Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Italian

Easy Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

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Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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Even if you’ve never been to Puglia — the ‘heel’ of Italy’s boot — you might be familiar with orecchiette. The smallish saucer-shaped pasta’s name translates to “little ears,” and in my opinion it’s one of the most fun shapes. The little saucers make perfect vessels for catching sauce, a feature that makes them especially satisfying to eat.

In Bari, the capital of Puglia, there is a street in the city’s Old Town, where you’ll find women seated at tables, entertaining tourists as they turn out hand-shaped orecchiettes by the thousands, which you can buy in packages. But you don’t have to travel across the ocean to get orecchiette; these days, the popular shape is available in the dry pasta aisle of most supermarkets.

A classic pairing, and one of the tastiest ways to serve it, is orecchiette with sausage and broccoli rabe. Similar to the flavors in Italian Wedding Soup, it’s a marriage of complementary ingredients—each bringing out the best in the other. 

Broccoli rabe is a hearty green that thrives in cool temperatures. Like radicchio, it has a pleasingly bitter flavor that is complimented by the richness of spicy sausage. Sometimes it has what looks like small, thin broccoli florets, and other times it’s just the greens. Either will work in this recipe.

In this version, I’ve lightened things up a bit by substituting turkey sausage for the traditional pork, backing up the flavor with white wine, chile flakes, and garlic. The resulting pasta dish makes a great cold-weather meal. For years, it’s been one of my go-to weeknight dinners. I’m betting it will become one of yours, too!

What is in Orecchiette with Sausage and Broccoli Rabe?

The ingredient list for this hearty pasta is short, but it is big on flavor. Here’s what you need to make it.

• Extra-virgin olive oil: The quality of olive oil can really make a difference in your cooking. If you need some help choosing a good variety, try our Italian Nocellara.
• Italian turkey sausages: With less saturated fat and fewer calories than pork sausage, turkey sausage is a healthful alternative. Using Italian turkey sausage means you get the same robust flavors, but in a lighter package. You’ll need one pound for this recipe.
• Dry white wine: Just a splash added to the browned sausage really boosts the flavor of the sauce.
• Broccoli rabe: This appealingly bitter green is also known as rapini or cima di rapa. It has large, slightly ruffled leaves and small florets, and its assertive flavor stands up well to garlic and hot pepper. You’ll need two bunches — about 1 pound — for this recipe.
• Garlic and crushed red pepper: Broccoli rabe loves garlic and spice, so be generous. I add 3 to 4 cloves of garlic and a generous pinch of red pepper flakes when I make this dish.
• Orecchiette pasta: This small, saucer-shaped pasta is thick and satisfying, substantial enough to stand up to the assertiveness of spicy broccoli rabe and Italian sausage.
• Pecorino Romano cheese: Freshly grated zesty Pecorino cheese is optional, but it adds a glorious finishing touch to this pasta dish.

How to Make Orecchiette with Sausage and Broccoli Rabe

This hearty pasta dish requires only a few steps and comes together in about an hour. Here’s how to make it.

Prep and Cook the Sausage and Broccoli Rabe

• Prep the broccoli rabe. Thoroughly rinse, but do not dry, a pound of broccoli rabe and trim off any tough bottom stems. Chop the tender stalks, leaves, and florets into large pieces and set aside.
• Brown the sausage. Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter 1 pound Italian turkey sausage (3 to 4 links), removed from their casing and crumbled, into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender. 
• Deglaze the pan. Raise the heat to medium-high and 1/4 cup white wine. Scrape up any brown bits stuck to the pan. Simmer for 2 to 3 minutes, until most of the wine has evaporated. Turn off the heat and scrape the sausage into a bowl. Set aside.
• Make a garlicky oil. Set the pan back on medium-low heat and add 1/4 cup of olive oil. Add 3 to 4 crushed and peeled garlic cloves and cook for 2 to 3 minutes, just until it begins to release its fragrance. 
• Wilt the broccoli rabe. Add the broccoli rabe by the handful—as much as will fit. Cover the pan and let the broccoli rabe wilt for a few minutes before adding more. Once you have added all the broccoli rabe, sprinkle in 1/2 to 1 teaspoon red pepper flakes and 1 teaspoon fine salt (or 1 1/4 teaspoons of kosher salt). Cover partially and cook, using tongs to toss the broccoli rabe from time to time, until it has lost its bright green color and is completely tender, 20 to 30 minutes. 

