Le Coppetedde alla Francesca - Francesca's Ricotta Sandwiches

This recipe is based on my aunt's sandwich version of a cannolo di ricotta:


  • Pastry shells
  • 1 cup flour
  • 2 T sugar
  • 2 T extra virgin olive oil
  • 2 T Marsala or white wine
  • 1 T strong coffee
  • 1 egg yolk
  • Toss the sugar and flour together. Mix the liquids all together. Add the liquids to the flour mixture and mix well, knead briefly to form a ball. Add flour if the dough is too sticky, wine if the dough is too dry; it should be slightly softer than pasta dough. Roll through a pasta machine or use a rolling pin to make thin sheets of dough (about 1/8 inch thick, not transparent). Use a glass or biscuit cutter to cut the dough into circles about 3 inches in diameter. Fry in hot olive oil until they're a nut brown color. Drain on paper towels.


  • 2 lbs ricotta
  • up to 1 lb sugar or to taste
  • lots of lemon zest (or 4 oz chopped dark chocolate with cinnamon to taste)
  • pistachios chopped finely
  • Beat the ricotta with the sugar. Leave it rough and rustic or beat it long enough and it will be very creamy. Stir in your flavorings of choice.

    Assemble the coppetedde by spreading the ricotta cream on one side of one of the little pastry cups, top with another pastry cup and sprinkle with powdered sugar like the ladies in the countryside of Sicily do, or roll the edges in finely chopped pistachios as a salute to the classic New Orleans cannoli.