry the Cartocci
- Heat peanut oil in a deep, heavy-bottomed pot to 170°C (338°F). Use a thermometer to maintain the temperature, as overheating may burn the dough.
- Carefully lower the cartocci into the oil using tongs. Fry in batches, turning them frequently for even browning. Each cartoccio should cook for 6-7 minutes until golden brown.
- Remove the fried cartocci and place them on a paper towel-lined tray to absorb excess oil.
Step 6: Fill and Finish
- Once the cartocci have cooled slightly, fill a piping bag fitted with a star tip with the prepared ricotta mixture.
- Pipe the filling generously into both ends of each cartoccio until full.
- Dust the finished cartocci with a light sprinkling of sugar for a perfect finishing touch.
Serving Suggestions
These delightful Sicilian Fried Cartocci are best enjoyed fresh, preferably on the same day they are made. Serve them as a decadent breakfast treat or a sweet snack alongside a cup of espresso for an authentic Italian experience.
Enjoy the irresistible flavors of Sicily with every bite!
