I'm Gianni and this is my North Beach.
I'm making cannoli today. It's one of my favorite
Italian pastries. Simon Walker suggested that
I do this on Facebook, so I'm gonna cook some
up for you.
They're really pretty simple.
Let me show you the ingredients for cannoli.
We got flour.
Some dry white wine.
Eggs.
Buttter.
Sea salt.
And sugar.
For the filling, I've drained some ricotta.
This is confectionary sugar.
Candied orange peel.
Chocolate chips.
And vanilla extract.
I'm gonna put in four cups of flour that we're
gonna sift here.
So if you just twirl it around with your hand
here, you're gonna be able to get it to come
through pretty quickly.
You can tap it if you want, but I find this
is the quicker way to do it.
So we're sifting this because it's gonna lighten
up the flour and it's gonna give us a lighter
cannoli shell.
Three tablespoons of butter.
We want this to get to be kind of a big sandy
consistency.
Okay.
Two eggs.
And I just need the yolks.
There we go.
I just want to get the eggs incorporated with
the flour and the butter.
We're gonna add some white wine.
I'm gonna start with half a cup. If you see
any lumps of butter, you can break it up.
That's pretty dry, so I'm going to continue
adding my white wine.
I probably used about maybe a cup, a cup and
a half of white wine.
It's coming together.
It may need just a little bit more liquid.
And I'll finish kneading here in the bowl
with my hand.
So it's a little bit sticky, but not a real
sticky dough.
But I think we're good. I'm gonna set it to
the side.
We're gonna roll it out, but I want to give
it a chance for it to relax a little bit.
The filling's really simple to make.
I've drained ricotta.
I'm gonna add powdered sugar.
A little bit of vanila extract.
Some sea salt.
So let me mix this all together because we
want to get this fluffy.
See how it's coming up to a nice consistency.
It's getting air whipped into it. It's lightening
up.
This is candied orange peel. I'm gonna add
some of this. You're gonna want to get some
pieces of this in every bite.
And then I'm gonna add some chocolate chips.
And then just mix these in.
So that's it. Let me put this aside. We'll
come back and roll out the dough and fry up
some cannoli shells.
So I'm gonna put some flour out on the board.
Just knead it a little bit here. And it feels
pretty good to me.
You just want to make sure it feels smooth.
This is probably going to do it.
Cut some of this off.
And we're gonna roll this out to a thin sheet.
The thinner you make them, the crispier and
the more tender the shells are gonna be.
Anything you have. You want disks that are
four inches, four and a half inches.
Just go in and cut them.
Try to set this down so you're not wasting
too much of the dough.
So here are my four disks.
These are the cannoli tubes.
So I'm gonna take one of these--and this is
round now, but I'm pulling it because I want
this to be oval.
And I'm also making this a little bit thinner.
Pull that.
A little water right on the edge.
Double it up and press down here, right?
So you get about the same thickness even though
it's two sheets of dough really there. It's
about the same thickness as the rest.
Then you want to flair out the edge on both
sides.
My oil's just about at 350. I'm gonna do two
at a time.
So you want these to get lightly browned.
I don't know if you can see it here how this
is bubbling up. That's the sign of a good
cannoli dough.
Because that's gonna shatter. When you go
to eat these puppies, that's gonna shatter.
I think these are done. You really want them
just lightly browned. You don't want them
too dark.
But you see how I'm pulling this up?
You want to be very careful because you're
going to get hot oil in the tube and you don't
want to burn yourself.
Just hold them upright and let that oil drain
out.
So when these are cool enough to handle, just
very gently pull the shell off the tube.
I'm gonna put some of the filling into my
pastry bag.
Nice. I got a nice little chocolate chip there.
Pretty good dusting of powdered sugar before
you serve them.
The pastry of Sicily: cannoli with chocolate
chip and candied orange.
I've been sweating over this one, so let me
see how it tastes.
Mmm.
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