Cannoli with ricotta and pistachio. Simply Sicilian.

For the filling: fresh ricotta, ground pistachio, sugar to your liking. ( Some people also like to add some dark chocolate chips)
After filling all cannoli, place them in the fridge for an hour.

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8 thoughts on “Cannoli with ricotta and pistachio. Simply Sicilian.

  1. Those look awesome. Love the concept with the pistachio in the filling. This post is giving me some ideas to try with filling variations as well as adding the flavors into the shells (I try and make my own shells) and using traditional filling. Nice shots of them :)

    • Thank you so much Sochac :-) Yes, I believe there s plenty of ways to fill them in! I love chocolate cream too ^_^ Let me know how it goes!

  2. Pingback: Pistachio and chocolate cake – Torta al pistacchio e cioccolato | Chocolate Spoon & The Camera

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