A favorite Sicilian Cuisine is a cannoli. Cannolis are made from tube-shaped fried pastry dough and filled with slightly sweet cream commonly made with ricotta cheese. In mainland Italy, they are called cannoli Siciliani.
The ingredients of a cannoli shell are simple: Flour, brown sugar, salt, butter, eggs, traditionally marsala wine, and vegetable oil to fry the tube-shaped cannolis.
A favorite Sicilian Cuisine is a cannoli. Cannolis are made from tube-shaped fried pastry dough and filled with slightly sweet cream commonly made with ricotta cheese. In mainland Italy, they are called cannoli Siciliani.
The ingredients of a cannoli shell are simple: Flour, brown sugar, salt, butter, eggs, traditionally marsala wine, and vegetable oil to fry the tube-shaped cannolis.
A light, thin, crispy, and flaky cannoli shell compliments a ricotta cheese filling. Ricotta cheese is a staple in Sicilian cuisine.
The best time to serve a cannoli is just after filling a cannoli shell with the cannoli filling. Keep the cannoli shell and filling separated until ready to serve. Although the filling is cold and firm, the filling gets absorbed into the cannoli shell, and that makes the cannoli shell soggy.
Decorating a cannoli with semi-chocolate chips or nuts adds depth to the taste and enhances visual presentation. Sprinkling confectioner’s sugar compliments and enhances the cannoli shell taste and adds more visual appeal.
There are a few cooking tools needed to make cannoli tubes:
- A rolling pin or pasta machine – to roll out the pastry dough.
- Cannoli tubes – to form the cannoli shell.
- A pastry bag – to fill the cannoli shells with the cannoli filling.
