Holy Cannoli!

I am so sorry it has taken me so long to write a post! I have been so busy with my photography that I have not had time to sit and concentrate on writing a post. After two years I  finished my first photography class, photography 101, at Showcase School of Photography last week. The class was  awesome and I loved learning about apertures, F-stops, shutter speed and Iso. Our teacher Vino Wong took us on field  trip to Oakland Cemetery for a photography scavenger hunt. We had twelve different photos  to search out and take. Vino has such a great eye for light and I enjoyed watching him search out light angles and taking pictures. The way he looks and studies light, I know he is a natural. My photography has greatly improved but a long way off from my goal.  I need to do a better job understanding light and how and where  it effects the subject. I know my camera very well and practice using my camera controls in a dark room where I can not see the functions of my camera.

I think the last time I  had a great cannoli was when I was in New York visiting my family. Most bakeries buy the cannoli shell all ready prepared and then make the filling.  Well, after a lot of research and testing I finally came up with my version of cannoli’s. The shell is slightly difficult, takes lots of time and really requires a pasta machine in order to get the dough very thin, so thin you can almost see through it. I rolled this dough out with a rolling pin and the dough should have been a little thinner and even though the dough was not as thin as I liked they still turned out crisp and delicious.

 For the shell (about 16-24 shells)

2 cups of all purpose flour

3 tablespoons granulated sugar

2 teaspoons cocoa powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

3 tablespoons olive oil

about 1/2   Marsala

Mix all dry ingredients in a mixing bowl with the paddle. Slowly add the vanilla, olive oil and the Marsala. The dough should be a little stiff like pasta dough and if the the dough is to tight add more Marsala a little at a time. Remove the dough and knead by hand for a couple of minutes or until the dough becomes a smooth ball. Wrap the dough in plastic wrap and refrigerate for two hours or overnight.

Remove the dough from the refrigerator about an hour before using. Roll the dough out on a lightly floured surface until the dough is paper thin. With a dough cutter cut rounds out of the dough that are a little smaller than the cannnoli tubes. Spray the dough with non-stick spray and then roll the dough around the tube placing  a little water where the dough will meet in order for the dough to stick. Fry in oil for about 2 to 2 1/2 minutes or until firm and crisp and not too dark.

Cool on a plate with paper towels.

Dip the ends

1/2 cup ground pistachio

1/2 cup shaved bittersweet chocolate

1 pound bittersweet chocolate, melted

Dip one end of the cannoli shell into the melted chocolate and then dip one side into the ground pistachio and the other side into the shaved chocolate. Repeat with all the shells. Let the chocolate harden and then repeat with the other ends.

I tried one recipe that used butter instead of olive oil and when I fried the cannoli the butter had a tendency to burn before the dough was cooked. These shells turned out the best with a nice crisp, flavorful shell.

Make the filling

 2 cups drained whole milk ricotta cheese

1 cup mascarpone

 3/4 cup sifted powder sugar

2 teaspoons vanilla extract

zest and juice of 3 oranges simmered and reduced by half

4 tablespoons grated chocolate

3 tablespoons ground pistachio nuts

By hand whip the marscapone with a whip until light and fluff, about three minutes. Fold in the ricotta cheese one third at a time. fold in the rest of the ingredients. Fill a pastry bag with the filling and then fill the shells from one end until all are filled.

ENJOY!