Dessert

Sicilian Cannoli

A dish featuring thin blistered fried shells and well-drained sweet ricotta with chocolate, filled only before serving.

What you’ll need

• flour: 300 g
• sugar: 130 g
• butter: 30 g
• egg: 1 pc
• Marsala wine: 80 ml
• ricotta: 600 g
• dark chocolate: 80 g
• frying oil: 1000 ml
• cocoa powder: 10 g
• salt: 3 g

How to make it

1. Drain the ricotta in a fine sieve in the refrigerator for at least 4 hours, preferably overnight. Excess whey softens the shells; draining is not active cooking time.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.