Over here at WanderEater, you know we’re food and cooking obsessed and that includes food TV shows, too. The show that we can’t get enough of right now is Stanley Tucci’s Italy. It’s all the wanderlust we’re craving plus delicious food, plus he isn’t bad to look at either. This week’s episode centres all around Sicily and we have a funny feeling that Stan might indulge in a cannoli or two. If you’re thinking the same, then why not get ahead of the curve and whip up a batch to enjoy with him. This recipe, courtesy of Eataly Head Pastry Chef Katia Delogu, is as authentic as it gets and it doesn’t get more delicious.
Here’s how to make an authentic Sicilian cannoli recipe!
Yields: 20-24 cannoli
Ingredients for the shells:
- 250 grams of pastry flour
- 25 grams butter
- 25 grams sugar
- 5 grams cocoa powder
- 50 grams whole egg (1 egg)
- 70 grams Marsala wine
- 2 grams salt
- Rice or peanut oil (to fry)
- Mix the dry ingredients; mix the wet ingredients; combine. Mix the dough using an electric or countertop mixer. Let the dough rest for two hours in the fridge
- Roll the dough out until thin, about 1/8-inch
- Use a circular cookie cutter, cup, or bowl, to cut the dough to your desired size (the bigger the circle, the bigger your cannoli will be!).
- Use cannoli moulds to shape each circle, and seal on the edge with a bit of egg wash.
- In a pot, heat the oil to 235° Fahrenheit (use enough oil to completely submerge your cannoli moulds).
- Once heated, use tongs to fry each cannolo shell to your desired level of crispiness. When done, remove from oil, use a glove or towel to remove from mould, and let cool. Repeat until all shells are fried.
Ingredients for the filling:
500 grams cow’s milk ricotta*
150 grams sugar
100 grams of your chocolate shavings/chips, candied oranges, or pistachio
*The most traditional recipe for cannoli calls for sheep’s milk ricotta. If you choose to use sheep’s milk ricotta, simply double the amount of sugar that the recipe calls for.
- Sift your ricotta and mix with sugar until completely dissolved. Then, fold in your favourite ingredient to flavour the filling. For the most traditional filling, we recommend candied orange peel (get the recipe!).
- Add the ricotta filling to a pastry bag. Squeeze it into the shells from each side, then dip in your desired topping (think: crushed pistachios or chocolate chips), and finish with a dusting of powdered sugar.
For best results, fill your cannoli just before serving — or at the table in front of your guests for some flair!
Recipe: Eataly Head Pastry Chef Katia Delogu