Shanghai - Donut King

Dried Pork Donut

I have seen several western style restaurants, such as Burger King and Donut King. The menu at Burger King was the same as we would find in the US, however the donut shop had a few surprises such as dried pork donuts and green tea donuts.

Shanghai - Tofu & Pigs Blood Soup

Tofu & Pigs Blood Soup

Lunch on my second day in Shanghai brought me my first food challenge of the trip. I was taken to a local restaurant by the investigator I'm working with. She order a dish which was almost like a thick soup with tofu, red peppers, scallions and congealed pigs blood. The pigs blood had the consistancy of a light tofu and believe it or not tasted pretty good. The soup, which was served over rice, was a bit spicy and just like tofu, the pigs blood took on the taste of the soup.

Fried Rice Noodle with Beef

The second dish of the meal was much more like what I'm used to eating. It was fried rice noodles with shinly sliced beef. This dish was excellent and I'll probably get it again. It had such a deep rich flavor that just made you want to eat more and more of it.

Breakfast in Shanghai

Chinese Breakfast

After a very long flight and a hair raising ride fron the airport I finally arrived in Shanghai last night. The traffic is just as bad as New York and the cab drivers are just as crazy. I woke up at 4:30 AM and I was starved. I could not wait for the restaurant to open.

I enjoyed my first Chinese breakfast this morning and it was wonderful. It consisted of the following items:

Mini Pork Dumplings

Mini Pork Dumplings - These were the best steamed dumpling that I've ever eaten. They did not need any soy sauce. I even went back for seconds.

Vegetable Buns - This is the Chinese equivalent of donuts. They are savory steamed buns stuffed with a variety of items. For breakfast I enjoyed a bun filled with vegetables that was savory and creamy in texture. I could have eaten a dozen of them.

Fried Noodles - These reminded me of fried lo mein.

Vegetable Buns

Fried Rice - Typical fried rice that I'm used to.

Tea boiled eggs - These were hard boiled eggs that were cooked in tea instead of water. The tea infused them with a wonderful flavor so that I did not even salt them like I normally would with hard boiled eggs.

Fried Chinese Twists - These reminded me of churos but were not as good. This was the only thing I did not enjo - they were greasy. I'll have to try them some where else.

Tea Boiled Eggs

Restaurant Review: YoPoP

YoPoP $ ★★★★☆

Location: 3605 Davis Dr. Suite 110, Morrisville, NC 27560

YoPoP, located in the Lowes Food shopping center at the corner of Davis Drive and Morrisville Carpenter Drive in Morrisville, has taken frozen yogurt to a whole new level. I’ve always enjoyed frozen yogurt but you were usually stuck with chocolate, vanilla and one other flavor that rotated monthly. At YoPoP you always have 12 flavors to choose from (they tell me they have a selection of 50 flavors that they pull from). The other great feature is that you dispense as much as you want and you pay by weight, not by preselected sizes. You can mix any flavors you want. They also have a HUGE assortment of topping that you add yourself. Wow the combinations are limitless. Paired with delicious toppings, Yopop frozen yogurt encourages you to make your own yogurt your way! Choose and mix as many yogurt flavors and toppings to your desire.

For additional restaurant reviews and Italian-Fusion recipes go to www.italian-fusion.blogspot.com

Florentine Lace Cookies

One of our family traditions is to bake a large variety of cookies for Christmas. I will usually start Thanksgiving weekend and freeze the cookies. They are kept locked away in the freezer until Christmas Eve. I will usually make at least a dozen different cookies. As long as I’ve know my wife, her favorite cookie has been lace cookies. These thin, crunchy, and sweet cookies just melt in your mouth. If anyone gave us a box of Italian cookies she would go through the box and pull out the lace cookies.

These cookies are easy but you must follow the directions exactly. It’s also fun to watch them bake. They puff up like a regular cookie then at the last minute it looks like someone deflated them and they get their characteristic lacy flat appearance.

