Cannoli Siciliani - Italian Recipe

Cannoli Siciliani

🌍 Italian, Sicily Difficulty: ●●●○○

The shells must be fried until blistered and shattering-crisp. Fill them only at the moment of serving — a filled cannolo that sits for even thirty minutes turns soggy. The ricotta must be sheep's milk, drained overnight until dense.

Ingredients

• • Shells:** 200g flour, 2 tbsp cocoa, 50g sugar, 30g butter, white wine, egg white
  • Filling:** 500g sheep's milk ricotta, 150g sugar, chocolate chips, candied orange peel

Method

1. Making — Make stiff dough; rest 1 hour.
2. Rolling — Roll thin; cut circles; wrap around metal tubes; seal with egg white.
3. Deep frying — Deep fry until crisp; cool; remove tubes.
4. Mixing — Mix ricotta with sugar, chocolate, peel; pipe into shells. Serve immediately.

Tags: **shells:** 200g flour, **filling:** 500g sheep's milk ricotta · Source: Brittani's Almanac