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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Cannoli
Italian
Sicilian
Dessert
Fried
Traditional Sicilian pastry tubes filled with a rich, sweet ricotta cream, studded with chocolate chips and dusted with powdered sugar - a true taste of Italian pastry craftsmanship.
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RECIPE
Cannoli
Traditional Sicilian pastry tubes filled with a rich, sweet ricotta cream, studded with chocolate chips and dusted with powdered sugar - a true taste of Italian pastry craftsmanship.
Prep60 mins
Cook15 mins
Total75 mins
Servings8
Italian
Sicilian
Dessert
Fried
Ingredients
- 250g ricotta cheese, well-drained
- 100g powdered sugar
- 50g dark chocolate chips
- 1 tsp vanilla extract
- 250g all-purpose flour
- 30ml white wine
- 30ml olive oil
- 1/4 tsp salt
- 1 large egg (for egg wash)
- Vegetable oil for frying
Preparation
1
For filling: Mix ricotta, powdered sugar, and vanilla until smooth
2
Fold in chocolate chips and refrigerate
3
For shells: Mix flour, salt, wine, and olive oil into a smooth dough
4
Knead for 10 minutes until elastic, then rest for 30 minutes
5
Roll dough very thin and cut into 4-inch oval shapes
6
Wrap each oval around cannoli tubes, sealing with egg wash
7
Heat vegetable oil to 375°F (190°C)
8
Fry shells until golden brown, about 2-3 minutes
9
Remove tubes and let shells cool completely
10
Pipe ricotta filling into cooled shells just before serving
11
Dust with additional powdered sugar
Servings and Nutrition
Number of Servings in Cannoli8
Nutrition for 1 serving (1 cannolo)
320Calories (kcal)
8Protein (g)
36Carbs (g)
17Fat (g)
Protein 8.0g10%
Carbs 36.0g44%
Fat 17.0g47%