If you are looking for a fresh, light, and fun recipe, these Sicilian savory cannoli with Prosciutto di San Daniele are the perfect choice for your next gathering. This delicious variation of the classic sweet cannoli, typical of the Sicilian tradition, will conquer your guests with its originality and irresistible flavor. Imagine a crunchy shell, filled with a soft and tasty ricotta cream, garnished with chopped pistachios and a slice of Prosciutto di San Daniele. Don't want to make your own cannoli shells? Stop by our stores and grab them pre-made!
Difficulty
Medium
Serves
6 people
Preparation time
25 minutes
Cooking time
10 minutes
INGREDIENTS
260 g all-purpose flour, plus more for dusting
1 large egg
50 ml Marsala wine
10 ml white wine vinegar
30 g salted butter, at room temperature
Vegetable oil, as needed
500 g sheep's milk ricotta
2 tbsp chopped basil
Chopped pistachios, as needed
Sliced Prosciutto di San Daniele, as needed
STEPS
In a large bowl, combine the flour, egg, Marsala, vinegar, butter, and a pinch of salt. Transfer the dough to a floured work surface and knead until elastic.
Using a rolling pin, roll the dough out into a thin sheet. Cut out discs of dough using a 10cm diameter pastry cutter. Wrap each disc around a cannoli mold and seal it by pressing the joined ends very well.
Once the cannoli are all molded, heat 2 inches of vegetable oil in a high-walled skillet or Dutch oven until hot. Add the cannoli and fry until golden brown, 2–3 minutes. Transfer to a paper towel-lined plate to drain. Let cool completely.
Meanwhile, in a medium bowl, combine the ricotta and basil. Season with salt and pepper. Mix until smooth. Transfer the mixture to a piping bag.
Place the chopped pistachios on a plate or shallow bowl. Remove the mold from each cannolo. Pipe the filling generously into each cannolo. Dip one end of each ricotta-filled cannolo into the chopped pistachios. Garnish the other end with a slice of Prosciutto di San Daniele.