Makes 76 2” Cookies

1.5 C Brown Sugar (packed)

1.5 C Quaker Quick Oats

1 TBS Baking Powder

½ C Melted Butter (cooled)

1 Large Egg (beaten)

Preheat oven to 350°

These cookies will stick to a baking sheet. You must line the baking sheet with either parchment paper or a Silpat (Silicone baking sheet liner). You can reuse the parchment paper for the entire batch of cookies. 

Stir all ingredients together in a stand mixer fitted with a paddle attachment—the batter will be very moist.

Drop by level ½ teaspoons on the lined cookie sheet. It’s critical that you use a measuring spoon to do this so that they are the same size. This helps you space the cookies and helps them cook evenly.  Make sure you have at least 1.5” between each cookie—they love to spread. Only place one cookie sheet in the oven at a time for even baking.

Place in a preheated oven for 8-9 minutes. When they start to cook they will spread out and puff up. During the last minute you will see them deflate. When the last cookie has deflated the cookies are done. You may have to adjust the time a bit depending on your oven – keep an eye on them.

Place the cookie sheet on a wire rack to cool. When the cookies are completely cooled, remove them to a wire rack for at least 30 minutes before storing them. 

To print a copy of this recipe go to Lace Cookies.

Antipasto

It would not be a holiday without a large dish of antipasto.  For the non-Italians reading this, think of the largest dish you have ever seen in your life covered with the most wonderful assortment of marinated vegetables, meats, olives, and cheeses served with crusty Italian bread.  I remember serving this to some friends and watching them eat it with such gusto that nothing was left on the platter, only to discover that they thought that this was the entire meal.  The look of surprise and shock on their faces when I brought out the pasta was priceless. 

What’s in an Antipasto? An antipasto can contain a mixture of marinated vegetables, meats, olives, and cheeses. The combination is entirely up to you. I will always serve fresh mozzarella but I will usually try a different cheese to compliment it each time I make an antipasta, so tailor the antipasto to your own tastes.

No matter how small or large, marinated vegetables are always included in my antipasto.  The following marinade can be used for a large variety of cooked vegetables; however I have always included roasted red peppers and artichoke hearts.  The vegetables must be marinated at least 24 hours in advance.

Antipasta Marinade *

2 TBS Fresh Squeezed Lemon Juice

2 TBS White Wine Vinegar *

1 TBS of peeled and chopped Garlic (3 cloves)

1 tsp of Dried Oregano

½ C Extra Virgin Olive Oil (use the best)

2 TBS Chopped Fresh Parsley or 2 tsp Dried Parsley

In a blender, process the first five ingredients, the lemon juice through the oregano.  While the blender is spinning, gradually drizzle in the olive oil to form an emulsion.  Stop the blender and add the parsley.  Pulse three times to mix.  Let the marinade sit while you prepare the vegetables.

VEGETABLE PREPARATION

You can marinate roatsed red peppers, canned artichoke hearts or mushrooms—the choice is yours. For Christmas Eve I usually make all three.

Roasted Red Peppers

You can roast your own peppers or you can do what I do and buy jarred Mt. Olive Roasted Red Peppers.  Be careful not to buy premarinated peppers.  Drain the peppers and cut them into ¼ to ½ inch strips. Place the roasted red peppers into a container with a tight fitting lid and pour enough marinade to cover the roasted red peppers. Mix them 2-3 times over the next 24 hours. 

Artichoke Hearts

Artichokes have become very expensive in the US so I use canned artichokes for this recipe.  Do not use premarinated artichokes.  I also discourage the use of frozen artichokes since they can sometimes be hard and chewy.  Thoroughly drain the artichokes and quarter them.  Do not use the canned quartered artichokes since they tend to be chewy. Place the artichoke hearts into a container with a tight fitting lid and pour enough marinade to cover the artichoke hearts. Mix them 2-3 times over the next 24 hours.

Button White Mushrooms

This involves some cooking.  Clean one pound of button mushrooms and cut off the bottom of the stem.  If the mushrooms are large you can quarter them.  Carefully place them in a large pot of salted, boiling water and let them cook for two minutes.  Immediately drain and rinse them in cold water to stop the cooking. Place the mushrooms into a container with a tight fitting lid and pour enough marinade to cover the mushrooms. Mix them 2-3 times over the next 24 hours.  

