1

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Sicilcampani Cannoli with ricotta and pears

ingredienti

persone

4

Sale iodato

1 pinch

Uova

1 unit

Pere

1 unit

Zucchero bianco

2 spoons

Vino bianco da tavola

4 spoons

Acqua

4 spoons

Farina di frumento tipo 00

250 grams

Burro

25 grams

Vino bianco da tavola

70 grams

Zucchero bianco

25 grams

Cannella macinata

1/2 gram

Ricotta di pecora

700 grams

Zucchero a velo

150 grams

Cacao amaro

5 grams

Dolci da Italia - Campania

Sicilcampani Cannoli with ricotta and pears

Sicilcampani Cannoli with ricotta and pears

vegetariano con glutine con uova con lattosio ricco in calcio ricco in potassio ricco in fosforo

pronta in

2 ore 30 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Sicilcampani Cannoli with ricotta and pears

.... and why not combine the two flavors of our beautiful Italian regions ... the Sicily and the Amalfi Coast Campania thanking Sal de Riso

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 1

Mix all ingredients for the waffles: flour, butter, cocoa, wine 70g, sugar 25g pinch of salt, cinnamon and egg. Wrap the dough in plastic wrap and keep in the fridge at least 2 hours.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 2

Working with the whisk the ricotta with the sugar.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 3

Cut the pear into cubes and slices for decoration put in a pan with the wine and the water and 2 tablespoons of sugar. Simmer for about 20 minutes or until the pear has softened.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 4

Allow to cool and add the diced pears into the processed cheese. Keep the slices aside for decoration.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 5

Take the dough and spread thinly and emphasize very thin, with a coppapasta make records that will be wrapped around cylinders and sealed with a bit 'of albumen.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 6

Fry in hot oil with a high temperature NO. Once cooled remove them from the cylinders and fill with the ricotta pears.

Foto preparazione Sicilcampani Cannoli with ricotta and pears

step 7

Cannoli Sprinkle with icing sugar and decorate with slices of pear.

fabbisogno giornaliero
(per persona)

Main +

Calories 812.69 kcal n.d.

Fat 30.84 g n.d.

Carbohydrates 105.67 g n.d.

Protein 30.25 g n.d.

Fibers 8.22 g n.d.

Water 207.47 g n.d.

Ashes 3.4 g n.d.

Sugars 52.28 g n.d.

Starch 36.58 g n.d.

Minerals +

Calcium 401.84 mg n.d.

Sodium 254.15 mg n.d.

Phosphorus 545.95 mg n.d.

Potassium 511.56 mg n.d.

Iron 3.5 mg n.d.

Magnesium 118.26 mg n.d.

Zinc 3.99 mg n.d.

Copper 0.39 mg n.d.

Manganese 2.68 mg n.d.

Selenium 68.75 mcg n.d.

Fluorine 66.47 mcg n.d.

Vitamins +

A 268.31 mcg n.d.

B1 0.34 mg n.d.

B2 0.54 mg n.d.

B3 3.4 mg n.d.

B5 1.01 mg n.d.

B6 0.38 mg n.d.

B9 0.01 mcg n.d.

B12 0.73 mcg n.d.

C 1.41 mg n.d.

E 0.96 mg n.d.

B12 added 0.0 mcg n.d.

D 0.71 mcg n.d.

K 5.25 mcg n.d.

Total choline (Vit. J) 88.3 mg n.d.

Lipids +

Monounsaturated 8.4 g n.d.

Polyunsaturated 1.88 g n.d.

Saturated 18.53 g n.d.

Cholesterol 152.91 mg n.d.

unsaturated 10.28 g n.d.

Amino acids +

Phenylalanine 1.51 g n.d.

Isoleucine 1.41 g n.d.

Histidine 1.08 g n.d.

Leucine 2.88 g n.d.

Lysine 2.72 g n.d.

Methionine 0.68 g n.d.

Tyrosine 1.29 g n.d.

Threonine 1.23 g n.d.

Tryptophan 0.36 g n.d.

Valine 1.7 g n.d.

Other +

Ethyl alcohol 2.93 g n.d.

Caffeine 2.88 mg n.d.

Theobromine 25.71 mg n.d.

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