Sicily

Cannoli siciliani

Crisp fried shells, sweet ricotta inside, pistachio at the ends. Fill them right before eating. Always.

90 minTime

16 gProtein each

mildSpice

Sicily's tubes1 chapter · 1 min read

Make it your way

Grandma's waySheep's ricotta, fried shells, candied fruit.

The original

636kcalsame

16 gproteinsame

3 gfibresame

90minutessame

Cannoli.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Sugar1 tbsp for shells, 1/2 cup for filling

Butter2 tbsp

Cocoa powder (unsweetened cocoa powder)1 tsp

Vinegar2 tbsp white wine vinegar (Sicilians use Marsala)

Egg1, plus white for sealing

Cooking oil (vegetable oil)for deep frying, about 5 tbsp absorbed

Ricotta500 g, drained overnight

Dark chocolate (bittersweet chocolate)50 g, chopped

Candied peel (tutti frutti or candied orange peel)3 tbsp

Pistachios3 tbsp, chopped

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps

1Rub butter into flour, cocoa and a spoon of sugar; add vinegar and egg and knead into a firm dough. Rest 1 hour.
2Roll very thin, cut 10 cm circles, wrap around cannoli tubes and seal with egg white.
3Fry at 175C until golden and blistered; slide off the tubes and cool.
4Beat drained ricotta with sugar and vanilla until smooth; fold in chocolate and peel.
5Pipe into shells just before serving and dip the ends in pistachio.

Serve it like this

Fill just before serving, dust with icing sugar and arrange on a platter with candied orange and pistachio at the ends.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sicily

Cannoli siciliani

Crisp fried shells, sweet ricotta inside, pistachio at the ends. Fill them right before eating. Always.

90 minTime

16 gProtein each

mildSpice

Sicily's tubes1 chapter · 1 min read

Make it your way

Grandma's waySheep's ricotta, fried shells, candied fruit.

The original

636kcalsame

16 gproteinsame

3 gfibresame

90minutessame

Cannoli.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Sugar1 tbsp for shells, 1/2 cup for filling

Butter2 tbsp

Cocoa powder (unsweetened cocoa powder)1 tsp

Vinegar2 tbsp white wine vinegar (Sicilians use Marsala)

Egg1, plus white for sealing

Cooking oil (vegetable oil)for deep frying, about 5 tbsp absorbed

Ricotta500 g, drained overnight

Dark chocolate (bittersweet chocolate)50 g, chopped

Candied peel (tutti frutti or candied orange peel)3 tbsp

Pistachios3 tbsp, chopped

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps

1Rub butter into flour, cocoa and a spoon of sugar; add vinegar and egg and knead into a firm dough. Rest 1 hour.
2Roll very thin, cut 10 cm circles, wrap around cannoli tubes and seal with egg white.
3Fry at 175C until golden and blistered; slide off the tubes and cool.
4Beat drained ricotta with sugar and vanilla until smooth; fold in chocolate and peel.
5Pipe into shells just before serving and dip the ends in pistachio.

Serve it like this

Fill just before serving, dust with icing sugar and arrange on a platter with candied orange and pistachio at the ends.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cannoli siciliani

Make it your way

Ingredients

Method

Cannoli siciliani

Make it your way

Ingredients

Method

Make it a meal