Joseph Vargetto's Cannoli alla Siciliana One thing that Joe Vargetto loves to make is traditional Sicillian Cannoli - which perfect for Spring. Prepare the fillings ahead of time and just assemble them before serving! Serves 6 300g sugar 10g caster sugar 125ml marsala Pinch of Salt 500g ricotta 250g icing sugar 100g mixed candied peel 100g fine chopped dark chocolate 1tsp vanilla syrup Pinch of cinnamon

Cannoli alla Siciliana


One thing that Joe Vargetto loves to make is traditional Sicillian Cannoli – which perfect for Spring. Prepare the fillings ahead of time and just assemble them before serving!

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My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • 300g sugar
  • 10g caster sugar
  • 125ml marsala
  • Pinch of Salt
  • 500gm ricotta
  • 250g icing sugar
  • 100g mixed candied peel
  • 100g fine chopped dark chocolate
  • 1tsp vanilla syrup
  • pinch of cinnamon

Method

  1. To make the shells, combine and add a touch of water if required. Knead together and let rest.
  2. After about ½ hour roll out in pasta machine (a couple of millimetres thick) and cut into 5cm x 5cm squares roll around an aluminium tube and deep fry until golden @ 180 degrees.
  3. To make the filling, mix together the ricotta, icing sugar, peel, vanilla and cinnamon.
  4. Fold the chocolate gently so not to make the ricotta dark. a little milk if required to thin down.

Additional Info

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