Cook the Pasta, Finish the Sauce

• Meanwhile, put a pot of water on to boil. Fill a large pot 2/3 full and set it over medium-high heat. When it comes to a boil, add a generous pinch of salt.
• Finish the sauce: When the broccoli rabe is completely tender, pour in the remaining 1/4 cup wine and simmer briefly. Scrape the cooked sausage back into the pan and toss with the broccoli rabe. Cook just until heated through. Turn off the heat and remove the garlic cloves (or leave them in). Cover to keep warm.
• Cook the pasta: Stir 1 pound dry orecchiette into the boiling salted water. Cook until barely al dente—about a minute less than the recommended cooking time on the pasta package. Reserve about 1 cup cooking water, then drain the pasta. 
• Toss: Transfer the pasta to the pan with the broccoli rabe and sausage and turn the heat to medium-low. Pour in 1/2 cup of the pasta water and cook, using a large serving spoon or a spatula to toss until the pasta is al dente and coated in the sauce. Add more reserved water if necessary to finish cooking the orecchiette.
• Serve. Divide the dressed pasta among individual bowls. Sprinkle a spoonful of grated Pecorino cheese on top, if you like, and serve.

Swaps and Substitutions

Orecchiette and broccoli rabe are much easier to find in supermarkets than they were just a few years ago. Still, if you’re having a hard time, here are some good stand-ins.

• Use a different pasta. Can’t find orecchiette? Try cavatelli instead! Cavatelli are short, sturdy curls of pasta. Like orecchiette they are from Puglia, and they go just as well with broccoli rabe and sausage. Other shapes that work well in this preparation are cavatappi, penne, and rigatoni.
• Try different greens. If you’re not able to find broccoli rabe, or if you’re not a fan of its pungent flavor, substitute the same amount of broccolini, or even standard broccoli. Just cut the stems and florets into big bite-sized pieces and reduce the cooking time by about 10 minutes—you want the greens to be tender but not overcooked and mushy.
• Skip the alcohol. Not into cooking with wine? Substitute the same amount of chicken stock or vegetable broth and carry on.

Ways to Make it Your Own

As much as I love the traditional version, it can be fun to play around with this recipe. Here are some delicious ways to switch things up.

• Omit the sausages. You’ll be surprised how hearty and flavorful this pasta is even without the crumbled sausage, especially if you add a shower of freshly grated pecorino cheese right before serving. Between the greens, the garlic, the peperoncino, and the cheese, there is more than enough flavor to go around.
• Add chickpeas. The earthy taste and creamy texture of chickpeas complement the assertive greens. Toss cooked chickpeas with the greens towards the end of cooking until heated through. Then toss with the cooked pasta.
• Try it with tomato. Add a couple of good squirts of tomato paste to the sausage as it browns to give the sauce an extra layer of flavor. Stir in the tomato paste and a splash of water right before you add the wine. The extra liquid will help dilute the tomato paste so that it evenly coats the sausage.

What to Serve with Orecchiette with Sausage and Broccoli Rabe

This pasta dish is pretty much a one-dish meal; it contains protein (the sausages), vegetables (the broccoli rabe) and carbs (the pasta).

Still, I sometimes serve it with a side or light dessert. For a side dish, try this bright Citrus Salad with Honey and Vanilla, or one of my favorite go-to’s, this Lemon Parmesan Salad. If you’re more of a dessert person, try our refreshing two-ingredient Lemon Sorbet.

More Classic Pasta Dishes:

Entree

Penne Arrabbiata

Italian

Easy Pasta Puttanesca Recipe

Italian

Shrimp Linguine

Italian

Pasta Pomodoro (Spaghetti with Tomato Sauce)

Browse all Mediterranean recipes. 

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Orecchiette with Sausage and Broccoli Rabe

This classic dish from Puglia combines sturdy saucer-shaped pasta, hearty greens, and zesty Italian turkey sausage. It’s satisfying without being too rich. It’s been a favorite of my family’s for years. When you make it, you’ll see why.

Course Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Calories 435.7kcal

Author Domenica Marchetti

Ingredients

• 1 pound broccoli rabe
• Extra virgin olive oil
• 1 pound (3 to 4 links) Italian turkey sausage, removed from their casing and picked apart into small pieces
• 1/2 cup dry white wine
• 3 to 4 garlic cloves, lightly crushed and peeled
• 1/2 to 1 teaspoon red pepper flakes, or to taste
• Fine sea salt
• 1 pound dry orecchiette pasta
• Freshly grated Pecorino Romano (optional)

