Ask to a girl from Piedmont to prepare Sicilian Cannoli means she will adjust the recipe… Expecially if she lives in a flat in London and it’s not the case to fry all the shells!
That’s why I baked the Cannoli shells and the result is amazing! The baked dough stays smooth so I can brush it with a delicious dark chocolate 70% cocoa that allows the shells to stay crispy.
Well, the ricotta I use is the cow one as it’s almost impossible to find the sheep one in London… but maybe in the future I will try to do also ricotta (and ricotta with sheep milk) at home!
And of course candied fruits are not the same of those one I could buy in Fratelli Freni in Milan, but I assure that eat my cannoli is a mouthwatering sensation also for Sicilians.