Italian
Spaghetti Aglio e Olio
The quiet hero of Italian cooking — spaghetti tossed with garlic, good olive oil and a…
Italian Cannoli
Crisp, deep-fried pastry tubes filled with sweet ricotta cream — Sicily's most famous dessert.
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1 hrPrep🔥
15 minCook🍽️
10Serves📊
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Ingredients
- For shells: 250g flour, 2 tbsp sugar, 1 tbsp cocoa, 50g butter, 1 egg, 60ml white wine, oil for frying
- For filling: 500g ricotta drained, 100g icing sugar, 1 tsp vanilla, 50g dark chocolate chips
- Pistachios and icing sugar to finish
Instructions
- Mix the shell dough and rest 1 hour.
- Roll very thin, cut into circles, and wrap around metal cannoli tubes.
- Fry in 180C oil until golden and crisp; cool and slide off the tubes.
- Mix the drained ricotta with icing sugar, vanilla and chocolate chips.
- Pipe into the shells just before serving.
- Dust with icing sugar and dip the ends in chopped pistachios.
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Tara’s tips
- Fill just before serving so the shells stay crisp.
- Drain the ricotta well — wet filling makes soggy cannoli.
Serving suggestions
- Best within an hour of filling.
Storage & reheating
Shells keep a week; fill fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No cannoli tubes?
Wrap around oiled wooden dowels.
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