Sicily, a beautiful island in the Mediterranean, is not only famous for its magnificent natural landscapes and ancient historical sites but also a culinary paradise with countless enticing dishes. Among them, Cannoli, a crispy tube-shaped pastry filled with creamy and rich ricotta cheese, has become an indispensable culinary symbol of Sicily, captivating food lovers worldwide. If you’ve ever watched the classic movie “The Godfather,” you’ll surely remember the famous line: “Leave the gun, take the cannoli.” This quote not only reflects the Italian mafia characters’ fondness for this pastry but also implicitly affirms Cannoli’s special place in Sicilian culinary culture and American pop culture. So, what makes Cannoli so special and beloved? And how can you make this renowned sweet treat in your own kitchen? Let’s explore the secrets behind Cannoli and a detailed recipe so you can confidently showcase your culinary skills!
The Origin and Cultural Story of Cannoli
Cannoli originated in Palermo, the capital of Sicily, and is associated with the vibrant Carnevale festival. Legend has it that Cannoli first appeared in Caltanissetta, possibly invented by nuns in a convent to celebrate the carnival. Initially, Cannoli was a dessert enjoyed only during Carnevale, but with its unique and captivating flavor, it quickly became popular and a familiar year-round dessert in Sicily.
Cannoli’s popularity is not limited to Sicily or Italy; it has spread globally, especially to America, thanks to the large Italian immigrant community. Cannoli has become an integral part of Italian-American cuisine, appearing in restaurants, bakeries, and even in pop culture. Images of Cannoli are often associated with Italian mafia movies, further increasing people’s curiosity and love for this pastry.
The quote “Leave the gun, take the cannoli” in “The Godfather” has become a cultural icon, representing the contrast between violence and sweetness, between mafia business and the simple joys of life. The Cannoli in this quote metaphorically represents “La dolce vita” – the sweet, beautiful life that everyone longs for, even in the dangerous underworld.
Secrets to Making Crispy Cannoli Shells, Sicilian Style
To create the perfect Cannoli, a crispy shell is key. Traditional Cannoli shells are made from flour, sugar, lard (or shortening), cocoa powder, cinnamon, and a touch of Marsala wine or white vinegar. This unique combination creates a shell that is not only crispy but also has a distinctive flavor, slightly sweet, with a hint of cocoa and warm cinnamon.
Ingredients for Cannoli Shells:
- 125g all-purpose flour
- 20g sugar
- 2 tablespoons lard (or shortening)
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 small egg (about 30g)
- 1 tablespoon white wine vinegar
- 1 tablespoon Marsala wine (or rum)
- Cooking oil for frying
Instructions for Cannoli Shells:
- Mix dry ingredients: In a large bowl, mix together the flour, sugar, cocoa powder, salt, and cinnamon.
- Add lard and egg: Add the lard (or shortening) and egg to the bowl of flour, and mix well with your hands.
- Add wine and vinegar: Combine Marsala wine (or rum) and white wine vinegar in a small bowl, then gradually pour into the flour mixture, kneading as you pour until the dough is smooth, pliable, and non-sticky.
- Knead the dough: Continue kneading the dough on a clean surface for about 5-7 minutes until it is very smooth and elastic.
- Rest the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Resting the dough helps it relax, making it easier to roll out thinly and ensuring crispier shells after frying.
- Roll out the dough: After resting, remove the dough from the refrigerator and roll it out thinly to about 2mm thickness.
- Cut the dough: Use a round cutter or knife to cut the dough into circles about 10cm in diameter or squares with 10cm sides.
- Shape the shells: Wrap a piece of dough around a metal Cannoli mold (you can use stainless steel tubes or specialized Cannoli molds). Brush a little egg white or water on the edge of the dough to seal the seam.
- Fry the shells: Heat cooking oil in a deep skillet or pot. When the oil is hot, carefully drop the shaped shells into the hot oil, ensuring they are submerged. Fry over medium heat until the shells are golden brown and crispy. Turn the shells frequently during frying to ensure even cooking on all sides.
- Cool down: Remove the fried shells and place them on paper towels to drain excess oil completely. Let the shells cool completely before removing them from the molds. Cannoli shells will become very crispy after cooling.
