Sicilian Cannoli

Method

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1. Drain the ricotta in a muslin-lined sieve in the fridge overnight, weighted with a plate. It will lose a surprising amount of whey.

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2. Rub the lard into the flour, sugar, cocoa, cinnamon and salt, then add the Marsala and vinegar and bring together into a firm dough. Knead 5 minutes until smooth, wrap and rest 1 hour.

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3. Roll the dough as thin as you can, 1 to 2 mm, and cut 10 cm circles. Roll each into an oval to fit your cannoli tubes.

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4. Wrap each oval around a metal tube and seal the overlap with egg white, pressing firmly.

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5. Heat the oil to 180°C / 355°F and fry two or three at a time for 2 to 3 minutes, turning, until deep golden and covered in blisters.

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6. Lift out with tongs and cool briefly before easing the shells off the tubes. Cool completely.

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7. Beat the drained ricotta with the icing sugar and vanilla until smooth, then fold through the candied peel and chocolate.

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8. Pipe the filling into the shells from both ends, immediately before serving, and dip the ends in chopped pistachios.

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Chef’s Tips

• Fill at the table if you can. A cannolo filled twenty minutes early is already soft.
• Sheep's-milk ricotta is the traditional choice and noticeably richer; strain cow's-milk ricotta even harder.
• Unfilled shells keep for a week, so the work can be split across two days.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Marsala or Passito di Pantelleria
• Serve with strong espresso
• Follows any Sicilian meal

Storage & Reheating

Shells keep 1 week in an airtight tin; the filling keeps 3 days refrigerated. Never store them assembled.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.