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The dish's story
A historic Noto pasticceria run by Corrado Assenza, top-ranked in Sicily by Gambero Rosso (Tre Torte), famed for cannoli and cassata made with fresh sheep's-milk ricotta.
📋 Gambero Rosso🍴 Traditional Sicilian recipe — Caffè Sicilia
📋 recipe source: Recipes from Italy - Sicilian CannoliIngredients
- • all-purpose (or 00) flour 200 g
- • powdered sugar 35 g
- • softened lard (or butter) 20 g
- • unsweetened cocoa powder 1 tsp
- • ground cinnamon 1 tsp
- • instant coffee powder 1 tsp
- • fine salt 1 tsp
- • egg 1 medium
- • Marsala wine 50 ml
- • egg white, for sealing 1
- • oil, for frying 2 liters
- • sheep's-milk ricotta, well drained 500 g
- • granulated sugar 180 g
- • dark chocolate chips 60 g
- • chopped pistachios, to decorate to taste
- • candied cherries or orange, to decorate to taste
- • powdered sugar, to finish to taste
Method
- 1 Mix the flour, powdered sugar, cocoa, cinnamon, coffee and salt. Work in the lard and egg, then add the Marsala and knead into a smooth, firm dough. Wrap and chill 30 minutes (or up to overnight).
- 2 Drain the ricotta in a sieve in the fridge for several hours or overnight, then beat it with the sugar until smooth and creamy. Fold in the chocolate chips and keep chilled.
- 3 Roll the dough very thin, about 3 mm. Cut 10-12 cm discs and wrap each around a metal cannoli tube, sealing the overlap with a dab of egg white.
- 4 Heat the oil to 180C / 350F. Fry the shells a few at a time, turning, for 1-2 minutes until golden and blistered. Drain on paper, let cool, then slide off the tubes.
- 5 Just before serving, pipe the ricotta cream into both ends of each shell. Dip the ends in chopped pistachios or candied fruit and dust with powdered sugar. Fill only at the last moment to keep the shells crisp.