MEAT & CHEESE
Only use the best quality meats and cheeses in your antipasta. I used Boar's Head cold cuts and cheeses. Do not buy them ahead of time. Purchase them the same day that you are making your antipasta for the best taste. Roll up the cheese and meats tightly.

PLATTER ASSEMBLY

The final step is to  Then arrange them with your meats and cheeses on a large platter. Serve with some crusty Italian bread and watch your guests enjoy.

* PRONTO SUBSTITUTE

Antipasta Marinade – You can substitute Italian dressing but do not use light or fat free varieties.

White Wine Vinegar – The only substitute is white balsamic vinegar. Do not substitute any other kind of vinegar.

To print a copy of this recipe go to Marinated Antipasta Vegetables.

Baked Stuffed Clams

Growing up in an Italian family meant that you had a lot of aunts and uncles, most of which were not even relatives.  Growing up I had two special people in my life, my Uncle Joe and Aunt Laura.  They owned a fish store in Long Island that I loved to visit.  One of my finest memories is when Aunt Laura taught me to make baked stuffed clams.  Now, mind you, she made 25 pounds at a time and never measured anything.  It took a lot of trial and error to scale down this recipe and actually figure out how much of each ingredient to put in.  Once my mother and I learned to make these, we have had baked stuffed clams every Christmas Eve celebration.

Baked Stuffed Clams

Makes 8-12 clams

I 6.5oz can Chopped Clams (drain and reserve juice)

¼ C Plain Breadcrumbs

¼ C Grated Parmesan or Romano Cheese

1 TBS fresh or 1 tsp dried Parsley

5 grinds of freshly grated Black Pepper

1 tsp chopped Garlic

1 TBS Olive Oil

4 tsp reserved Clam Juice

Paprika

1 Lemon (cut into wedges)

12 Clean Clam Shells *

Preheat the oven to 375 degrees F.  Drain the can of chopped clams and save the clam juice. Mix the clams through the olive oil in a bowl.  Add 4 teaspoons of the reserved clam juice. If the mixture is dry, add more of the reserved clam juice until it holds together.  Put 1-2 tablespoons of the mixture in clean clam shells.  Sprinkle paprika over top of the filled clams.  Bake in the oven for 15 minutes. Serve immediately with lemon wedges on the side.

Note: Clams can be prepared ahead of time, covered in plastic wrap, and refrigerated overnight. Increase cooking time to 20 minutes if the clams are cold.

* Pronto Substitutes

Clam Shells – When I don’t have any clam shells I use small oven proof dishes that I purchased at a Chinese market that are supposed to be used as personal  condiment dishes for things like soy sauce.

Mushrooms – This stuffing can be placed in mushroom caps and cooked as directed in this recipe.

To print a copy of this recipe go to Baked Stuffed Clams.

Feast of the Seven Fishes – Christmas Eve

Feast of the Seven Fishes – Christmas Eve

While food surrounds many traditions in our house, no other holiday is more important than Christmas Eve.  In Italy, this is traditionally a day where you did not eat meat.  This was also the most important holiday of the year where we would gather with family and friends and eat fish until we sprouted gills.  This meal always starts with meatless Antipasta followed by pasta, fish and the first taste of the Christmas cookies which were being prepared for the last month.  Now tradition states that you make either 3 different types of fish to represent the trinity, 7 for the 7 sacraments, or 12 for the 12 apostles.  My mother always made everyone's favorite fish and then some, easily reaching 12.  This meal helps us understand the importance of family and friends and is always followed, several hours later by midnight mass.

Typical Christmas Eve Dinner


Antipasta

        Marinated vegetables

Marinated roasted red peppers

Marinated mushrooms

Marinated artichoke hearts

Eggplant Caponata

Olives

Black olives

Green olives

Kalamata olives

Fresh mozzarella

Fresh smoked mozzarella

Salata ricotta

Imported provolone

Pasta

      Spaghetti with Shrimp

Fish

      Shrimp Cocktail

      Baked Stuffed Clams

      Clam Stuffed Mushrooms

      Crispy Fried Fish

      Stuffed Fillet

Dessert
      Pignoli Cookies

      Biscotti

As you can see by the volume of the food, it takes several hours and a lot of conversation are needed to eat this much.  That, however, is why it is so much fun.  This is a meal that your friends will talk about for years and your family will look forward to each year.

