Now what is an Italian meal without dessert, let alone a cannoli! This is by far one of the best desserts to have after an Italian meal. I like my tiramisu, but a cannoli definitely has been in the top so far. Just something about the sweet, creamy ricotta filling, paired with pistachios and chocolate chips is like heaven. What makes a great cannoli is the shell. You can have a good filling but if the shell isn't good then the cannoli is lifeless. I've tried a ton of cannoli shells, and I find the ones with the bubbles, are flaky, slightly sweet, hit of cinnamon and the perfect crunch to the creamy middle. One day I will try a cannoli in New York, one day!
Villa Nova in Newport,CA.
Cannoli By Fallon
8 large cannoli shells
16 oz whole milk ricotta, strained ( I like Trader Joe's ricotta, although Polly-O is amazing!)
80g powdered sugar
1/4 tsp cinnamon
1/2 tsp pure vanilla extract
Mini chocolate chips
In a strainer covered in cheese cloth, let the ricotta sit overnight in the fridge to drain. Usually the ricotta I buy isn't liquidity enough, but if I push a spoon against it, some liquid does appear. Once ricotta is drained add to the food processor and blend away. Stop every often to scrape the sides. After processing 3-4 times, add the sugar a little at a time. Next add the cinnamon and vanilla. Blend till the ricotta becomes smooth and fluffy. Add to a metal mixing bowl. Mix in chocolate chips and pistachios. I just eyeball this, make sure not to over add because it will take away from the creamy ricotta. Set in the fridge covered for 3 hours or until really chill. You want the ricotta to be like a thick paste.
This is the last of the dinner posts. Now it time to get back to a normal schedule! I have some good posts coming soon.