Instructions

• Prep the broccoli rabe. Thoroughly rinse the broccoli and trim off any tough bottom stems. Coarsely chop the tender stalks, leaves, and florets into large pieces and set aside.
• Brown the sausage. Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter the sausage into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender.
• Deglaze the pan. Raise the heat to medium-high and pour in half of the white wine. Scrape up any brown bits stuck to the pan. Simmer for 2 to 3 minutes, until most of the wine is absorbed. Turn off the heat and scrape the sausages into a bowl. Set aside.
• Make a garlicky oil. Set the pan back on medium-low heat and add 1/4 cup of olive oil. Add the garlic and cook for 2 to 3 minutes, pressing with a wooden spoon to release its flavor.
• Wilt the broccoli. Add the broccoli rabe by the handful—as much as will fit. Cover the pan and let the broccoli wilt for a couple of minutes before adding more. Once you have added all the broccoli, sprinkle in 1/2 to 1 teaspoon red pepper flakes and 1 teaspoon fine salt (or 1 1/4 teaspoons of kosher salt). Cover partially and cook at a gentle simmer, using tongs to toss the broccoli from time to time until the broccoli has lost its bright green color and is completely tender, 20 to 30 minutes.
• Meanwhile, put a pot of water on to boil. Fill a large pot 2/3 full and set it over medium-high heat. When it comes to a boil, add a generous pinch of salt.
• Finish the sauce: When the broccoli rabe is completely tender, pour in the remaining wine and simmer briefly. Scrape the cooked sausage back into the pan and toss with the broccoli rabe. Cook just until heated through. Turn off the heat and remove the garlic cloves (or leave them in). Cover to keep warm.
• Cook the pasta: Stir the orecchiette into the boiling salted water. Cook until barely al dente—about a minute less than the recommended cooking time on the pasta package. Reserve about 1 cup cooking water, then drain.
• Toss: Transfer the pasta to the pan with the broccoli rabe and sausage and turn the heat to medium-low. Pour in 1/2 cup of the pasta water and cook, using a large serving spoon or a spatula to toss until the pasta is al dente and coated in the sauce. Add more reserved water if necessary to finish cooking the orecchiette.
• Serve. Divide the dressed pasta among individual bowls. Sprinkle a spoonful of Pecorino cheese on top, if you like, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe
• Use a different pasta. Can’t find orecchiette? Try cavatelli instead! Cavatelli are short, sturdy curls of pasta. Like orecchiette they are from Puglia, and they go just as well with broccoli rabe and sausage. Other shapes that work well in this preparation are cavatappi, penne, and rigatoni.
• Skip the alcohol. Not into cooking with wine? Substitute the same amount of chicken or vegetable broth.
• Try different greens. If you’re not able to find broccoli rabe, or if you’re not a fan of its pungent flavor, substitute the same amount of broccolini, or even standard broccoli. Just cut the stems and florets into big bite-sized pieces and reduce the cooking time by about 10 minutes—you want the greens to be tender but not overcooked and mushy.

Nutrition

Calories: 435.7kcal | Carbohydrates: 63.2g | Protein: 23.8g | Fat: 8.2g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2g | Cholesterol: 40.1mg | Sodium: 735mg | Potassium: 489.2mg | Fiber: 5.2g | Sugar: 4.9g | Vitamin A: 2140.6IU | Vitamin C: 38.7mg | Calcium: 118.5mg | Iron: 10mg

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Ricciarelli (which is pronounced reach-a-relli) are traditional Italian Christmas cookies from Siena, dating back to the 14th century. They have a beautiful crackled appearance, sweet almond flavor, and hints of vanilla and citrus.

Like pignoli cookies, I love including them in cookie platters and cookie swaps because they’re not only eye-catching but also naturally gluten-free and dairy-free cookies that everyone will enjoy. 

The dough needs to chill overnight before baking, but I always appreciate having a few make-ahead recipes in the lead-up to a holiday event. The cookies have a crisp shell and a soft, chewy center the day they’re baked. They taste even better the day after baking when the flavors have had time to meld, and the cookies are universally soft.

The Difference between Amaretti and Ricciarelli Cookies

There are countless varieties of almond cookies throughout all the regions of Italy, all with slight differences. Amaretti and ricciarelli are both famous Italian almond cookies prepared during the holidays, but there are a few differences apart from just their shape.

Amaretti are round almond cookies originating from Lombardy with a crisp exterior and soft interior. In addition to almond flour, they’re flavored with bitter almonds, giving them a distinctive bitter almond flavor. The dough uses granulated sugar, which helps achieve the contrast between the crisp shell and chewy center.

Ricciarelli are oval-shaped almond cookies from Tuscany that are softer and sweeter than amaretti. They don’t usually include bitter almonds, lending them a milder almond flavor. The powdered sugar in the dough helps to keep them soft and chewy.

Ingredients for Ricciarelli Cookies

Ricciarelli cookies are simple to make and only require a few pantry staples. I like including vanilla, almond, and lemon zest for a complex almond flavor. Here’s what you’ll need:

• Almond flour: Almond flour is made from finely ground blanched almonds and has a subtle almond flavor. You can also use almond meal in place of almond flour. More on this below!
• Powdered sugar: Powdered sugar sweetens the cookies and helps form the dough.
• Baking powder: A little bit of baking powder helps the cookies rise and contributes to the crackly appearance.
• Salt: Salt enhances the flavor of the cookies and helps to balance the sugar and the bittersweet almond flavor.
• Egg whites: Whipped egg whites bind the dough together. Use the yolks to make a batch of Aioli!
• Vanilla extract: Vanilla extract adds warm vanilla flavor to the cookies.
• Almond extract: Almond extract is very strong, so you’ll need just a 1/4 teaspoon to elevate the almond flavor in the cookies.
• Lemon zest: Freshly grated lemon zest adds a bright citrus flavor that complements the almonds. You can also substitute the lemon with orange zest.

