William Lander, Daniel Morgenthau, Shaun Searley

Cannoli

Name: Cannoli
Yield: Makes 12
Cuisine: Sicilian
Ingredients: 10 g softened pig fat (lard); 100 g plain flour; 250 g sheeps’ ricotta; 35 g icing sugar; 75 ml double cream; 5 g salt; 5 g sugar; flavourless oil, for deep-frying; 40 g red wine; chopped nuts, chocolate or candied fruit, to finish

Preparation info

Makes
12

Difficulty
Easy

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.

Ingredients

Cannoli Shells

100 g plain flour
40 g red wine
10

Europe
Italy
Side dish
Mediterranean
Sicily

Method

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