If you’re looking for a light, fresh and quick-to-prepare recipe, savoury Sicilian cannoli with Prosciutto di San Daniele are the perfect choice for your next summer aperitivo or summer starter. This delicious take on classic sweet cannoli, typical of the Sicilian tradition, will win your guests over with its originality and irresistible taste. Imagine a crunchy shell, stuffed with a soft and tasty ricotta cream, garnished with crumbled pistachio and a slice of Prosciutto di San Daniele.
Savoury cannoli are a taste explosion that pair perfectly with a glass of fresh white wine or a light sparkling wine, making every summer aperitivo an unforgettable, special moment.
The beauty of this recipe lies not only in its delicious flavour, but also in its ease and speed of preparation. With a few quality ingredients and a bit of dexterity, you can create a delicious, refined summer starter in next to no time.
Prosciutto di San Daniele, with its sweet and delicate flavour, adds a touch of elegance and authenticity to the recipe, transforming your savoury cannoli into a true delicacy. Whether you’re organising an informal dinner with friends or a special event, these savoury cannoli adapt perfectly to any occasion, surprising and delighting your dining companions.
Don’t miss out on the opportunity to bring a bit of Sicily and tasty Prosciutto di San Daniele to your table.
Discover the savoury Sicilian cannoli recipe below and make your summer aperitivo or summer starter a true success.
Allow yourself to be inspired by the simplicity and quality of this dish and create a culinary experience that will remain etched into your guests’ memories.
Prepare to amaze and delight with a recipe that is the epitome of freshness, lightness, and speed, perfect for bringing out the flavours of summer and making every occasion even more special.
Recipe for savoury Sicilian cannoli with Prosciutto di San Daniele:
Ingredients
- Prosciutto di San Daniele as needed
- 260 g of flour
- 30 g of butter
- 1 egg
- 50 ml of Marsala wine
- 10 Mm of white wine vinegar
- 500 g of sheep ricotta
- Crumbled pistachios as needed
- Basil to taste
- Salt and pepper to taste
- Vegetable oil as needed
Instructions
- Mix the flour, egg, marsala, vinegar, room temperature butter and a pinch of salt in a bowl.
- When the mixture has the right consistency, transfer it to a floured work surface and continue to work it. Roll the dough out into a thin sheet using a rolling pin.
- Cut out 10cm discs of dough using a pastry cutter.
- Wrap each disc around a cannoli mould and seal it by pressing the ends together very well. Once the cannoli are ready, fry them in hot oil until they are golden. This should only take 2 or 3 minutes.
- Strain the, let them dry on kitchen paper and allow them to cool.
- Prepare the filling in the meantime: mix the sheep ricotta with chopped basil, salt, and pepper. Mix well until you get an even mixture.
- After removing the mould from each cannolo, put the filling into a piping bag and fill them all.
- Dip one end of the cannoli in the pistachio crumbs so that they stick to the filling. Garnish the other end with a slice of Prosciutto di San Daniele.
- Now your cannoli are ready to be tasted.