How to Make Ricciarelli Cookies

After mixing, the dough needs to chill in the refrigerator overnight, or at least 4 hours, so plan ahead. You can also make the dough ahead of time and keep it in the fridge for up to 3 days. Here’s how to make ricciarelli cookies:

• Combine the dry ingredients: In a medium mixing bowl, whisk together 2 2/3 cups (256 grams) almond flour, 1 3/4 cups (200 grams) powdered sugar, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt.
• Whip the egg whites: In a large mixing bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form. Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and the zest of one lemon. Fold together with a rubber spatula to combine. 
• Make the dough: Add the almond flour mixture to the egg whites and fold with a rubber spatula until it comes together into a thick dough. 
• Chill the dough: Cover the bowl and chill in the refrigerator overnight, or at least 4 hours. The dough will keep in the fridge for up to 3 days.
• Shape the cookies: Remove the dough from the fridge. Dust a work surface liberally with powdered sugar. Use your hands to roll the dough into a 16-inch log, coating it in powdered sugar. If the dough cracks in places, press it back together and continue rolling. Cut the log into 1/2 to 3/4-inch-thick slices. You should get between 20 and 24 cookies. Lay the cookies flat and use your fingers to shape them into ovals roughly 2 inches long by 1 1/2 inches wide. Place the cookies, spaced about 1 1/2 inches apart, on a baking sheet lined with parchment paper. Dust the cookies generously with powdered sugar.
• Let the cookies dry: Preheat the oven to 350°F. While the oven preheats, let the cookies sit uncovered. The tops of the cookies will dry out slightly, forming a shell that will crack during baking.
• Bake: Bake for 18 to 20 minutes, or until the tops of the cookies have cracked and the cookies are just beginning to brown.
• Cool: Let the cookies cool completely on the baking sheet.

Swaps and Variations

Besides trading the lemon zest for orange, there are a few other ways to swap out ingredients or put a different flavor spin on ricciarelli. Here are a few ideas:

• Use almond meal: You can also use almond meal in place of almond flour. Almond meal is made from raw almonds, not blanched ones, and includes the brown skins on the nuts. Your ricciarelli will have a slightly speckled appearance as a result, and an ever so slight slightly bitter almond flavor, but they will bake very similarly to the original.
• Start with blanched nuts: If you can’t find almond flour or almond meal, you can substitute whole blanched almonds by weight (256 grams or a little more than 1 3/4 cups). Grind the almonds in a food processor, pulsing in 1- or 2-second increments, until they’re very finely ground. Avoid running the processor at full speed or you could accidentally turn them into almond butter.
• Make hazelnut ricciarelli: Replace the almond flour with hazelnut flour. You can also use the whole almond method above to make your own hazelnut flour by starting with whole-blanched hazelnuts.
• Add some spice: I love the combination of almonds and cinnamon. You can add 1/4 to 1/2 teaspoon of ground cinnamon to the dough or add some cinnamon to the dusting of powdered sugar.

What to Serve with Ricciarelli Cookies

I love to serve ricciarelli with coffee or a carajillo and even sneak a dunk every few bites. If you are more of a tea enthusiast, try them with some black tea with mint. The lemon zest in these cookies means they’ll pair well with an aperitif of limoncello. Or, for an indulgent dessert, serve a ricciarelli cookie on the side of a cup of Italian hot chocolate.

For a holiday party or delicious gift boxes, you can put together a Mediterranean dessert platter with ricciarelli, crunchy pignoli, chocolate and hazelnut baci di dama, honey-scented melomakarona, date-filled maamoul, and colorful Turkish delight.

How to Store and Freeze Ricciarelli Cookies

Once baked and cooled, store ricciarelli in an airtight container at room temperature for up to 3 days. 

Ricciarelli also freeze beautifully! Simply layer them between sheets of parchment and place them in an airtight container in the freezer. Freeze them for up to two months and defrost them at room temperature. 

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Ricciarelli (Soft Italian Almond Cookies)

Ricciarelli are soft and chewy almond cookies flavored with vanilla extract and lemon (or orange!) zest. Made with almond flour, they're naturally dairy-free and gluten-free, a wonderful addition to a holiday cooke spread and great with coffee or tea any time of year.

