Rabbit, Rabbit, everyone! It’s the first of the month and I’m sure after trying my delicious tiramisù recipe you are ready for another delectable Italian dessert perhaps even more well-known: CANNOLI. Cannoli originated in Sicily and there are many versions of fillings and additions and decorations but the one I am going to give you here is the simplest and the most common. First you need to buy cannoli shells (tubes of fried pastry dough) already packaged. Many Italian specialty food stores carry them. From this point on, it’s a breeze. Make sure you serve them soon after they are made, as you do not want the pastry tubes to get soggy from the filling. Either that or keep them well chilled until served. Once your filling is done and put in a pastry bag, you are practically finished.
Here’s what you will need:
- 1 large mixing bowl
- 1 rubber spatula
- 1 box of pastry bags (to squeeze filling)
Makes 20-30 cannoli depending on size & filling.
- 2-3 packaged cannoli shells (10 or 12 per pack)
- 2 lb. container of whole milk ricotta cheese
- 2 whole eggs
- 3-5 small packets of sugar (to taste)
- 1 & 1/2 cups confectioners (powdered) sugar for dusting
- 1½ cups of small dark chocolate chips
- 1 bag of chocolate sprinkles
- 2 cups of crushed pistachio nuts
- Fruited cherry halves if preferred to decorate ends
- Empty entire container of ricotta into a large mixing bowl.
- Make a deep “well” in the middle of the ricotta and drop two whole eggs into the well.
- Start by adding 3 packets of sugar and blend the ricotta, eggs and sugar with a rubber spatula.
- When the mixture is well blended (by hand) taste to see if you prefer the mixture to be sweeter. If so, add more sugar and blend again.
- Stir in about 1 cup of chocolate chips and blend well so the chips are dispersed evenly.
- When the mixture is ready, spoon as much as will fit into a pastry bag and twist tightly at the end.
- Make sure the opening of the pastry bag is wide enough to squeeze the chocolate chips through and begin filling the pastry tubes first half-way at one end and then fill the other end to complete the tube.
- Holding the cannolo in the middle, press one end gently into a small bowl of chocolate sprinkles.
- Then press the other end of the cannolo gently into the bowl of crushed pistachios.
- If you prefer, you may place a dried fruit cherry half into each end of the cannolo.
- Place cannoli on a platter in such a way that you may sift confectioners sugar over the tops of the cannoli.
Place in refrigerator and don’t wait too long to serve so the pastry tube remains crisp. Buon appetito!!
I do hope that you have enjoyed this week’s blogs of easy Italian dessert recipes. Please right a comment and let me know how they worked out for your special dinner or party. I will reply quickly!
Have a pleasant weekend and join me next week as we return to the wonderful THASC artists and take a look at Autumn at its peak! Hope you are enjoying the foliage!