Over the next few weeks I will share some of my favorite Christmas Eve recipes to inspire you to start a new tradition of your own.

Cannelloni with Shrimp

Recipe makes 18-20 Cannelloni


When my grandma Cira came to this country, she lived in Little Italy in New York City.  There she befriended a struggling baker named Ferrara.  This kind woman taught my grandmother how to make authentic manicotti and Easter pie.  Ferrara's is now the most famous Italian bakery in the US. 


It was because of this recipe that I first learned to cook.  My mother was not a very good teacher.  The only way to learn a recipe was to watch her.  However necessity changed that.  My mother had a catering job where she had to make 500 manicotti and she couldn't do it herself.  I not only learned how to make manicotti, I became very proficient at making this dish after making 500 manicotti shells.  This is still one of my most requested signature dishes.


Most Americans are familiar with the heavy premade pasta tubes that you buy in the grocery store.  In Naples they are made with a crepe-like shell (crispelli) that just melts in your mouth. The difference between cannelloni and manicotti is the addition of meat or fish. If you eliminated the shrimp from this recipe you would have manicotti. 

Manicotti Shells *
2 Lg Eggs
1 C Water (Room Temp)
1 1/3 C of Sifted Flour
Pinch of Salt
Crisco Shortening for greasing the pans*
     
Filling
1 lb Medium Shrimp
2 cloves Garlic minced
1 tsp salt
1 TBS Olive Oil
3 Lg Eggs
1.5 lbs Ricotta Cheese
8 oz Shredded Fontina Cheese
¼ C Grated Parmesan or Romano Cheese
1 tsp Dried Parsley
Manicotti shells
1 Qt Vodka Sauce *


Preparing the Manicotti Shells 


Beat 3 eggs and water with a rotary beater in a large bowl.  Add the flour and salt a little at a time with the beaters on low until completely incorporated.  It should have the consistency of a very thin batter.


Heat a 6", number 3, greased iron skillet or nonstick pan.  Using a paper towel spread some Crisco on the frying pan to coat, being careful not to touch the pan with your hands.  Place 3 TBS of batter in the center of the frying pan and using an oven mitt pick up the frying pan and swirl the batter so that it is spread evenly across the skillet.  Once the batter has stopped bubbling and the edges are dry, flip the shell using a spatula or butter knife.  Cook another thirty seconds or until the shell is a very light cream color.  Stack the shells on a dish until you have completed frying all the batter.  You will end up with 25-30 manicotti shells.


Preparing the Shrimp


Clean and devein the shrimp.  Cut the shrimp into very small pieces.  Heat the olive oil in a large skillet until hot but not smoking.  Add the shrimp, salt, and minced garlic and constantly move around the pan until the shrimp turns pink.  This will only take 1-2 minutes.  Put the cooked shrimp into a bowl to cool for at least ten minutes, then drain.


Making the Filling


In a large bowl beat the eggs with a whisk until uniform in color.  Add the three cheeses and the dried parsley.  Mix until uniform in color.  Add the shrimp and mix until evenly distributed.


Filling the Cannelloni


Preheat the oven to 325°F.  Take a large roasting pan and cover the bottom with 1C of the Vodka Sauce.  Take a cooled Manicotti shell in your hand and fill with ¼ C of the filling.  Fold it over like a crepe and place the cannelloni seam side down in the roasting pan. 


Cover the cannelloni in the roasting pan with the remaining vodka sauce.  Cover the roasting pan with aluminum foil and bake in a preheated oven for 30 minutes.  Serve hot out of the oven.  


PREPARING AHEAD:  You can prepare the Cannelloni ahead of time and place the covered roasting pan with the cannelloni in the refrigerator overnight.  If you do this increase the cooking time to 45 minutes.


