Members recipe
Sicilian Cannoli
Built around noli shells and ricotta -- the method starts by draining the ricotta well: line a sieve with cheesecloth.
Crisp shells filled to order with sweet, orange-scented ricotta and pistachios. Here it's built on noli shells, ricotta and powdered sugar -- a medium, bakery recipe that starts by draining the ricotta well: line a sieve with cheesecloth, and is ready in roughly 60 minutes.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around noli shells, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 cannoli shells (shop-bought is fine)
- 2 cups ricotta, well drained
- plus 6 more ingredients
Method
Drain the ricotta well: line a sieve with cheesecloth, add the ricotta, and let it drain in the fridge for a few hours or overnight - watery ricotta makes a runny filling.
The rest of this recipe is for members.
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