Saturday, December 1, 2007

Anna's Cannoli

Recipe from Anna Alberici carries on the tradition of Madison’s Little Italy at the Greenbush Bar
By Vesna Vuynovich Kovach
Brava magazine, December 2007
Column: Around the Table

One secret to this Italian classic is to wait until the moment before serving to fill these ethereally crispy tubes with a rich, creamy filling of your choice. “Sorry, I can't give you our restaurant’s cannoli filling recipe,” says Anna, “It's top secret!” This chocolate chip variant is “a basic recipe, similar to my mom's -- every Christmas she would make a platter full.”

1 1/2 cups flour
2 tablespoons sugar
pinch of salt
2 tablespoons olive oil
1 teaspoon brandy
1/3 cup red wine or more as needed
Vegetable oil for frying
Special equipment: 3 or 4 metal cannoli tubes, available at Fraboni’s or online.

Blend together dry ingredients in a food processor. Turn off machine. Add wet ingredients. Process until dough forms a ball. Add more wine if it’s too dry. Wrap in plastic wrap and let sit one hour. Roll onto a floured surface to about 1/16th of an inch. Cut out 3" circles. Wrap a circle around each tube. Brush some water or egg white where the seam overlaps and press together.

With the dough still wrapped around the tubes, deep-fry in 350º oil for about two minutes, turning as they cook. Watch the heat and never leave them, as they cook quickly. Remove to paper towel. When cool, remove from tubes and repeat until all dough is used.

3 cups whole milk ricotta cheese, well-drained
1 1/4 cup powdered sugar
1 teaspoon cinnamon
1/2 cup chocolate chips
chopped pistachio nuts

Blend together ricotta, sugar and cinnamon in a food processor. Stir in chips. Fill shells with a pastry bag and garnish the ends with chopped pistachio nuts.

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