Sicilian Cannoli
di Academia Barilla

60 min

Easy

Sweets and Fruit
2 pounds ricotta preferably from sheep's milk
2 1/2 cups sugar Milk as needed
Vanilla extract to taste
Cinnamon to taste
2/3 cup mixed candied fruit diced
2/3 cups dark chocolate chopped
Pistachio nuts chopped
Confectioner's sugar
1 1/3 cups flour
4 1/2 tablespoons cocoa powder
2 1/2 tablespoons sugar
2 eggs
1 1/2 tablespoons butter
Salt as needed
1 tablespoon Marsala or rum
Lard or olive oil for frying
Didn't you find all the ingredients?
Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.
| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Chopped Confectioners Sugar | Powdered Confectioners sugar | - |







Wine pairing
The balance of the sweet, aromatic and spicy flavors contained in this dessert should be paired with a white passito wine that is golden yellow in color, with a candied fruit bouquet that is dry with sweet hints of figs and apricots, hot and fresh with good flavor. D.O.C. Malvasia delle Lipari.

Chef's Tip
The pasta is to be filled just before serving. In fact, after a few hours they soften and lose their crispness, which is one of the distinctive elements of delicious Sicilian-style cannoli.

Wine pairing
The balance of the sweet, aromatic and spicy flavors contained in this dessert should be paired with a white passito wine that is golden yellow in color, with a candied fruit bouquet that is dry with sweet hints of figs and apricots, hot and fresh with good flavor. D.O.C. Malvasia delle Lipari.

Chef's Tip
The pasta is to be filled just before serving. In fact, after a few hours they soften and lose their crispness, which is one of the distinctive elements of delicious Sicilian-style cannoli.


















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