Cannoli

Now that I am in northern Italy, I look back with increased awareness of just how good the food is in Sicily. Let's start with cannoli. Steffen said that the best cannoli is in the little town of Dattillo. Easy to find as it is sold at the only Bar in town. Also easy to find because of the crowd around the place whenever it is open.

Originally, the wealthy families of Palermo sent cannoli as gifts to friends at carnival time. Sweetened ricotta cheese is the traditional cannoli filling but there are variations using vanilla or chocolate pastry cream. Cannoli shells are traditionally fried but there is also a baked version. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Traditional Ricotta Cannoli Filling

Ingredients:

4-1/2 cups ricotta cheese
1 cup sugar
1 tablespoon vanilla
1/2  cup mini chocolate chips or candied fruit
1/2 cup pistachio nuts,coarsely chopped
Confectioners sugar for dusting