Sweet, crunchy shells filled with creamy ricotta and adorned with chocolate chips or candied fruit—an alchemical dichotomy of textures and flavors symbolized by an earthly exterior cradling airy, sweet cream.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Mix flour, sugar, cinnamon, and salt in a bowl.
Add egg and marsala wine, knead into a smooth dough.
Rest dough for 30 minutes , then roll thinly.
Cut into circles, wrap each around a metal cannoli tube.
shells in hot oil until golden, then remove from tubes.
Whip ricotta with sugar; fold in chocolate chips or candied fruit.
Fill cooled shells with ricotta mixture just before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
