Bonetta dell’Oglio was born in Palermo and has learnt to appreciate the value of good cuisine since she was a child. Straight after her studies at the Gordonstoun College, where she took a degree in English, she spends many years recovering and decorating old palaces in the city. In 2004 she makes eventually the decision of transforming her passion for gourmet cuisine into a job. In the meantime, she has the chance to meet Francesco Guccione with whom she unveils a partnership for La Dispensa dei Monsù, a restaurant she deeply loves and that boasts of a good prestige, mentioned by several tourist guides and international headings, even without the support of a press office. After many years of professional catering for private Events ordered by Public Institutions in Sicily and by the Foreign Office in Rome, her meeting with Nicholas Joly coming to Palermo for a course has a great impact on her future. During her career, she has created innovative recipes such as the Sushiliano, namely a Sicilian sushi and the Deconstructed Cassata, apart from many other options to her menu changing every week. Her cuisine is based on local products cultivated with biodynamic methods. She strongly promotes organic farming and biodynamic grape growing.
“Kitchen is love and passion.Food and wine is love and passion. Sicily is love and passion.After 10 years of experience, my dream is that sicilian kitchen brings me around the world… I’ve already started and it’s great experience now Pure stuffs, pure ingredients, pure agriculture…
Call me and join me in: “SICILIAN FOOD EXPERIENCE”
Occupation: Chef coordinator of the “school of country cooking” Mandrarossa, Menfi, Sicily
“HOMEMADE” CANNOLI SICILIANI fatti in casa
An outstanding recipe by Bonetta for one of the world-famous Sicilian sweets:
“Cannolo Siciliano”. Better when it is “homemade”, it will reveal the essence of Sicily !!!
- For the Ricotta Cream:
- 1 kg (2.20 lb.) of fresh ricotta from sheeps’ milk
- 450 grams (15.87 oz.) of sugar
- A pinch of ground cinnamon
- 150 grams (5.19 oz.) of dark chocolate, chopped or chips
- Candied orange peel, preferably homemade (next recipe!)
Mix the ricotta with sugar, stirring vigorously with a whisk. Add the cinnamon, cover, and allow to sit in the refrigerator for 12 hours.
When the cannoli shells (scorze o scoccie) are ready, then you’ll add the chocolate into the mix.
- For the cannolo shell (scorza o scoccia):
- 400 grams (14.10 oz.) of flour
- 75 grams (2.65 oz.) of lard (strutto)
- 40 grams (1.41 oz.) of caster sugar
- 2 eggs
- 1 egg white
- A pinch of fine Sicilian sea salt
- 60 grams (2.1 oz.) of dry Marsala wine
- 60 grams (2.1 oz.) of red wine vinegar
- One cannoli form to wrap the dough
- One circular mold for cutting discs
- One pastry bag
- Sunflower oil for frying
Stir together the flour, sugar, and salt. Add the lard to the flour mixture and mix well, then add the eggs until well incorporated. Add the Marsala and vinegar until the dough is soft. Shape the dough into a ball, wrap in plastic wrap and chill in refrigerator for at least one hour.
Roll out the dough to a thickness similar to a sheet of fresh pasta, dusting with the flour and work the dough. When you reach the desired thickness, use a circular form to cut discs with a diameter of about 10 cm (3.93 in.).
Beat the egg white and set aside.
Grease the cannoli form with oil and wrap the dough around it, brushing the edges with the beaten egg white. Slide the cylinders of dough off the form and fry in abundant hot oil, two or three at a time. As soon as the shells are a nice golden brown, drain and cool on paper towels.
When the cannoli shells reach room temperature, use a pastry bag to fill them with the ricotta cream and place a strip of candied orange peel at each tip. Dust with powdered sugar… and savor the sweet flavor of Sicily!!!
Cannoli are best enjoyed when they are fresh and crispy. Filling them just a few minutes before eating will prevent a soggy shell. Cannoli can be stored in a refrigerator for up to one day.
English revision by Valeria R. Casale of www.OnPointTranslation.com