FREEZING NOTE: If you do not want to bake all of the cannelloni at one time, place the remaining, uncooked, cannelloni on a cookie sheet lined with wax paper.  Place in the freezer for 24 hours until thoroughly frozen.  Remove from the cookie sheet and place in a zipper top bag in the freezer.  They will be good for 2 months in the freezer. Thaw overnight in the refrigerator before baking as directed below.


 * Pronto Substitutes


Manicotti Shells – You  can substitute the manicotti shells found in the pasta section of your grocery store. Prepare them according to the package directions. They will be heavier than the home made manicotti shells.


Crisco Shortening – You can substitute canola or peanut oil. Do not use olive oil or it will burn.


Vodka Sauce – You can substitute marinara sauce or any other tomato sauce or even alfredo sauce.


To print a copy of this recipe go to Canniloni with Shrimp

Sausage Stuffing/Dressing

 When Thanksgiving came around my mother always seemed to be cooking for days and it seemed that dinner lasted all day. We would always start with some sort of pasta, antipasta, turkey, and all the trimmings. One thing was certain. The turkey was always stuffed with sausage stuffing. The only change I’ve made to this recipe is to bake it in a casserole dish instead of in the bird for safety. It’s easy and everyone will love it.

1 lb. Italian Sausage, casing removed * 

1 Medium Yellow Onion (diced)

1 C Celery (diced)

2 Large Eggs

1 C Chicken Broth

1 Small bag of Seasoned Stuffing Cubes

2 Cloves Garlic (chopped)

Salt & Pepper to taste

Add the sausage to a hot skillet, breaking it up into small pieces.  When the sausage has started to brown add the onions, garlic, and celery.  When the onion is translucent and the sausage is thoroughly cooked drain any excess liquids.  Place the cooked sausage in a bowl and mix it with the stuffing cubes, ground pepper, eggs and ½ C of chicken broth.  Add additional chicken broth to bring it together. 

Place the dressing/stuffing in a covered, ovenproof dish and bake for 45 minutes at 350°F. 

* PRONTO SUBSTITUTE

Italian Sausage - You can use hot or sweet sausage and for a healthier version you can even use turkey Italian sausage

To print this recipe, go to Turkey Stuffing

Restaurant Review: Baby Moon Cafe

Baby Moon Cafe $$-$$$ ★★★★☆

Location: 100 Jerusalem Drive, Ste 106 Morrisville, NC 27560, (919) 465 9006
Open Mon–Fri: 11am–10pm & Sat: 4pm–10pm

I’ve always enjoyed going to Baby Moon Café for lunch but I’ve never gone there for dinner, so I revisited the café to try out there dinner menu. When I arrived I was surprised to find out that they have a new chef as well. We arrived at 6:30 on a Saturday evening and there was plenty of seating but by 7:00 the place was packed. The wait staff was superb. They were attentive, prompt and friendly, yet we felt relaxed with no rushing.

They start you out with homemade focaccia bread that is light, buttery, moist with a light coating of herbs, and it’s served with a dipping oil that is infused with cheese and herbs.

We decided to or three of the daily specials. The appetizer were shells stuffed with crab and ricotta blanketed with a rich tomato basil sauce. It was served with a side of arugula with shaved parmesan and walnuts. If you are a crab fan I highly recommend this appetizer.

I ordered salmon stuffed with crab. The salmon was moist, tender, and very flavorful. The crab stuffing was a mixture of crab and bread that melted in your mouth when you ate it. All of this was on a bed of creamy smashed potatoes. It was excellent.

My wife had the pasta special which consisted of Fuselli pasta (corkscrew shaped pasta), sundried tomatoes, shrimp, and broccoli in a light cream sauce. It was a great combination of flavors that blended perfectly in the mouth.

One of the features of the restaurant that I really liked is that they ask you if you want any extra parmesan or Romano (my favorite) cheese. Unlike other restaurants that sprinkle it on for you, Baby Moon gives you a bowl of shaved Romano or parmesan on your table for you to put on your own food.

Baby moon offers a wide selection of wine and beer. If you can’t stay or you want to bring dinner home you can order off of the entire menu for take-out.

