Cannoli del Monastero di Sant’ Andrea

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Preparation info

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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Add ½ cup mild goat cheese, such as Montrachet, to the ricotta and sugar before beginning to beat the filling, to approximate the flavor of ricotta pecorina, almost unobtainable in the United States. Use candied orange peel, not citron, in the filling. Fry the shells in lard.