One of Sydney's most celebrated restaurants is marking a significant milestone this year, and its head chef is sharing the sweet secrets behind one of his favourite desserts. Richard Ptacnik, the culinary mastermind behind OTTO Sydney, recently appeared on The Morning Show to demonstrate how to create his exquisite "ricotta, chocolate and orange cannoli" as part of the restaurant's 25th birthday celebrations.
A Taste of Italian Luxury in Australia
With their golden, crispy shells and smooth, creamy fillings, cannoli represent one of Italy's most beloved dessert traditions. Chef Ptacnik's version elevates this classic treat with a sophisticated combination of well-drained ricotta, rich mascarpone, and the vibrant flavours of dark chocolate and candied orange peel.
The chef revealed that OTTO Sydney is planning to introduce even more decadent cannoli flavours in the coming months, drawing inspiration from iconic Italian cocktails. These new creations promise to transport Australian diners straight to the heart of Europe without ever leaving the country.
Crafting the Perfect Cannoli at Home
For home cooks eager to recreate this restaurant-quality dessert, Chef Ptacnik generously shared his detailed recipe. The process begins with creating the perfect dough using 300g flour, 30g caster sugar, 2g baking soda, 60g cold diced butter, 2 egg yolks, and 90ml Marsala wine.
The method involves combining dry ingredients, rubbing in butter until crumbly, then gradually adding egg yolks and Marsala until a smooth dough forms. The dough must rest in the refrigerator for at least 30 minutes before rolling and frying to achieve that characteristic golden shell.
The Secret to the Perfect Filling
According to the OTTO Sydney head chef, the filling requires particular attention to detail. 1000g of ricotta cheese must be thoroughly drained for 2-4 hours to remove excess moisture, ensuring the filling maintains its structure and doesn't make the shell soggy.
The drained ricotta is then combined with 500g mascarpone, 300g caster sugar, 150g finely chopped candied orange peel, and 150g finely chopped dark chocolate. Chef Ptacnik emphasises gentle mixing with a spatula to maintain the creamy texture without making the mixture too loose.
For those looking to add extra depth of flavour, the recipe suggests optional additions including vanilla extract, fresh orange zest, or a splash of Cointreau. The filled cannoli should be assembled just before serving to preserve the shell's delightful crispness.
As OTTO Sydney celebrates its quarter-century milestone, this cannoli recipe offers Australian food enthusiasts a special opportunity to bring a taste of this iconic restaurant's dessert menu into their own homes.