Basil Pesto

Basil Pesto

Every summer I grow basil and end up with so much that I never know what to do with it.  I usually end up making a large batch of pesto. Pesto is a sauce/paste made from fresh basil, garlic and a variety of other ingredients that vary according to cook. It is great mixed with pasta or spread on fish prior to baking.

In a food processor, add the crushed garlic, basil leaves, pine nuts, salt, cheese and pulse until it forms a paste.  Gradually add the olive oil through the food chute until thoroughly blended.

Ingredients

2 cloves Garlic (crushed)
2 C packed Fresh Basil (coarsely chopped)
1 TBS Pine Nuts (optional)
½ tsp Kosher salt or ¼ tsp table salt
3 TBS Grated Parmesan Cheese
1/3 C Extra Virgin Olive Oil


Freezing Pesto
To have pesto available all year long, place 1-2 TBS in each section of an ice cube tray and freeze. Once the pesto has frozen, remove the pesto cubes and wrap each one with a small piece of plastic wrap. Place the wrapped cubes in a Ziploc bag in the freezer.  When you need the pesto, remove it from the freezer and microwave to thaw.

Pumpkin Bread

Growing up, pumpkin bread was one of my favorite treats in the fall. I remembered this recipe while I was carving my pumpkin for Halloween (see photo). Don’t worry, he did not get sick from the bread. This recipe is a simple quick bread that your whole family will enjoy. It can be toasted with jam or served with some cream cheese. I’ve always baked it in coffee cans to give it a round shape, however it will taste just as good baked in loaf pans.

3 C Sugar

1 tsp Cinnamon

1 tsp Nutmeg

1 ½ tsp Salt

1 C Canola Oil

4 Large Eggs

1 C Canned Pumpkin

2/3 C Water

3 C All Purpose Flour

2 tsp Baking Soda

Preheat oven to 350°.  Grease and flour two large loaf pans or three coffee cans.

In a large bowl, mix the sugar through the eggs, using an electric mixer.  When it is thoroughly mixed add the pumpkin and water, mixing well.  Add the flour and baking soda while the electric mixer is on its lowest setting.  Beat for an additional 2 minutes after the flour is completely incorporated. Pour the batter evenly into the prepared loaf pans.  Only fill the pans 2/3 full.  Place the loaf pans in the center of the oven for about one hour or until a cake tester or toothpick inserted in the center comes out clean.  You may want to place them on a cookie sheet in case of overflow. 

To print this recipe, go to Pumpkin Bread

www.italian-fusion.com www.nickverna.com  www.italian-fusion.blogspot.com casaverna@nc.rr.com

Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Robiola Bosina Cheese

Robiola Bosina Cheese

I wanted to share a new cheese that I’ve just tried from Northern Italy called Robiola Bosina. It’s a creamy blend of cow’s and sheep’s milk surrounded by a rind that is reminiscent of Brie but with a milder flavor. This flat, square little pillow of cheese contains a luxurious, silky paste with smooth, well-balanced flavors. It’s great as a table cheese spread on some fresh crusty Ciabatta bread or it can be used in cooking with dishes like risotto. Special care should be exercised in properly storing the cheese (do not wrap in plastic, as the cheese can "choke" and spoil). Best stored refrigerated unwrapped in its crust, or wrapped in wax paper. Best used within a week of purchase but it can last for up to 1 month if stored properly. I highly recommend this cheese. It’s available at Italian speciality stores or at stores specializing in cheese. If you live in RTP you can get it at Capri Flavors in Morrisville.

Asparagus Parmesan

Asparagus parmesan is my family’s favorite vegetable. It’s easy, savory, and pairs well with a lot of dishes. Asparagus parmesan is also the mother dish for many of my other recipes. It can be used in crespelles, frittata’s, and mixed with pasta. You are only limited by your imagination. Leftover asparagus never go to waste in my house.

Makes 6 serving

1 Bunch (about 1 Lb.) Green Asparagus *

Olive Oil for drizzling

½ C Grated Parmesan or Romano Cheese *

1 tsp. Garlic Powder

Salt and Pepper to taste (If the cheese is very salty do not add salt)

½ C Italian Flavored Bread Crumbs

¼ C Water

Preheat oven to 350°F

Wash the asparagus and trim off the bottom ends.  Arrange the asparagus evenly in a baking dish.  Cover them with the breadcrumbs, garlic powder, grated parmesan cheese, salt and pepper.  Sprinkle the asparagus with the water, then drizzle olive oil over them. 

