The Sicilian classic, with pistachio cream in the ricotta filling.

• Preparazione30 min
• Dosi8 cannoli
• Acquista gli ingredienti ↓

Ingredients (8 cannoli)

• 8 ready-made cannoli shells
• 500 g fresh sheep's milk ricotta (or cow's milk ricotta)
• 80 g icing sugar
• 120 g Scyavuru Pistachio Cream 45%
• 50 g chopped pistachios
• Candied orange peel (optional)

Preparation

1. 1. Drain the ricotta Leave the ricotta in a fine sieve in the fridge for a few hours, ideally overnight, so the filling is thick and does not soften the shells.
2. 2. Make the cream Press the ricotta through the sieve, mix it with the icing sugar, then fold in the pistachio cream until smooth. Chill for 30 minutes.
3. 3. Fill Put the cream in a piping bag and fill each shell from both ends.
4. 4. Finish Dip the ends in chopped pistachios, add a piece of candied orange peel if you like, dust with icing sugar and serve straight away.

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Pistachio Cream 45%

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