The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Well isn't this fitting. 7 weeks since I was parlo-ing Italiano on Italian soil, and I'm making Cannoli for a Daring Bakers challenge. Who could resist these pistachio speckled tubes? Cannoli (cannolo for one) are common Italian treats originating from Sicily. While there can be variations in filling and forms, some seeming more like a butterhorn from other parts of Europe, traditionally they consist of a dough flavoured with cinnamon and a splash of Marsala wine which gives a lovely complex flavour. The dough is rolled thin, cut into circles and wrapped around tubular forms of metal or more old school, wood, and deep fried. The creamy filling is made of sweetened fresh ricotta cheese, sometimes mascarpone and flavoured commonly with cinnamon and candied orange zest.