A Cannoli on steroids? Yes indeed, this is the NY version of my favourite Italian crispy, creamy pastry. Yes it was delicious…but not like the original Italian inspiration for this evolved New York variety.
Anders and I were on a stroll one day, he on his way to his Chinese masseur right by little Italy. I was on my way to Canal St for a camera case. On our way we stopped for a Cannoli on Mulberry St. I wish I could tell you the name of the cafe, but there were so many and we wandered from window to window, admiring their beauty. Finally we agreed on tasting the wares at a cafe claiming to have ‘the best Cannoli in the world’ hell that sounded suitably cocky. We sat with double espressos out of mismatched gelati coloured cups, Anders with the chocolate coated variety, and I with my classic cannoli. It was crispy and light on the outside, but what was with the filling? So much ricotta, so heavy, and chocoloate chips?? Not like the ones in Rome, Sicily, or Melbourne Australia, where Brunettis in Carlton have the lightest most heavenly variety. This was as intense and ballsy as a New Yorker. Heavy and sustaining for hours. Not my ideal, but truly a great New York experience. Make them yourself. I will. Anyone know the name of the cafe that claims to have the best in the world on Mulberry St?
CANNOLI WITH RICOTTA FILLING1 1/3 c. flour
1 tbsp. shortening
Pinch of salt
1/2 tsp. sugar
Wine, sweet or dryRICOTTA FILLING1 lb. ricotta
2 tsp. semi-sweet chocolate chips
1 tbsp. candied orange peel, cut fine
1 jigger creme de cocoa or other liqueur
2 tbsp. sugarCANNOLI: Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but workable dough. Roll into ball; let stand for 1 hour. Roll out dough 1/8 inch thick. Cut into 5 inch squares. Place cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in diameter). First fold one corner around the tube, then the other and press together. Fry in deep fat, one at a time, until dark golden brown. Remove cannoli carefully and let cool before filling.RICOTTA FILLING: Cream ricotta well, add chocolate chips, orange peel, creme de cocoa, and sugar; mix very well. Fill puffs with filling. Makes 12.