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 20 cookies

Calories 127.7kcal

Author Mark Beahm

Ingredients

• 2 2/3 cups (256 grams) almond flour
• 1 3/4 cups (200 grams) powdered sugar, plus extra for shaping and dusting
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Zest from 1 lemon

Instructions

• Combine the dry ingredients: In a medium mixing bowl, whisk together the almond flour, powdered sugar, baking powder, and salt.
• Whip the egg whites: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Add the vanilla extract, almond extract, and lemon zest, and fold to combine.
• Make the dough: Add the almond flour mixture to the egg whites and fold with a rubber spatula until it comes together into a thick dough.
• Chill: Cover the bowl and chill in the refrigerator overnight, or at least 4 hours. The dough will keep in the fridge for up to 3 days.
• Shape the cookies: Remove the dough from the fridge. Dust a work surface liberally with powdered sugar. Use your hands to roll the dough into a 16-inch log, coating it in the powdered sugar. If the dough cracks in places, press it back together and continue rolling. Cut the log into 1/2- to 3/4-inch-thick slices. You should get between 20 and 24 cookies. Lay the cookies flat and use your fingers to shape them into ovals roughly 2 inches long by 1 1/2 inches wide. Place the cookies, spaced about 1 1/2 inches apart, on a baking sheet lined with parchment paper. Dust the cookies generously with powdered sugar.
• Let the cookies dry: preheat the oven to 350°F. While the oven preheats, let the cookies sit uncovered. The tops of the cookies will dry out slightly, forming a shell that will crack during baking.
• Bake the cookies: Bake until the tops of the cookies have cracked and the cookies are just beginning to brown, 18 to 20 minutes.
• Cool the cookies: Let the cookies cool completely on the baking sheet.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Storage: Once cooled, store ricciarelli in an airtight container for up to 3 days. The baked and cooled cookies can also be frozen for up to 2 months.
• Substitute almond meal: You can also use almond meal (or hazelnut meal) in place of the blanched almond flour. Almond meal is made from raw almonds, not blanched ones, and it has includes the brown skins. Your ricciarelli will have a slightly speckled appearance as a result, and an ever so slight slightly bitter almond flavor, but they will bake very similarly to the original.

Nutrition

Serving: 1g | Calories: 127.7kcal | Carbohydrates: 13.7g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 0.5g | Sodium: 39.6mg | Potassium: 5.6mg | Fiber: 1.6g | Sugar: 10.9g | Calcium: 34.7mg | Iron: 0.6mg

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Cannoli are an impressive dessert to serve at dinner parties with cups of hot coffee. Even if you don’t have an Italian bakery near you, you can make these Italian treats in your own kitchen, and yes—even the shells are homemade!

My cannoli recipe is a labor of love; it requires some hands-on time and some special equipment, but the results are so delicious that I think it’s worth it to treat yourself (and your loved ones) once in a while. Oh, and if you’re looking for something with the same flavor profile but no special equipment necessary, try our Easy Cassata Cake (Italian Sponge Cake With Ricotta, Chocolate, And Honey).

Whether you’re an expert or trying cannoli for the first time, this recipe is a fun, delicious way to bring a little taste of Sicily to your table. Read on and learn how to make cannoli at home as amazing as the ones you’ll find in a Palermo pastry shop. 

What is a Cannoli?

Cannoli (singular cannolo) literally translates from Italian to “little tubes,” referring to the shape of the crispy pastry shells. 

The famous treats are originally from Sicily, in the south of Italy. There, you’ll find them flavored with candied orange peel, dark chocolate, candied cherries, or pistachios. 

They are made of two main components. First, the pastry shells, which are made from a marsala wine dough and historically fried in lard. Then, a creamy filling made from fluffy ricotta cheese. Finally, a little decoration! Sometimes the shells are dipped in chocolate or the filling has extras folded in. Often the decoration is as simple as a sprinkle of powdered sugar or chopped nuts.

Ingredients for Cannoli

Cannoli have two main components, the shells and the filling, plus whatever finishing touches you choose. Here’s everything you’ll need:

Cannoli Shells

While not difficult to make, the dough for cannoli shells is sort of cross between a pasta and a pastry. Here’s what goes into it:

• All-purpose flour: Flour forms the base of the pastry dough and helps prevent the dough from sticking to your work surface as you roll it out. 
• Salt: A pinch of salt enhances the other flavors in the dough. 
• Sugar: A few tablespoons of granulated sugar adds a hint of sweetness and ensures that the cannoli shells fry up a beautiful golden brown color.
• Butter: Butter adds rich flavor and a flaky texture to the cannoli dough. I recommend using unsalted butter; salted butter can make the dough taste too salty.
• Eggs: Beaten eggs give the dough a golden color and help bind it together. 
• Marsala wine: Wine might seem like an unlikely ingredient for a dough, but it adds some sweetness, helps to tenderize the pastry, and evaporates as the shells fry, giving them the pastry shells their signature bubbly texture. 
• Egg white and water mixed together make an egg wash, which helps seal the cannoli shells closed so they hold their tube shape while frying. 
• Oil: Deep frying gives cannoli shells their irresistibly crunchy texture. You can use extra virgin olive oil for frying, but vegetable or canola oil are more cost-effective options. Use a thermometer to check the temperature of your oil! 

Cannoli filling

My favorite cannoli filling has a little chocolate, cinnamon, and citrus in a creamy base.

