Fresh homemade Cannolis are hard to beat. The shells are relatively easy to make if you have the right tools, which include: a tapered rolling pin, pasta machine, 4-inch round cutter and Cannoli Tubes or Molds. The fresh ricotta filling is very special when it made with the Cream of Pistachio…think: Pistachio Nutella. Yes, it is that good! At room temperature, it makes a great spreadable garnish for any pistachio dessert. I also use it as a layer in my Pistachio Semi-Freddo.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.