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Old 04-24-2014, 01:47 PM   #1
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My "work-around" for cannoli

I love cannolis! Really love them. I can no longer buy any that taste as good as the ones I used to buy at an Italian bakery long ago----and I've tried many.

The big hang-up for me is the shells. You can buy the shells in a good grocery store but too often one or more will be broken and they're not inexpensive. I guess I could return them but I don't because there's no proof that I didn't break them.

So, my work around---- using a simple filling for them:
1 (32 ounce) container ricotta cheese (full fat)
1/2 cup confectioners' sugar
1 cup chopped candied citron
4 ounces semisweet chocolate, chopped (I use Nestle Choc. chips)

---- which I vary at times for sweetness. Sometimes I drain the ricotta, sometimes I don't.

Then instead of stuffing/piping them into a shell I buy some Pirourettes



I put the filling into something like a wine glass then stuff Pirouettes around the outside with about half of each P. above the filling.

It makes a pretty dessert and I don't have to fuss with shells and the Pirourettes give it a taste and crunch similar to cannolis.

Of course, I'd rather have a REAL cannoli but just cannot find a bakery that makes them right, to my taste that is. And I'll be darned if I'll make the shells myself!
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Old 04-24-2014, 03:52 PM   #2
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Just like you can't have A Panini, you can't have A cannoli. Panini and cannoli are plural. Singular is panino and cannolo, respectively, unless you are Sicilian, which I am. Then it's connolu.

Justy sayin'.

Also, while I am "just sayin", melanzana is Italian for eggplant. The Sicilian word, which you never hear any more except as a derogatory term, is mulignan (pronounced mol-en-yon).
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Old 04-24-2014, 03:56 PM   #3
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This sounds delish, Cave! Great idea, thanks!
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Old 04-24-2014, 04:31 PM   #4
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Just like you can't have A Panini, you can't have A cannoli. Panini and cannoli are plural. Singular is panino and cannolo, respectively, unless you are Sicilian, which I am. Then it's connolu.

Justy sayin'.

Also, while I am "just sayin", melanzana is Italian for eggplant. The Sicilian word, which you never hear any more except as a derogatory term, is mulignan (pronounced mol-en-yon).
Thank you for your Italian lesson. I got the go-ahead to use cannoli as I did from Wiktionary:

"Usage notes[edit]
Those with a good knowledge of the Italian language may use singular cannolo and plural cannoli, but English speakers without this experience will generally use "a cannoli"/"two cannolis".


Other than that, Mr. Lincoln, how did you like the recipe?
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Old 04-24-2014, 05:36 PM   #5
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I like the recipe, but I can never leave well enough alone.

I would whip a cup of heavy cream and fold it into the ricotta mixture to lighten it.
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Old 04-24-2014, 06:10 PM   #6
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I think this is a great idea, with Aunt Bea's addition. It reminds me of Rachael Ray's Quick Tiramisu. We use Pepperidge Farm Milano cookies instead of the ladyfingers: http://www.foodnetwork.com/recipes/r...su-recipe.html
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Old 04-24-2014, 07:16 PM   #7
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Adding whipped cream would really be a great addition, I think. I'll try that. Whipped cream? What's not to like?

I used to use lady fingers as the crust of a Key Lime Pie.

So now we have a new dessert in the making------ the ricotta cannoli mixture made with whipped cream with lady fingers around the outside of a large clear wine glass!



What can we name it?
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Old 04-25-2014, 09:31 PM   #8
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Well, you could call it The Cave-In Cannoli. And in this instance "Cannoli" would be correct as you won't be making just one. One would be caving into it.
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Old 04-26-2014, 10:26 AM   #9
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Well, you could call it The Cave-In Cannoli. And in this instance "Cannoli" would be correct as you won't be making just one. One would be caving into it.
I'd be famous!!!
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My "work-around" for cannoli I love cannolis! Really love them. I can no longer buy any that taste as good as the ones I used to buy at an Italian bakery long ago----and I've tried many. The big hang-up for me is the shells. You can buy the shells in a good grocery store but too often one or more will be broken and they're not inexpensive. I guess I could return them but I don't because there's no proof that I didn't break them. So, my work around---- using a simple filling for them: 1 (32 ounce) container ricotta cheese (full fat) 1/2 cup confectioners' sugar 1 cup chopped candied citron 4 ounces semisweet chocolate, chopped (I use Nestle Choc. chips) ---- which I vary at times for sweetness. Sometimes I drain the ricotta, sometimes I don't. Then instead of stuffing/piping them into a shell I buy some Pirourettes [IMG]http://i.walmartimages.com/i/p/00/01/41/00/08/0001410008784_180X180.jpg[/IMG] I put the filling into something like a wine glass then stuff Pirouettes around the outside with about half of each P. above the filling. It makes a pretty dessert and I don't have to fuss with shells and the Pirourettes give it a taste and crunch similar to cannolis. Of course, I'd rather have a REAL cannoli but just cannot find a bakery that makes them right, to my taste that is. :yum: And I'll be darned if I'll make the shells myself! 3 stars 1 reviews
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