• Ricotta cheese: Whole milk ricotta cheese, drained of some of its liquid, gives cannoli filling its signature flavor. Don’t substitute low-fat or fat-free ricotta in this recipe, they’ll result in a texture that feels sandy instead of smooth. 
• Chocolate: Finely grated chocolate flavors the filling, and we dust some on top, too. Dark chocolate is my preference here because it keeps the filling from becoming too sweet, but you can use milk chocolate. You can also swap in mini chocolate chips.
• Confectioners’ sugar sweetens the cannoli filling, combining completely with the cheese for a smooth texture.
• Cinnamon adds a warm, sweet-spicy kick.
• Candied fruit: I like to chop up some candied orange peel to add a hint of citrus to the filling. It’s optional, but you can find this ingredient at most large local grocery stores or make your own!

Ingredient Spotlight

Ricotta cheese, an essential element of cannoli filling, is one of my favorite baking ingredients. If you love dessert, but don’t want too much sweetness, ricotta makes an indulgent cheesecake, a tender lemon cake, a moist and beautiful orange cake, and a rich but light chocolate citrus cassata cake. 

American ricotta brands, often sold in tubs at the supermarket, are made using cow’s milk. Italian ricotta brands, which are often sold in little mesh baskets, are often made using sheep’s milk or a combination of milks that might include cow, goat, sheep, and even water buffalo milk.

For the best flavor and texture, I recommend using whole milk ricotta for this recipe. Taking the time to drain it in the fridge overnight will ensure that your cannoli filling is creamy, not wet. 

Tools for Cannoli

You need one tool that is specific to the task of making cannoli, and a few other pastry-rolling essentials. Here’s what you’ll want to have on hand: 

• Cheesecloth or paper towels: It’s important to drain away excess liquid from the ricotta. A doubled-up layer of cheesecloth, a few layers of sturdy paper towels, or a flour sack-style cotton or muslin dish towel will all work.
• Rolling pin: The most critical step of getting cannoli with a crisp, snappy texture is to roll the dough out very thinly so the moisture evaporates quickly and evenly as they fry. Use wide rolling pin or a pasta roller to accomplish this! 
• Cannoli molds: Cannoli forms look like short segments of stainless steel tubing. They work by wrapping the dough around them and then frying the whole thing. They’re often sold in sets of four, but I think it’s better to work with 6 to 8 at a time, otherwise the forming and frying process takes longer! 
• 3-inch cutter: You can also use a drinking glass, but a cutter with a sharp edge makes it easier to cut the pastry neatly. 
• Piping bag: A piping or pastry bag is the best way to add the cannoli filling to the pastry when you’re ready to serve the cannoli. I think it’s easiest to use a large bag so you don’t have to refill it.
• Thermometer: It’s helpful to have either an instant-read thermometer or a deep frying thermometer for making this recipe to ensure that your oil is at the right temperature for frying. Too hot and the cannoli shells may darken too quickly and develop bitter flavor notes. Too cold and the shells will be pale and soggy. 

How to Make Cannoli 

I love serving cannoli on special occasions, especially if I have a small crowd. Cannoli are elegant and beautiful, and make an eye-catching dessert that pairs well with a strong cup of coffee. Here’s how to do it: 

A Day Ahead: Drain the Cheese

• Strain the ricotta cheese. Place a fine mesh sieve over a bowl. Line the sieve with 2 layers of cheesecloth, or a flour sack towel. Add 12 ounces of whole milk ricotta cheese and use the back of a spoon to smooth it into an even thickness. Allow the ricotta to drain overnight in the refrigerator.

To Make Cannoli Shells

• Prepare the pastry: Sift 2 cups (256 grams) all-purpose flour, a pinch of salt, and 3 tablespoons sugar into a large mixing bowl. Using your fingertips, rub in 4 tablespoons of unsalted butter until you have a coarse mixture. Mix in 2 beaten eggs and 3 tablespoons Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. (If the dough is too sticky, add a little bit of flour at a time and continue to knead until you are able to form a smooth ball.) Place the dough back into the bowl and refrigerate it for an hour. 
• Roll out and cut the dough. Take the pastry dough out of the fridge. On a clean, thoroughly floured work surface, roll the pastry dough out as thinly as possible (1/16-inch). Lift and flip the dough occasionally, adding more flour as necessary to roll it out, to ensure it’s not sticking to the surface. If the dough begins to resist rolling and shrink back, transfer it to a baking sheet and refrigerate for 15 minutes, then continue rolling. Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.
• Form the cannoli shells.  Mix 1 lightly beaten egg white with 1 tablespoon of water to make an egg wash. Dust cannoli molds with flour and wrap each pastry circle around a cannoli mold. Dampen the edge of the dough with the egg wash and press to seal the two edges of the circle shut where they meet in the middle. After shaping, return the formed shells on their molds to the fridge until you’re ready to fry them. 
• Fry the cannoli shells. Fill a saucepan a third of the way with oil. Heat the oil to 350°F. Line a plate with a paper towel. A few at a time, deep fry the cannoli shells until they are uniformly golden and crisp, just a few moments. Using tongs or a large slotted spoon, transfer the molds to the prepared plate. When the molds and pastry shells are cool enough to handle, gently twist the cannoli forms to release the shells. Repeat the process of forming and frying the cannoli shells until all the shells are fried and set them aside to cool completely. Once cooled, store the shells in an airtight container until ready to serve. 

