Excerpt
Cannoli Filled with Pistachio Ricotta
While they are now available all over Italy, cannoli are traditionally a Sicilian dessert in which ricotta is mixed with candied fruits, nuts, or chocolate to fill crispy pastry shells. Cannoli shells are easy to make yourself, but they can also be found in Italian grocery stores or gourmet shops, in both regular and mini sizes.
Because Sicily is an island in the middle of the Mediterranean, over the ages many different people colonized it. You'll find Greek, Arab, Roman, and even Norman influences. So while toasted pistachio nuts and dried cranberries may not be a traditional cannoli filling, they still have a Sicilian feel. Not to mention an Italian color scheme -- green, white, and red.
If you are game, you can easily make cannoli shells using egg roll wrappers. The hard part will be finding something to use as a mold. I use aluminum tubing that was cut to the proper length at a hardware store, but some specialty gourmet shops do carry cannoli molds.
Makes 8 large or 12 mini cannoli
Serves 4 to 6
1/4 cup dried cranberries or dried cherries, chopped
2 tablespoons amaretto liqueur
8 ounces ricotta, homemade (page 70) or store-bought, well drained (1 cup)
1/4 cup sugar
2 ounces (1/4 cup) mascarpone, homemade (page 73) or store-bought, cold
1/4 cup toasted pistachio nuts, chopped
8 large or 12 mini cannoli shells, homemade (recipe follows) or store-bought
1/4 cup confectioners' sugar, for garnish
Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
Transfer to a pastry bag fitted with a plain tip and pipe the mixture into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off one corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
Canolli Shells
12 egg roll wrappers
1 cup vegetable oil
Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around molds or pieces of aluminum tubing that are 1 inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
Heat the oil in a large skillet until hot but not smoking, about 350°F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and crispy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off the tubing.
Variation
Cassata
Serves 8
Rather than using the cannoli shells, slice a 2-pound pound cake, about 8 1/2 x 4 1/2 x 2 1/2 inches, into 3 horizontal layers. Place the cake layers on a flat surface. Drizzle each layer with amaretto liqueur. Spread the ricotta filling on all the layers and reassemble the cake. Cover tightly with plastic wrap and refrigerate. To serve, garnish the top of the cake with the dried cranberries and toasted pistachios pressed down into the ricotta. Cut the cake into 1-inch slices. Serve chilled.
Copyright © 2000 by Paula Lambert