Jamie Cooks Italy
By Jamie Oliver
1 hr 30 mins plus resting
Not Too Tricky
makes 24
About the recipe
Cannoli are fantastic. Traditionally they’re bigger than mine and contain chunks of candied fruit, nuts and chocolate, but I wanted to go a bit more delicate, and ricotta is the filling hero here. It is helpful to buy some metal cannoli tubes, which you can get online – just squeeze them to 2cm in diameter before use.
Recipe From
Ingredients
2 large free-range eggs
60ml sweet wine or Marsala
olive oil
250g plain or Tipo 00 flour, plus extra for dusting
1 litre sunflower oil, for frying
200g quality dark chocolate (70%)
100g toasted hazelnuts
600g quality ricotta cheese
1 teaspoon vanilla bean paste
2 tablespoons runny honey
2 heaped teaspoons quality cocoa powder
1 tablespoon grappa
Method
- In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.
- Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer.
- Roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg.
- Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.
- Melt the chocolate.
- Pound the hazelnuts in a pestle and mortar until fine.
- Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth.
- Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.
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