Preparation info
  • Makes


    • Difficulty


Appears in
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


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