Name: Settecento DTLAs Cannolo Sicilliano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups whole-milk ricotta (well drained); 3 oz fresh whole-milk mozzarella, finely diced; 6 oz Italian sausage, casing removed and cooked; 3 oz mushrooms (cremini or button), finely chopped and sautéed; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 tsp granulated sugar; 3 pinch fine sea salt; 1 tsp freshly ground black pepper; 1 tsp lemon zest; 2 tbsp mascarpone (optional, for creaminess); 8 unit(s) pre-made cannoli shells (store-bought) or homemade shells; 2 tbsp powdered sugar (for dusting); 3 tbsp toasted pine nuts or chopped pistachios (optional, for ends); 1 tbsp extra-virgin olive oil; 1 tsp unsalted butter; 1 clove garlic clove, minced; 1 unit small shallot, minced

Method

Sauté & prepare sausage and mushrooms

Heat a skillet over medium heat. Add olive oil and butter. When butter melts, add minced shallot and garlic and sauté until translucent, about 1–2 minutes.

Add the Italian sausage (removed from casing) to the pan. Break it up with a spoon and cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate lined with paper towel to drain any excess fat; let cool.

In the same skillet (add a touch more oil if needed), add the finely chopped mushrooms. Sauté on medium-high until the mushrooms release their moisture and become golden, about 5–7 minutes. Season lightly with a pinch of salt and pepper. Remove from heat and allow to cool.

Make the filling

Place the well-drained ricotta in a medium mixing bowl. If the ricotta is very wet, line a fine-mesh sieve with cheesecloth and drain in the refrigerator for 1–2 hours beforehand.

Add the diced mozzarella, cooled cooked sausage, cooled sautéed mushrooms, chopped parsley, mascarpone (if using), lemon zest, sugar, salt, and pepper to the ricotta.

Using a rubber spatula, fold ingredients together gently until evenly combined but still slightly textured (do not purée). Taste and adjust seasoning — add more salt, pepper, or lemon zest as desired.

Transfer the filling to a piping bag fitted with a wide round tip (or a zip-top bag with the corner snipped). Chill the filling in the refrigerator for at least 30 minutes to firm up — this makes piping easier and keeps shells crisper.

Assemble cannoli

If using store-bought shells, inspect for cracks. Warm shells very briefly in a 300°F (150°C) oven for 3–4 minutes if they are slightly soft; do not overheat or they will crack. Allow to cool to room temperature.

Pipe the chilled filling into each shell from one end to the other, filling about three-quarters to avoid overstuffing (filling will expand slightly). Fill both ends if desired.

If using nuts, press a small amount of toasted pine nuts or chopped pistachios into the exposed filling at both ends of each cannolo for texture and presentation.

Place the finished cannoli on a serving platter and dust lightly with powdered sugar just before serving to avoid sogginess.

Serving and storage

Serve immediately after assembly for the crispiest shells. Cannoli can be assembled up to 2 hours before serving; after that the shells will begin to soften from the filling's moisture.

Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days. Do not store assembled cannoli for more than a few hours.