Note: the asparagus can be prepared up to 2 hours in advance and kept in the refrigerator. The cooking time will be longer.

Cover the asparagus with aluminum foil and place it in the oven for 20-30 minutes.  Check for doneness at 20 minutes and watch for the steam. The cooking time can be reduced if you like your asparagus crisp. Thin asparagus will cook faster.

Serve immediately.

* PRONTO SUBSTITUTE

Asparagus – You can use either green or white, thin or thick asparagus for this recipe but the cooking times will vary. I prefer the thicker asparagus – I think they taste better and are less likely to overcook.

Parmesan Cheese – You can substitute grated Locatelli Romano cheese for a more intense cheese flavor.

To print a copy of this recipe go to Asparagus Parmesan.

Cannoli

A cannoli is a crispy Italian pastry tube filled with sweet and velvety cream that combines to tantalize your tongue. Throughout my life my favorite dessert has always been cannolis.  Walking into an Italian baker would practically take my breath away. For me the best bakery in the world is Sal & Dom’s on Allerton Avenue in the Bronx. You walk in there and the smell assaults you like a dessert dream come true. The cookies, pastries, and breads would make your mouth water. Oh how I miss them. After leaving New York and my beloved Sal & Dom’s, it took me many years, but I have finally mastered the art of making a cannoli filling that I think has the right taste and texture.  The cream is sweet, but not too sweet, and velvety smooth but firm.

Making the cannoli tube/shell is a very labor intensive process and you need to have special tube to fry the shells in. I’ve found that I can purchase the cannoli shells at many megamarts and Italian specialty stores. This makes this a quick and easy dessert. I’ve also added some variations that can give this classic dessert some variety. I hope you enjoy them.

Now this filling has many uses beyond cannolis.  I put it in Cream Puffs and as a filling in cakes.  It is also good as a topping for fresh fruit.

Makes 12 servings

Cannoli Filling

1 lb Mascarpone Cheese (Room Temp) *

1 lb Whole Milk Ricotta Cheese

½ tsp almond extract

½ tsp vanilla extract

1 C Confectionary Sugar

12 Cannoli Shells

Variations

Jam Filling *

Nutella^® Hazelnut Spread

Mini Chocolate Chips

Unsalted Chopped Pistachios

Place the Mascarpone cheese on the counter for one hour so that it can get to room temperature.

Place the mascarpone cheese and the sugar in the bowl of an electric mixer and beat on low until the sugar is incorporated. Turn the mixer to high and beat until light and fluffy.  Drain any liquid from the ricotta cheese.  Add the ricotta, almond extract and vanilla extract and beat on medium just until fully incorporated, scraping down the sides.

Place in the refrigerator for at least 1 hour prior to filling the cannolis.

Cannoli shells can get soggy. It’s best to fill them as close to the time you are serving them as possible.

Filling Cannolis

Filling a cannoli is easy. You can use a piping bag fitted with a ½ inch round tip or you can put your filling into a Ziploc^® bag with a corner of the bag cut off (the hole should be ½ inch across). Pipe the cream from the center of the shell out working from each side.

Cannoli Variations - The variations on cannolis are endless. Here are but a few that I’ve made. 

1. Using a piping bag or Ziploc bag, pipe a layer of the filling on the   

    bottom of the cannoli (see 1 in diagram)

2. Pipe a thin amount of jam or Nutella^® in the middle (see 2)

3. Fill the remaining space with the cannoli filling (see 3)

End topping – After a cannoli is filled, dip the ends in mini chocolate chips or unsalted, chopped pistachios.

* Pronto Substitutes

Mascarpone Cheese – You can substitute cream cheese but it will be slightly sweeter.

Center Filling – You can pipe any jam or other filling into the center of the cannoli. I’ve added strawberry, Fig and raspberry jam as well as Nutella^® Hazelnut Spread to my cannolis.

To print a copy of this recipe go to Cannoli.