Sicilian Cannoli Recipe
Antonella la Macchia shares her favourite recipe for cannoli, a delicious Sicilian dessert made with fried pastry, ricotta and a range of different toppings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Cannoli tube
- Rolling pin
- Piping bag
- Fine-mesh sieve
- Deep fryer
- Stove
- Pot
- Slotted spoon
- Paper towel
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Kitchen scale
- Plate
- Serving platter
Ingredients
- 150g of plain flour
- 15g of sugar
- 25g of suet
- 1 tbsp of white vinegar
- 1 pinch of cinnamon
- 1l sunflower oil
- 500g of ricotta
- 3 tbsp of icing sugar, sifted
- 40g of dark chocolate, finely chopped
- 1 tbsp of Amaretto, or rum or white marsala
- icing sugar
- pistachio nuts, finely ground
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