Peppe Guida's recipe for “cannoli made with stale bread”: from leftovers to a great dessert

All the chef's secrets for reusing “stale” bread to make a delicious dessert.

Recipe from the book “Del Pane non butto via niente” (I don't throw away any bread) and Gambero Rosso

• Stale bread
• 500 g cow's milk ricotta cheese
• 100 g sugar
• Chocolate chips
• Orange zest
• Powdered sugar
• Orange marmalade

Preparation

For the bread cannoli: cut the bread into very thin slices and wrap them around the cannoli molds, overlapping the edges slightly and moistening them a little. Press down well.

Place each cannolo on a baking sheet lined with parchment paper, with the overlapping edges facing down. Bake at 180°C until they begin to brown. Allow to cool.

Meanwhile, sift the ricotta and mix it with the sugar to form a cream. Add the chocolate chips and orange zest.

Fill the bread cannoli with the mixture and serve with a sprinkling of powdered sugar and a spoonful of orange marmalade.

Info

Peppe Guida's website

Cover photo by Alberto Blasetti