Sicilian cartocci with ricotta cream: a real delicacy ready in no-time!

published on 29 February, 2020 at 09:55
INGREDIENTS
500g of flour
50g of sugar
50g of lard
250ml of milk
1 egg
1 pinch of salt
1 bag of beer yeast
 
METHOD
  1. Dissolve the lard. Combine flour, salt, sugar, and in a separate bowl yeast with a little milk and some sugar, then add the mixture to the flour and mix everything. Add the rest of the milk and the egg, then add the melted lard and mix again. Cover the dough and leave for two hours. During this time, make mini foil molds to roll and bake the dough.
  2. Then take 70 grams of dough, roll it and wrap it around the foil. Line the dough on a baking sheet with baking paper.
  3. Roast on extra heated oil.
  4. Milk Cream Ingredients: 300 ml sweet cream, 1 tsp vanilla extract, 1 vanilla sugar.
  5. Once the flutes have cooled, remove the foil and fill with cream. Roll them in sugar.
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