cannoli's
who in new york city or anywhere has the best and does anyone have a recipe i can fix at home. i live in west virginia now and i havent had one since 1966. this must be why i'm depressed, lol.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
5 Comments:
Great timing! I just tried to make homemade Cannoli's for the first time at home today and I forgot to beat the ricotta until it was smooth, so now I have a lumpy mess on my hands. I have to go get more ricotta tomorrow and try again... I don't think that I'll be pumping this mess into the shells.
jonfoxx at 1:57PM on 04/03/08
Jon, what if you FPd the whole mess? It would be smooth and tasty but if you have already added fruit or chocolate, it would be a strange color. You could use it to fill something where the filling would not be visually available...Like a cream puff. I hate the idea of your work and that food going to waste.
My favorite recipe is very simple. 3 lb. Ricotta cheese, blended to within an inch of its life in a FP, and about 1/2 lb. of confectioner's sugar. Add some vanilla to taste and a tiny bit of cinnamon if you like. I generally don't put the glaceed fruit in mine but do like mini chips.
Here's one from Epicurious that looks a lot like the one I use. It contains goat cheese, but not much and you can just sub additional ricotta. The one detail they omitted is that you will have a much richer end product if you use ricotta impastata which has less moisture. The bad news is that it's usually sold in humongous industrial sized amounts. The good news is that you can get a decent facsimile if you drain your ricotta overnight in the fridge in a sieve.
I should be liberating my cookbooks and other cooking gear from storage soon and will again have my cookbook library at my fingertips!
One other thing...Keep the filling out of the shells until serving time. There's only one time it's permissible to pre-fill shells...When you're a professional bakery and it's Easter Sunday and you've got customers lined up around the block. Then it's OK to do them a sheet tray at a time :D.
chiff0nade at 3:48PM on 04/03/08
the best cannoli's in nyc are not on arthur ave like everyone thinks! they are the dark chocolate chip cannoli's with blueberry sauce at trattoria dell'arte
sustarz at 11:10PM on 04/03/08
@chiff0nade; I did exactly that, I tried to whip it in my KA, it made a little better but still not right. The recipe that I used was not a common one, it called for 1 cup of whipped cream, so I don't like the extra light texture anyway, so I'm going to try something like yours today.
You are absolutely correct about the filling only at serving time, it seems to be the golden rule of cannoli.
jonfoxx at 8:30AM on 04/04/08
@jonfoxx... Isn't it great when you try to make a product and even the boo boos taste good?
I've never seen a cannoli filling recipe calling for whipped cream. That's way too light. Kind of like how the "west coast" cheesecake is all fluffed up. That ain't cheesecake.
chiff0nade at 7:53AM on 04/06/08