To Make Cannoli Filling

• Mix the filling: In a mixing bowl, combine the strained ricotta, 2 ounces of finely grated dark chocolate, 3/4 cup confectioners’ sugar, 1/2 teaspoon ground cinnamon, and, if using, 3 ounces of finely chopped candied fruit. Mix until all is well combined and transfer to a piping bag, if you like. Refrigerate until ready to serve. 
• Fill the cannoli and serve. Just before serving, pipe or spoon the filling into the cannoli shells. Dust them with a generous amount of confectioner’s sugar and more grated dark chocolate. 

Cannoli Variations

You can use the base filling recipe customized with any mix-ins you like to change the flavor of the cannoli. There must be endless ways to dress up cannoli by adding different mix-ins or decorations. Here are a few more ideas for how to dress up your cannoli. 

• Chocolate-dipped cannoli: After frying the shells and cooling them completely, dip the ends into melted chocolate. Place them onto a baking sheet lined with parchment or wax paper, then refrigerate to set. Once the chocolate hardens, fill the shells. 
• Pistachio, hazelnut, or almond cannoli: Finely chop up unsalted pistachios, almonds, or hazelnuts. Once you fill the cannoli shells, dip the ends into the chopped nuts. The nuts will cling to the cheese filling in the cannoli. You can also add a few drops of almond, hazelnut, or pistachio extract to the filling mixture to add another layer of nutty flavor, if you like. 
• Cherry cannoli: Skip adding the candied citrus rind and instead press an amarena cherry, a type of candied wild cherry, into the cream at the end of each cannoli. These are also ridiculously good with a few drops of almond extract in the ricotta filling. 
• Chocolate cannoli: Add a tablespoon or two of cocoa powder to the flour mixture to make chocolate cannoli shells! Take caution cooking them though; the dark color of the dough can make it difficult to judge how cooked they are while frying! 
• Swap in store-bought shells: Without a doubt, the most laborious part of making cannoli is forming the shells. If you’re looking for an easier option, check with your local Italian specialty shop or bakery about buying pre-made shells. You can also order pre-cooked cannoli shells online! 

Cannoli Making Tips 

Here are a few of my key strategies for success to consider if this will be your first time making cannoli!

• Choose a low-moisture ricotta. The moisture content of ricotta cheese varies widely among brands, and a ricotta with a wet texture will make the filling too thin and impossible to pipe. You can also make your own homemade ricotta allowing you to better control the moisture content.
• Check the texture of your ricotta. If your ricotta feels dry and holds its shape when dolloped on a plate, it will need less draining time. If a spoonful slumps, or liquid pools around it, it will need more. 
• Re-strain if your filling is too wet. If, once you mix up your filling, you find that it’s too wet to pipe, line a fine mesh sieve with cheesecloth, a cotton or muslin flour sack towel, and add the entirety of the filling mixture. Return it to the fridge and let it drain for a few more hours until it firms up. 
• Chill the dough. The dough is easiest to work with then it’s a little cold. If, at any point in the process, you find your dough is getting unwieldy, place it in the fridge for 15 to 20 minutes to firm it up and relax the gluten, then proceed. 
• Use a pasta roller. If you have a pasta machine, use it to help sheet the dough instead of rolling it out by hand! Start at the widest setting and then work progressively thinner. 
• Really roll out the dough. I have found that the key to giving cannoli shells that hallmark bubbly texture is rolling the dough for the shells as thin as I can. If the dough is too thick the resulting shells cook unevenly and have an almost stale texture, even when freshly fried.

How to Store Cannoli 

Store fried, but unfilled cannoli shells in an airtight container at room temperature for about a week. The filling can be stored in an airtight container or piping bag in the refrigerator for up to 5 days. 

Once filled, cannoli go soggy very quickly, so it’s best to add the filling right before serving! 

How to Freeze Cannoli

You can prep and freeze both cannoli shells and filling to serve at a later date!  After the fried shells have cooled, carefully place them in a freezer-safe container.

A hard container is the best option so the shells don’t get crushed. Leave a little space between them or add strips of parchment paper to prevent them from touching so they don’t freeze together. Cannoli shells can be stored frozen for about 2 weeks. Stored longer than that I find that they lose their crispness. 

To freeze the cannoli filling. Place it in a freezer-safe bag or container, and freeze for up to a month. If it separates once thawed, drain off any extra liquid, then mix it gently to combine everything again. 

What to Serve with Cannoli 

Cannoli are a special event in and of themselves. They’re a wonderful end to any Italian feast, and because they’re so hands-on I think it’s best to serve them when the rest of the menu is pretty simple. What I’m saying is don’t plan to make pasta from scratch and cannoli on the same day! 

