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There’s something so satisfying about the crunch of fresh vegetables contrasting with the warm, tender grains in a hearty salad. I always let the cooked grains cool slightly before mixing them with the dressing; this ensures they soak up more flavor without wilting the greens. The combination of textures in this dish makes each bite a little adventure, while the colorful veggies add a vibrant touch. You won’t miss the heavy dressings when you taste how the fresh ingredients shine through.
cannoli
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter and rub it in with your fingers until the mixture looks sandy, with a few small pea-sized bits left.
- Beat together the egg, wine, and vinegar. Stir into the flour mixture. Work it until you get a shaggy dough, then knead by hand for 3-4 minutes, till smooth.
- Cover with plastic wrap and let rest for 30 minutes. Don’t skip this step — it makes the dough easier to roll thin.
- Divide dough in half. On a lightly floured surface, roll each half as thin as you can (2 mm is ideal). Cut into 10 cm circles (an upside down bowl works if you don’t have a cutter).
- Wrap each circle around a metal cannoli tube, sealing the edge with a bit of water or beaten egg white. Don’t overwrap — the shells need to be hollow enough for filling.
- Heat oil in a wide pot to 180°C (350°F). Fry 2-3 cannoli at a time for 1-2 minutes, turning with tongs, until deeply golden and blistered. Drain on paper towels. Let cool, then carefully slide out the tubes. (If they stick, gently twist; don’t force or they may crack.)
- In a medium bowl, stir together drained ricotta, powdered sugar, and vanilla until smooth.
- Mix in mini chocolate chips and candied orange peel (if using).
- If the filling feels runny, set in the fridge for 10–15 minutes. The cold helps it firm up.
- Just before serving, pipe or spoon the filling into both ends of each shell. Don’t fill ahead or the shells will soften.
- Dip the ends in more chocolate chips or a little chopped pistachio, if you want.
- Dust generously with powdered sugar right before eating. Don’t be shy — the crunch and sweetness are the whole point.
Notes
Tips that save time and headache
Letting the dough rest really does make it easier to roll thin — I tried skipping it, and what I got was stubby, tough shells. Two minutes with the rolling pin feels like forever, but you want them close to see-through before you fry. If you don’t have metal tubes, use a few layers of rolled-up foil — not as pretty, but it works in a pinch. Drain the ricotta overnight in a fine sieve (just set a bowl underneath and refrigerator it). If you skip this, the filling will seep out and make the shells soggy in under 20 minutes. Learned that one the hard way.Substitutions and variations
Mascarpone sounds fancy, but honestly ricotta is the classic and gives the right texture. You can swap in chopped dark chocolate or pistachios for the mini chips. Just don’t use regular chocolate chips — they’re bulky and throw off the bite. If orange peel isn’t your thing, a few drops of orange zest brightens the filling without making it sweet.Storing cannoli
Don’t fill shells ahead — even an hour in the fridge and they go limp. I keep the fried shells in an airtight tin (not plastic, it traps moisture) for up to three days. Prep the filling and just pipe right before eating. Shells not crisp enough? Pop them in a 180°C oven for 3 minutes to revive the crunch.I only make cannoli at home when I want that fresh-from-the-fryer crunch you never get with pre-filled store versions. The texture is the whole reason to go through the little bit of trouble here.
Tips that save time and headache
Letting the dough rest really does make it easier to roll thin — I tried skipping it, and what I got was stubby, tough shells. Two minutes with the rolling pin feels like forever, but you want them close to see-through before you fry. If you don’t have metal tubes, use a few layers of rolled-up foil — not as pretty, but it works in a pinch.
Drain the ricotta overnight in a fine sieve (just set a bowl underneath and refrigerator it). If you skip this, the filling will seep out and make the shells soggy in under 20 minutes. Learned that one the hard way.
Substitutions and variations
Mascarpone sounds fancy, but honestly ricotta is the classic and gives the right texture. You can swap in chopped dark chocolate or pistachios for the mini chips. Just don’t use regular chocolate chips — they’re bulky and throw off the bite.
If orange peel isn’t your thing, a few drops of orange zest brightens the filling without making it sweet.
Storing cannoli
Don’t fill shells ahead — even an hour in the fridge and they go limp. I keep the fried shells in an airtight tin (not plastic, it traps moisture) for up to three days. Prep the filling and just pipe right before eating. Shells not crisp enough? Pop them in a 180°C oven for 3 minutes to revive the crunch.