Sofia Coppola's Cannoli Recipe

From the Coppola family kitchen: Desserts

Everyone knows the quote and can typically say it out loud as soon as they see or hear the word: "Leave the gun, take the cannoli." It is one of the most famous quotes from a movie, ever. Yes, a good cannoli is indeed that memorable. The very best are made in Sicily, where fresh ricotta is transcendent, in part because it is so fresh and in part because it is salted, which makes all the other flavors blossom. I have taken the liberty of adding a teaspoon of kosher salt to Sofia's recipe.

  • 1 box (1 dozen) ice cream sugar cones
  • 1 pound ricotta, preferably from a small producer, such as Bellwether Farms
  • ½ cup + 1 tablespoon powdered sugar
  • 1 teaspoon kosher salt.
  • ¼ cup small chocolate chips or crushed bittersweet chocolate
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon vanilla extract
  • 12 Maraschino or other preserved cherries, preferably Italian, halved

Use a good bread knife to cut ½ to ¾ inch off the tip end of each cone. Set them aside.

Put the ricotta into a medium mixing bowl. Add the ½ cup powdered sugar and mix thoroughly. Fold in the chocolate, the lemon zest, the orange zest and the vanilla.

Put the ricotta mixture into a pastry bag (without a tip) or a plastic freezer bag with one bottom corner cut off and pipe some into each cone.

Set a piece of cherry on each end of each cannoli and set on a serving platter.

Put the 1 tablespoon of powdered sugar in a strainer, shake it over the cannoli and enjoy right away.

To Drink: Pair with Sofia Brut Rosé.

   Serves 12

Italia Coppola, who dedicated her book, Mammarella: Mama Coppola's Pasta Cookbook, to her mother Anna Pennino, to her husband Carmine and to her three children, August, Francis and Talia, who have inherited both the Neapolitan spirit and its cooking.