Tag: Cannoli

Crispy cannoli with goat's gorgonzola and red onion compote – Italian Cuisine

Ingredients for 8 people

1) Peel the onions and cut them to the veil with a mandolin. Dissolve 10 g of butter in a non-stick pan, add the onions and simmer them gently for 5 minutes. Adjust of salt, wet them with vinegar and wine, join the honey and i sprigs of thyme, tied together in a bunch. Cook them on very low heat, partially covered, for 20 minutes. Remove the thyme and let them cool. Meanwhile, put the gorgonzola in the freezer for 30 minutes.

2) Eliminate the crust al gorgonzola, cut it into slices 1 cm thick and then into sticks about 8 cm long. Transfer them back to the freezer. Melt the remaining butter in a double boiler. Roll out a sheet of phyllo dough on the work surface, brush it with very little butter, cover it with the remaining sheet of dough and cut many rectangles 6-7 cm wide and 10 cm long. Brush them with the beaten egg.

3) Place a cheese stick at the base of a long side of a rectangle, cover it with a teaspoon of compote onions, then start rolling the dough, fold the side edges over the filling and finish rolling in order to seal everything. Repeat until the end of the ingredients aligning the cannoli prepared on a plate, lined with baking paper, and put them in the fridge as they are ready.

4) Bake the cannoli in the oven at 220 ° for 5-6 minutes until the dough turns golden. Let them cool slightly and serve in combination with beer cocktail, with the compote of onions remained in a separate bowl.

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Cannoli di pandoro – Recipe Cannoli di pandoro di – Italian Cuisine

Cut the pandoro slices in half (in order to find 10 different pandoro pieces) and flatten them slightly with a rolling pin.

Melt a knob of butter in a non-stick pan and brown the pandoro slices on both sides.

Create some aluminum cylinders, about 3 cm wide and about 10 long (or at least as long as the short side of the pandoro slices): you will need 10.
Wrap each piece of pandoro around its aluminum cylinder, then let it compact in the fridge for about 2 hours.

When the cannoli have compacted well, take them back and gently remove the aluminum cylinders.
Prepare the filling: mix the ricotta well with the icing sugar, then add the chocolate chips.

Transfer the filling into a sac-à-poche and stuff the cannoli, filling them with the ricotta cream.

The pandoro cannoli are ready: decorate with cherries and icing sugar and serve.

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the cannoli of the Cloister of Santa Caterina – Italian Cuisine

An absolute symbol of Sicilianity, cannoli and traditional convent sweets can be tasted directly at home, thanks to the new delivery service of the I Segreti del Chiostro di Palermo patisserie

A treasure chest of unparalleled beauty in the heart of the historic center of Palermo. Inside the sixteenth-century complex of Saint Catherine, within the walls steeped in prayer and silence that for centuries have welcomed generations of cloistered nuns belonging to the most powerful aristocratic families of Sicily, an all-female cooperative has restored the ancient kitchens of the monastery and recovered the original recipes of the conventual sweets Sicilians.

Cannolo Cloisters

After closing to the public following the lockdown, the pastry shop The Cloister Secrets (which is also the title of the volume of Maria Oliveri in which the recipes handed down by the nuns are cataloged) started during the quarantine, in line with government provisions, a home delivery service of their delicacies, in the belief that even the consolation of a kind of comfort could give relief in those days so difficult. To date it is still not possible to visit the monastic complex, but the pastry shop has been able to reopen to the public for the sale of sweets, in compliance with the rules of distancing with which we will now have to live.

Once you cross the entrance threshold of Piazza Bellini, your senses are immediately enraptured by the riot of perfumes that emanate from the Converse kitchen: cassate, virgin minne, cannoli, Genoese, dark brown, fedor of the chancellor is papal biscuits these are just some of the specialties that can be ordered by phone and received comfortably at home. To characterize the production is the great care in the selection of raw materials used for the preparation of desserts, as it happened in the past when it was the mother superior who dealt with relationships with suppliers. Although the demand far exceeds the offer, the laboratory does not intend to give in to commercial enticements and production remains limited to guarantee a high quality standard.

The most requested for delivery? Obviously the Sicilian cannolo, among the symbols par excellence of Sicily in the world. Born as a Carnival cake, according to historical sources it owes its name to the canes that were used to put the wafer into shape while it was fried. According to a legend, however, everything originated from a carnival joke designed by the nuns against a religious: they brought out sweet ricotta, instead of water, from a tap that in Sicilian is precisely called cannolo.

The I Segreti del Chiostro patisserie is open every day from 10 to 13 and from 15 to 18 (Piazza Bellini, Palermo). For the delivery call 327 5882302.

Ingredients for 8 people

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An absolute symbol of Sicilianity, cannoli and traditional convent sweets can be tasted directly at home, thanks to the new delivery service of the I Segreti del Chiostro di Palermo patisserie

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