Cannoli
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Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in America are known as a general Italian pastry, while they are specifically Sicilian in origin (in Italy, they're commonly known as "cannoli siciliani", Sicilian cannoli).
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese (or alternatively, but less traditionally, sweetened Mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped succade or chocolate chips. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Sometimes cannoli can be found with the shells dipped in chocolate, in addition to being stuffed with filling.
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[edit] History
Originating in the Palermo area, cannoli were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta.[citation needed] The dessert eventually became a year-round staple throughout what is now Italy. As with Sicilian cassata, Sicilian cannoli probably date back to the time of Arab domination. Cannoli are sometimes called cannolis, however this is not the correct term. Cannolo is the correct terminology for a single pastry and cannoli is the name given to two or more pastries.
[edit] Italian-American variants
The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the U.S. in the 1900s and discovered limited availability of certain ingredients. The cannoli sold in Italian-American bakeries today usually still contain ricotta, but mascarpone is a less common alternative. Sometimes the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a light amount of cinnamon. Chopped pistachios, semi-sweet chocolate bits, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. Green sprinkles are sometimes used as a garnish for cannoli in the United States.
[edit] Making the cannoli
The shell is a dough made of flour, butter, sugar and other ingredients. It is formed into an oval, wrapped around a dough ring and fried. The shells can be filled with creme by using a spoon or pastry bag. If not served quickly, the shells will lose their crisp texture.
[edit] External links
- International Federation of Competitive Eating: "Booker Squeaks Cannoli Win Over Janus" (September 19, 2004 press release)
- The Hungry Cabbie: Archive for Cannoli
- Tips on making cannoli and recipes for the dough
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