By William Lander, Shaun Searley and Daniel Morgenthau
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.
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 sec