Enjoy these famous Sicilian treats after a meal of some of Sicily’s other famous dishes: an appetizer of savory, sweet, and tangy Caponata, hearty Pasta alla Norma with tender eggplant and tomato; or oozy, cheese-filled Arancini. 

You could also make them the main event and serve them on their own as an impressive afternoon or holiday treat with espresso! 

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Cannoli

Cannoli are seriously dreamy, crisp shells filled with a ricotta and chocolate mixture. They're perfect for an elegant dinner party to serve as an eye-catching, impressive dessert.

Course Dessert

Cuisine Italian

Diet Vegetarian

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Straining Time 1 day day

Servings 24 cannoli

Calories 119.6kcal

Author Suzy Karadsheh

Equipment

• Cheesecloth
• Rolling Pin
• cannoli forms
• 3-inch circle cutter
• pastry bag
• deep-frying thermometer

Ingredients

For the filling

• 12 ounces whole milk ricotta cheese
• 2 ounces dark chocolate, finely grated, plus more for dusting
• 3/4 cup confectioners’ sugar, plus more for dusting
• 1/2 teaspoon ground cinnamon
• 3 ounces candied fruit, finely chopped (optional)

For the pastry

• 2 cups (256 grams) all-purpose flour, plus more as needed
• pinch salt
• 3 tablespoons sugar
• 4 tablespoons unsalted butter diced
• 2 eggs beaten
• 3 tablespoons Marsala wine
• 1 egg white, lightly beaten mixed with 1 tbsp of water to make egg wash
• Oil for frying

Instructions

• Strain the ricotta cheese. Place a fine mesh sieve over a bowl. Line the sieve with 2 layers of cheesecloth, a flour sack towel, or a couple of sturdy paper towels. Add the ricotta cheese and use the back of a spoon to smooth it into an even thickness. Allow the ricotta to drain overnight in the refrigerator.
• Prepare the pastry. Sift the flour, salt, and sugar into a large mixing bowl. Using your fingertips, rub in the butter until you have a coarse mixture. Mix in the eggs and Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. (If the dough is too sticky, add a little bit of flour at a time and continue to knead until you are able to form a smooth ball.) Place the dough back into the bowl and refrigerate it for an hour.
• Roll out and cut the dough. Take the pastry dough out of the fridge. On a clean, thoroughly-floured work surface, roll the pastry dough out as thinly as possibly (1/16-inch). Lift and flip the dough occasionally, adding more flour as necessary to roll it out, to ensure it’s not sticking to the surface. If the dough begins to shrink back, transfer it to a baking sheet and refrigerate it for 15 minutes, then continue rolling. Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.
• Form the cannoli shells. Dust cannoli molds with flour and wrap each pastry circle around a cannoli mold. Dampen the edge of the dough with the egg wash and press to seal the two edges of the circle shut where they meet in the middle.
• Fry the cannoli shells. Fill a saucepan a third of the way with oil. Heat the oil to 350°F. Line a plate with a paper towel. A few at a time, deep fry the cannoli shells until they are uniformly golden and crisp, just a few moments. Using tongs or a large slotted spoon, transfer the molds to the prepared plate. When the molds and pastry shells are cool enough to handle, gently twist the cannoli forms to release the shells. Repeat the process of forming and frying the cannoli shells until all the shells are fried and set them aside to cool completely. Once cooled, store the shells in an airtight container until ready to serve.
• Mix the filling. In a mixing bowl, combine the strained ricotta, grated chocolate, confectioners' sugar, cinnamon, and, if using, the candied fruit. Mix until all is well combined and transfer to a piping bag, if you like. Refrigerate until ready to serve.
• Fill the cannoli and serve. Just before serving, pipe or spoon the filling into the cannoli shells. Dust them with a generous amount of confectioner’s sugar and grated dark chocolate.

Video

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Once filled, cannoli go soggy very quickly, so it’s best to add the filling right before serving! 
• Storage: Store fried, unfilled cannoli shells in an airtight container at room temperature for about a week. The filling can be refrigerated for up to 5 days. 
• To freeze cannoli shells: Unfilled cannoli shells can be stored frozen for about 2 weeks. Longer than that I find that they lose their crispness.
• To freeze cannoli filling: Place it in a freezer-safe bag or container, and freeze for up to a month. If it separates once thawed, drain off any extra liquid, then mix it gently to combine everything again.

Nutrition

Calories: 119.6kcal | Carbohydrates: 18.1g | Protein: 3.5g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 23.8mg | Potassium: 54.5mg | Fiber: 0.6g | Sugar: 5.2g | Vitamin A: 142.9IU | Vitamin C: 0.002mg | Calcium: 36.5mg | Iron: 0.9mg

*This post was recently updated with new information for readers’ benefit.

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from New York Times Bestselling Author Suzy Karadsheh

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The post Homemade Cannoli (Shells and Filling) appeared first on The Mediterranean Dish.