I love cannolis. Really, really, love them. My brother and I went to this place in South Philly and had the best cannoli ever. I cannot for the life of me remember the name of it, but it is a teeny tiny hole in the wall and it is open for about 3 hours a day. An adorable little Italian couple owned it and spoke very little English. You know that you are getting the real deal, an authentic cannoli. You go in and order your cannoli and the shell is crispy and warm and the filling is nothing short of heavenly. I still think about it. If a bakery has a cannoli I must try it. I love the crunchy shell and the sweet ricotta filling inside. But, most bakeries have pretty crappy cannoli. They need to be eaten right after they are made. The shell needs to be crisp and not soggy. So, I eat the filling without the shell. I dip strawberries in it, and it is pretty delicious.
To go a step further, it makes an amazing trifle filling. Layer some pound cake, maybe some Grand Marnier, this filling and strawberries and you have an amazing, gorgeous dessert.
It is delicious and a perfect snack with fresh strawberries. These strawberries came from the farm stand down the street from my house and they were so delicious and sweet that they did not need a dip, but who am I kidding? I am not passing up anything with ricotta and chocolate chips.
- 1 15 ounce container ricotta cheese
- ½ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon orange zest
- 2 teaspoons cinnamon
- ½ cup miniature chocolate chips
- ⅓ cup shelled pistachios
- Put the ricotta cheese and sugar in the food processor and run until smooth and creamy. You can easily do this by hand, but I really like how it almost has a whipped quality to it.
- Zest some orange. It will make your kitchen smell delicious.
- Add the cinnamon, orange zest, and vanilla.
- Take the cream out of the food processor and fold in the nuts and chips. I save some to add to the top as a garnish.