mudbug said:Never made cannoli. But I think the basic recipe is pretty simple:
Stuff cannoli shells with sweetened ricotta cheese. I would guess powdered sugar works the best.
mudbug said:come again on the red wine? never heard that one before!
Now that sounds fantastic..VeraBlue said:Instead of adding water to the pastry flour, we always use red wine.
RMS said:Very interesting about the wine.
VeraBlue said:If you taste a shell made with flour and water, and one made with flour and wine, you will absolutely taste the difference! And it compliments the filling to a tee.
I have an idea! Stuff cannoli shells with coarse white cake icing. It's a fast and easy way to make cannolis. You can also mix the icing with cocoa powder, chocolate chips (any kind), or food coloring, if you wish. If you love licking the icing off the cake with your finger, you'll love substituting it in place of the usual sweetened ricotta cheese.aff501 said:Hi, I am currently writing an ebook on Italian cannoli recipes. Does any one have any cannoli recipes that they would like to share to be included in the book? I would be more than happy to give you credit for your recipe.
Thanks,
Antonio Fish
Hey, if you can stuff a cannoli with mascarpone instead of ricotta cheese, I guess you can stuff it with cake icing. You're right about the traditional cannoli thing, but many chefs have broken with traditions and tried new things, just like the Iron Chefs do.VeraBlue said:You could stuff a cannoli shell with anything you like....but it absolutely will not be a traditional cannoli unless it's filled with ricotta cheese.
Marcus said:Hey, if you can stuff a cannoli with mascarpone instead of ricotta cheese, I guess you can stuff it with cake icing. You're right about the traditional cannoli thing, but many chefs have broken with traditions and tried new things, just like the Iron Chefs do.
philso said:how about marshmallow fluff with peanut butter & jelly??!!
some captain crunch would make a nice textural addition.
by the way, how was your trip, vera?