Filippo Berio's Traditional Cannoli
- In large bowl, sift together all-purpose and cake-and-pastry flours, sugar and cinnamon. Add 1/2 cup port wine, 2 beaten eggs and vanilla; blend with pastry blender or fork, adding up to 1/4 cup more of the port wine if needed, until mixture can be formed into a ball. Knead by hand for about 10 minutes (or use electric mixer) until smooth and stiff.
- Cover dough and refrigerate for 2 hours. Roll out one-third of the dough until very thin. Using small plate as a template, cut dough into 4-inch rounds. Wrap each cannoli tube with 1 round; seal edges by brushing with beaten egg.
- In skillet large enough to hold 1 cannoli tube lengthwise, heat 2 cups of olive oil over medium-high heat until temperature reaches 350°F or until small piece of cannoli dough quickly floats to the top when dropped in. Cook each cannoli in the oil, turning, until golden brown on all sides; drain on paper towels. Remove tubes carefully; repeat with remaining rounds.
Filling: Mix together ricotta, amaretto, 3 tbsp icing sugar, lemon zest, chocolate chips, almonds and cinnamon; fill cannoli. Sprinkle cannoli with extra icing sugar.
• If you like, you can use an equivalent amount of sugar substitute instead of sugar.
• You will need several metal cannoli tubes (available in kitchen supply stores) to make the cannoli.
Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Light