Cannoli originated in Sicily and are an essential part of Sicilian cuisine. Cannoli were historically prepared as a treat during Carnevale season, possibly as a fertility symbol. They consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese (or alternatively, but less traditionally, sweetened Mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, or other flavorings. Some chefs add chocolate chips. Sometimes, cannoli can be found with the shells dipped in chocolate, in addition to being stuffed with filling.
I adapted Giada De Laurentiss’ Ricotta Cappuccino recipe for my filling. The texture is smooth and creamy and the hint of espresso is wonderful. Ricotta Cappuccino Adapted from Giada De Laurentiis Ingredients 3/4 cup sugar 1 vanilla bean 2 (12 oz) containers ricotta cheese 1 tablespoon instant espresso powder Pinch ground cinnamon Pinch cocoa powder Directions Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar. Place the ricotta and espresso powder in the food processor. Blend for about 30 seconds. Stop the machine to scrape down the sides with a rubber spatula. Add cinnamon and cocoa powder. Blend for another 30 seconds. Spoon the mixture into a pastry bag and pipe into prepared cannoli shells. Drizzle cannoli with melted chocolate (I melted a Dark Chocolate-Orange bar) Happy Holidays from There’s a Newf in My Soup! Stop by for complete Cannoli recipes, links and photos