Tips for Crispy Cannoli Shells:
- Rest the dough sufficiently: Refrigerating the dough for the recommended time is crucial for crispy shells.
- Roll the dough thinly: The thinner the dough, the crispier the shells.
- Fry in hot oil and at the right temperature: Frying in hot oil ensures even cooking and crispiness. Oil that is too hot will cause the shells to burn quickly without cooking through, while oil that is too cool will make the shells greasy and not crispy.
- Store shells properly: Fried and cooled Cannoli shells can be stored in an airtight container at room temperature or in the refrigerator to maintain crispiness. However, it is best to fry the shells and make the cream filling close to serving time for the freshest and most delicious Cannoli.
Crispy golden brown Cannoli shells
Traditional Ricotta Cannoli Filling Instructions
The Ricotta cream filling is the soul of Cannoli. The traditional filling is made from fresh Ricotta cheese, sugar, lemon zest, and Amaretto liqueur (Italian almond liqueur). The Ricotta cream filling is rich, sweet, with a refreshing lemon flavor and a subtle hint of alluring Amaretto.
Ingredients for Ricotta Cannoli Filling:
- 300g fresh Ricotta cheese
- 100g sugar
- Zest of ½ lemon
- 1 tablespoon Amaretto liqueur (or rum and a few drops of almond extract)
Instructions for Ricotta Cannoli Filling:
- Drain the Ricotta: Place fresh Ricotta cheese in a sieve or cheesecloth to drain excess water.
- Mix Ricotta and sugar: Place the drained Ricotta cheese in a bowl, add sugar, and mix gently. Refrigerate the mixture for about 1 hour.
- Smooth the Ricotta: After chilling, use a wooden spoon or whisk to smooth the Ricotta and sugar mixture until it becomes creamy and smooth.
- Add flavorings: Add lemon zest and Amaretto liqueur (or rum and almond extract) to the Ricotta cream mixture, and mix well.
- Transfer to a piping bag: Transfer the Ricotta cream filling to a piping bag and keep refrigerated until ready to use.
Tips for Delicious Ricotta Cannoli Filling:
- Choose fresh, high-quality Ricotta: Use fresh, good-quality Ricotta cheese for the richest and most flavorful cream filling.
- Drain Ricotta thoroughly: Ricotta needs to be drained well so that the cream filling is not too runny.
- Smooth the Ricotta: Smoothing the Ricotta helps the cream filling achieve a smooth, lump-free texture.
- Add flavorings in moderation: Lemon zest and Amaretto liqueur give the cream filling a distinctive flavor, but do not add too much, as it will overpower the richness of the Ricotta.
Creamy and smooth Ricotta Cannoli filling
Assembling and Enjoying Cannoli
Once you have crispy Cannoli shells and delicious Ricotta cream filling, you are almost done with this famous pastry. The final step is to pipe the cream filling into the shells and decorate as desired.
Instructions for Assembling Cannoli:
- Pipe in the filling: Take the piping bag of Ricotta filling out of the refrigerator. Pipe the cream filling into the Cannoli shells, filling them completely. It is best to fill the shells just before serving to keep the shells crispy.
- Decorate: Decorate both ends of the Cannoli with nuts (pistachios, chocolate chips), dried fruits, or sprinkle powdered sugar on top. Decoration makes Cannoli more beautiful and appealing.
Enjoying Cannoli the Right Way:
- Eat immediately after filling: Cannoli is best when the shells are still crispy and the cream filling is cold. Therefore, enjoy Cannoli immediately after filling.
- Pair with drinks: Cannoli is often enjoyed with espresso, cappuccino, or sweet Sicilian wine.
- Best time to enjoy: Cannoli is a wonderful dessert after a meal or an ideal snack for the afternoon.
Beautiful and appealing finished Cannoli
Conclusion
Cannoli is not just a simple pastry; it is a distinctive culinary symbol of Sicily, carrying a rich history and deep-rooted traditions. With the detailed recipe and meticulous instructions above, “Discovery To Wonders” hopes you will confidently succeed in making delicious, crispy Cannoli at home, so you and your family can enjoy the sweet flavors of Sicily and explore more of the unique culinary culture of this Mediterranean region. Good luck, and enjoy your delicious Cannoli!