Wednesday, August 30, 2017

Recipe:Sicilian Cannoli

One of the most surprising things I have learned so far on this Virtual Sicilian Adventure is, although I enjoy the Sicilian desserts and granitas very much, I am overall unimpressed and do not enjoy most Sicilian cuisine. Too many sardine and anchovy dishes. Not to mention the insane amounts of flaked red peppers.

 I much prefer Northern Italian Food. 

That being said, Cannoli are possibly the Food of the Gods.

Foremost, Cannoli is the plural.
If you have just one the proper term is Cannolo.

Second...there are Cannolo Shell recipes on the internet aplenty. They are a time-consuming dough wrapped around wooden dowels affair and deep fried in boiling oil.

I passed on  all that.

Perfectly serviceable Cannoli shells can be purchased online (I used eBay to find mine)  They are available in Full Size (large) or Mini (what I bought) and come pre-packaged in boxes of 12.

Two Mini Cannoli made a perfect individual serving...not too much and not too little. Just right.

Sicilian Cannoli

(makes 2 servings)

4 Cannoli Shells


1 and a half cup Ricotta Cheese

1/2 cup confectioner's  sugar plus a little for dusting finished Cannoli if desired.

1 teaspoon vanilla extract or 1/2 vanilla bean seeds (scraped)

Mix Ricotta and Powdered Sugar until smooth...add vanilla and blend thoroughly.

( Variations:  You can add fruit...chocolate chips...nuts...flavorings...pretty much anything you like at this Cannoli above are chocolate with additional chocolate chip)

Pipe filling into shells and garnish as desired with nuts,chocolate chips, fresh fruit or what-you-like...sprinkle with a dusting of remaining confectionary sugar. 

Can prepare ahead a few hours and refrigerate until use.


More anon...