Italian · dessert
120m
Total time
12
Servings
310
kcal
medium
Difficulty
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FAQ · Things people ask
You can, but it will not work well. Fresh supermarket ricotta is too wet; without overnight draining in a fine sieve lined with cheesecloth, the filling loosens within minutes of piping and turns the shells soggy. Drain it the night before — this is not optional.
Lard is the traditional fat and the right one here — its melting point keeps the dough pliable and produces the distinctive blistered crunch in the shell. Butter contains water, which works against the texture. If lard is unavailable, refined coconut oil is a closer substitute than butter.
Shells can be fried up to 3 days ahead and stored in an airtight container at room temperature — they stay crisp. The filling keeps refrigerated for 2 days. Fill the shells only at the last minute, never more than 30 minutes before serving; after that the shell softens and the textural point of the dish is lost.
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