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The most popular dessert in Italy for Carnival are the Chiacchiere or as they are called in other regions Cenci, Frappe, Crostoli ... etc.
This is an ultra-proven recipe, full of BUBBLES and VERY CRUNCHY! But not only with the SAME DOUGH I show you how to make fried cannoli, such as SICILIAN CANNOLI, just as crumbly it is crumbly to be filled with lots of RICOTTA CREAM!
Follow me in the kitchen and you will bring to the table 2 desserts with a single dough! 😉
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0:00 Intro
0:33 Let's prepare the dough
2:37 Rest time
2:50 I 🙎♀️
3:23 Panorama
3:29 Let's roll out
4:42 Let's prepare the Cannoli
7:35 Let's prepare the Chat
0:34 Ricotta cream
Ingrediants:
FOR THE DOUGH:
200-210 g flour 00
2 eggs
3 tablespoons of fresh liquid cream or sweet vegetable
3 tablespoons of liqueur about 🥃 type Grappa or Brandy (or others)
1 tsp Sugar
1 pinch of salt
1 grated lemon
Seed oil (peanut or sunflower) for frying
Powdered sugar
FOR THE RICOTTA CREAM:
200 g mixed fresh ricotta (cow and sheep)
4 tablespoons Sweet whipping cream
2 tablespoons Sugar
Pistachio grains
Chocolate chips