Cooking tips sorrentine - Cannoli to the Sorrentina
500 grs. of flour
1 teaspoon of sugar
1 walnut-tree of lard
a pinch of salt
White wine or marsala q.b.
Oil of seeds of peanuts to fry
Cream will mess up
To prepare the pasta of the cannolis to put on a plan the flour to crown, in the center the lard, the salt, the sugar and to amalgamate the all with the wine or with the thin marsala to get a very soft and elastic pasta.
To stretch her/it thin and to cut out some small squares that you/they must be wound around form her of it: small pipes of can, so that two angles of pasta overlaps.
To slightly press with the polpastrllis of the fingers to close the extremity of the quadratinis of pasta, and to plunge the pipes so covered with pasta in warm abundant oil of seeds. The cannolis gilded risulterano in few second, to remove them from the fire, to make to drip well them and, when they will be lukewarm to gently unthread them from the pipe.
To stuff them with the select cream and to dust them with sugar to veil.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.