And now canoli. That unmistakable crack of the fried shell giving way to sweet ricotta heaven. Canoli were originally made for carnival. Ingredients for shells, 250 g flour, 30 g sugar, 30 g butter or lard. One egg, 60 mls marcala wine. Pinch of salt. Oil for frying. For the filling, 500 g of ricotta, 150 g icing sugar, 350 gram chocolate chips. Optional candied orange peel pistachios. Instructions. One, mix shell ingredients into a firm dough. Rest 1 hour. Two, roll thin, cut circles, wrap on canoli tubes. Three, fry until golden, cool. Four, whip ricotta and sugar. Stir in chips. Five, fill shells before serving. Garnish with peel.
Dining and Cooking