Preparation info

  • Makes


    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We’ve become known for serving excellent cannoli, and it was kind of deliberate on our part. There’s a lot of bad cannoli out there. Don’t eat those. Here we cook the shells in pig fat, as is Sicilian tradition.


Cannoli Shells

  • 100 g plain flour
  • 40 g red wine
  • 10 g softened pig fat (lard)
  • 5 g sugar
  • 5 g salt
  • flavourless oil, for deep-frying


To make the cannoli dough, put all the ingredients into a freestanding mixer fitted with a dough hook and mix until a dough forms. Rest for half an hour then use a pasta machine to roll out the dough to the second smallest setting. Cut into discs and roll around cannoli moulds.

Heat the oil in a deep-fat fryer to 190°C. Carefully lower in the cannoli and deep-fry, in batches, for 10 seconds. Remove from the moulds and set aside.

Whisk together the ricotta and sugar in a large bowl until the sugar dissolves, then whisk in the cream until the filling is the consistency of thick whipped cream. Transfer to a piping bag and chill until ready to fill.

Snip off the end of the piping bag and pipe the whipped ricotta into the cannoli shells, making sure you fill right to the end. Dip each edge into whatever you desire: chopped nuts, chocolate or candied fruit all work well.