Next: Cannoli


fullsizerenderStarting at Sicily’s Catania airport, I was in cannoli heaven!  I’m not sure why, but it is one of my favorite sweets and not a common menu offering in the States.

OLYMPUS DIGITAL CAMERAWhat really set cannoli in Sicily apart was having it made with fresh, creamy ricotta inserted into just made shells.

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After watching a demonstration of the whole process in Ragusa, I determined that cannoli was doable and would definitely be the dessert for the anticipated Sicilian gourmet gathering.

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The first step was ordering these little tubes around which the cannoli dough is wrapped for frying.  They allow the shells to hold their shape and to slide off easily once they are done.

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Making the shells requires a bit of elbow grease, a pasta maker or rolling pin and a lot of patience.  Might I add that’s it more fun with two as there is opportunity for lots of chuckles.  All done, there is quite a sense of accomplishment!

img_8232-1Most cannoli has a ricotta based filling that may have such as pistachios, candied fruit or chocolate chips as an added ingredient.

OLYMPUS DIGITAL CAMERAThinking that everyone would like it, I opted for a filling with chocolate chips and a subtle taste of orange.  If there is a best hint for making cannoli, it is to use a pastry tube to fill the shells otherwise it’s a messy process.

OK, there you have it, a perfect ending to a Sicilian dinner.  What made it especially fun was the arancini and the cannoli were firsts for some of the diners, and you know how hard it is to introduce new tastes to gourmands.

i so appreciate your visit and the comments you leave behind

Joining

Dishing It & Digging It

39 thoughts on “Next: Cannoli

  1. I lived 4 glorious years in Sicily in the 1990’s. I ate very very well. I also acquired a great collection of Patti ceramic dishes. Sadly, most did not survive all the moves.

      • Miami too crowded, high crime , four seasons of hot,hot,hot,hot and if you are a natural born American you are a stranger in your own country and don’t belong there. Could not stand that. Greensboro much tamer and people friendly. Yes I would enjoy the dinner as I am 1/4 Roman, 1/4 Spaniard and 1/2 half Sicilian.

  2. lulu – looks wonderful – and it is hard to intro new tastes -and I wish I could now sample these…
    I have not had cannoli since the 80s and 90s – and the ones I had were a bit larger than these – but yours look amazing

  3. Love cannoli! There are cannoli to be found here in High Point and Greensboro. I am sure they are not as tasty as yours! You are such a good cook!

  4. I’m coming to your house for dinner.. that’s my favorite as well.. there’s an Italian deli cafe in Chatswood that does very authentic ones too.. I HAVE to avoid the area! xx thanks for posting..

  5. Wow, these look amazing. They do seem laborious, but definitely worth it! I love your comment about making these with someone for the giggles of it. 🙂

  6. I too am from Miami (born there). Come to Houston and let’s make canolis with Lulu, and maybe share with spouses and friends! Mange.

  7. Linda, also a favorite of mine. I have never tried to make, but you have given me the confidence that I can. The best cannoli that I have ever eaten was in a fabulous Italian restaurant in Calgary, Alberta!

  8. Great job!! My grandmother used to roll her cannoli dough around metal hair curlers she bought specifically for the job when I was a child. Then she fried them in a cast iron dutch oven in a white solid which could have been lard or crisco but I can’t remember. I remember thinking how gross they were until I tried the filling separately one time. Now I make the filling and just eat that as my treat lol!!! Someday I will try the homemade shells.

  9. Your cannolies look soo delicious——wonder if there is such a thing as gluten free shells—–sure wouldn’t be as good though ❤❤❤.

    • I can’t imagine not being able to adjust the recipe with gluten free flour. It’s worth looking into. I was happy with the way mine turned out but could have used P’s help rolling the dough!

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