Bushra Griffith
Cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The filling is usually made from ricotta cheese, with some recipes adding goat's cheese to achieve a creamier texture. The ricotta cheese is typically mixed with powdered sugar, vanilla extract, and chocolate chips to add sweetness and flavour. The shells are made from flour, sugar, butter, eggs, and Marsala wine, and are fried in oil until golden brown.
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What You'll Learn
Ricotta is the traditional cheese
To make cannoli, it is important to start with the shell dough, which needs to firm up in the fridge before being rolled out and fried. The filling is made by mixing ricotta with sugar and other flavourings, such as vanilla or lemon zest. This mixture is then piped into the cooled shells, and the cannoli is served immediately so that the shells stay crisp.
While ricotta is the traditional cheese used, some recipes do add goat's cheese to the ricotta filling to mimic the flavour of sheep's milk ricotta, which is the official ingredient according to the Accademia Italiana di Cucina.
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Goat's cheese is sometimes added
While ricotta is the traditional cheese used in cannoli, some recipes do add goat's cheese to their ricotta filling. This is done to mimic the flavour of sheep's milk ricotta, which is the official cheese used in the dish according to the Accademia Italiana di Cucina, an officiating body in Italy that determines the "official" way to make traditional Italian dishes.
If you're looking for a substitute for sheep's milk ricotta, a standard (unflavoured) goat's cheese will do the trick. All you're looking for is a little bit of creaminess and tartness. However, if you're concerned about the goat cheese, you can leave it out. You can even make your own ricotta with goat's milk.
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Sheep's milk ricotta is the 'official' ingredient
Sheep's milk ricotta is the official ingredient for the filling of a classic cannoli, as determined by the Accademia Italiana di Cucina, an officiating body in Italy that determines the "official" way to make traditional Italian dishes.
The ricotta cheese is a key component of the filling, giving the classic cannoli its distinctive flavour and texture. To make the filling, the ricotta is mixed with other ingredients such as sugar, vanilla, and chocolate chips. This mixture is then piped or spooned into the cannoli shells, which are typically fried pastry dough.
It is important to note that the ricotta cheese needs to be drained or strained before being used in the filling. This step ensures that the filling is not too wet or grainy, which can affect the texture and taste of the final product. The cheese can be drained using a fine-mesh strainer or cheesecloth, and it is recommended to let it drain for at least 6 hours, or even overnight, to remove excess moisture.
While sheep's milk ricotta is the traditional choice, some variations do exist. For example, some recipes may add goat cheese to the ricotta filling, or use cow's milk ricotta if sheep's milk ricotta is unavailable. However, traditional Sicilian cannoli are known for their use of sheep's milk ricotta, which gives them their unique flavour and creaminess.
The process of making cannoli, from preparing the filling to frying the shells, may seem time-consuming, but the end result is a delicious Italian dessert that is loved by many. With its combination of sweet and creamy filling, crunchy shell, and optional decorations like chocolate chips or pistachios, it's no wonder that cannoli have become a staple in Italian cuisine and a popular choice for special occasions or everyday meals.
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Cow's milk ricotta also works
While traditional cannoli recipes use sheep's milk ricotta, you can also use cow's milk ricotta to make a classic cannoli. Cow's milk ricotta is a suitable substitute if you can't find sheep's milk ricotta or want to avoid the stronger flavour of goat's milk ricotta.
Cow's milk ricotta is widely available, and you can even make your own at home. It's important to use full-fat or whole milk ricotta to ensure the filling has the right consistency and flavour. The ricotta should also be strained to remove excess moisture, which can make the filling wet and grainy and cause the shells to become soggy. Place the ricotta in a fine-mesh strainer or cheesecloth-lined strainer over a bowl, cover, and refrigerate for at least six hours or overnight.
To make the filling, mix the strained ricotta with powdered sugar, vanilla extract, and chocolate chips. You can also add some lemon or orange zest for a pleasant aroma and subtle, bright flavours. Pipe the filling into the cannoli shells and serve immediately so the shells stay crisp.
Cow's milk ricotta is a versatile and accessible option for making classic cannoli, allowing you to enjoy this Italian dessert without having to search for specialty ingredients.
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You can make your own ricotta with goat's milk
Classic cannoli are filled with ricotta cheese, which can be made at home with goat's milk. While it's not traditional, making ricotta with goat's milk is simple and can be done with just a few ingredients.
To make goat's milk ricotta, you'll need the following:
- Goat's milk (unpasteurised is preferable, but pasteurised can also work)
- Lemon juice or vinegar (to curdle the milk)
- Salt
- A non-reactive saucepan
- A wooden spoon or heat-resistant spatula
- A colander or fine mesh strainer
- Cheesecloth or butter muslin
First, prepare your equipment by cleaning it to prevent any unwanted bacteria from influencing the cheese-making process. Next, combine the goat's milk and salt in the saucepan and mix gently to dissolve the salt. Slowly heat the milk over a low to medium heat, stirring occasionally to prevent scorching. Use a cooking thermometer to monitor the temperature; you want to heat the milk to just before boiling, around 85°C-93°C. Do not let it boil as this can affect the formation of curds.
Once the milk reaches the correct temperature, remove the pan from the heat and gently stir in the lemon juice or vinegar. Then, allow the mixture to sit undisturbed for 5-20 minutes to help the curds form. Line a colander with a double layer of muslin or cheesecloth and place it over a large bowl. Gently pour the milk mixture into the colander, letting the whey drain away while the curds collect in the cloth.
Let the curds strain for at least an hour, or until the ricotta reaches your desired consistency. For a firmer ricotta, let it strain for longer. Transfer the ricotta to a container and refrigerate. It will keep in the fridge for 2-3 days.
There are a few things to keep in mind when making goat's milk ricotta. Fresh, unpasteurised milk works best, but if you can only access pasteurised milk, avoid ultra-pasteurised varieties as they may not curdle well. Lemon juice is preferred for its fresh flavour, but white vinegar can be used as an alternative. Keeping the milk at the right temperature is crucial for successful curdling, so use a thermometer to monitor the heat. Minimal stirring after adding the acid is important, as over-stirring can break the curds.
With these steps, you can make your own ricotta with goat's milk and use it to fill your classic cannoli!
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Frequently asked questions
The most traditional cheese used in a classic cannoli is ricotta.
It is recommended to use whole milk, full-fat ricotta cheese. If you can get your hands on some, sheep's milk ricotta is the most authentic.
Some recipes suggest adding goat's cheese to the ricotta filling to mimic the flavour of sheep's milk ricotta. Mascarpone and cream cheese are also sometimes used.
