I made cannoli in Sicily with an Italian chef  | Genuine Italian #cannoli recipe

I made cannoli in Sicily with an Italian chef | Genuine Italian #cannoli recipe

Welcome to HowToCookThat I’m Ann
Reardon and week 2 of our travel series … and we have arrived at Sicily in Italy 🇮🇹
While Dave, Jedd and James explored the sights, Matt and I went on an hour’s
drive up the hill to Taorimina which is where cannoli comes from. Cannoli is
actually one of my favorite sweet treats but only when it’s nice and fresh and
crunchy. If it’s soggy it is not very nice. So we had a local chef Stefano teach us
how to make it properly at home. He makes hundreds of these every day for the
restaurant. The first thing you need to do is tip the flour on to the counter, make
a well in the centre or as chef Stefano said ‘make a volcano’ and
then add the egg into the center like the lava and I’ll put all these recipe
quantities on the howtocookthat.net website for you and there’s a link to
that below. Then add the cinnamon and the sugar. Now mix that together using your
hands he was very specific about not using a mixer to do this dough because
you might over mix it which will mean it won’t have any bubbles on the cannoli
when it’s cooked. Keep rubbing it together and then add in the slightly
melted butter and again use your hands to mix it in until it’s evenly
distributed. Add in a little red wine at a time to moisten it so that it can form
a dough. Traditionally you’d use masala for this but red wine works just as well
if you can’t get hold of masala. Keep pressing and folding and knead your
dough for a few minutes until it’s smooth and even. We got to try so many
desserts while we were traveling through Italy like gelato of course, Cassata,
Torrone which we call nougat here … sfogliatella which I’ve never had before but
the layers in that were amazing and of course Tiramisu. I feel like Australia
doesn’t have dessert recipe inventions of our own that we can claim … we have
things like Pavlova and even Lamingtons but both of those have now
been claimed by New Zealand, they said they made them both
first! Australia did invent lawnmowers and Wi-Fi … Wi-Fi is pretty important to
people all over the world so that’s a big one. For sweet food though we can lay
claim to Tim Tams and that’s a good one that’s a very popular chocolate biscuit
here which I think most of you should be able to get all around the world now and
you could have it as a dessert if you have it as a Tim Tam Slam. If you haven’t
had a Tim Tam Slam before what you do is bite off the opposite corners of the Tim
Tam and then use it like a straw for a hot drink like hot chocolate or coffee
or you can use cold drink but I find it work it’s better with hot … and quickly
slam it in your mouth before it drops into your drink! The whole thing just liquifies. It does, that’s a good way to describe it. It’s like a liquid Tim Tam, the whole thing just becomes melted in your mouth. Melted
chocolate soft biscuit the melted filling. It just implodes, you have to
shove it in fast hence the name the Tim Tam Slam. Matthew can do a double
Tim Tam slam where he has two Tim Tams and slams them both of once, I can’t
do that. I’d love to see if any of you can do a triple slab but if you haven’t
tried it before try it with one Tim Tam first it might be a bit much otherwise.
Video it upload it and tag it share the slam so I’ll be able to see it. Back to
our cannoli once your dough looks even you want to wrap it and put that in the
fridge overnight. Again chef Stefano insisted that if you don’t rest your
dough you won’t have bubbles on the outside of your cannoli when you fry it
and bubbles are a sign of good cannoli. We’re gonna make two different fillings
and the first one you need five egg yolks and you mix with that a little bit
of milk and 140 grams of sugar and whisk that together really
well. Add a little bit of grated lime rind … Matty’s doing a great job there.
And the rind of a whole orange. Then push a hole in the orange and
squeeze it really hard to get most of the juice out then whisk through the
semolina flour a little at a time until it’s all incorporated. Put the rest of
the milk in a frying pan on medium heat until it just starts to boil then pour
in the egg yolk mixture into the center and wait until you see bubbles again and
then mix it and keep stirring it don’t stop stirring it until it’s thick and
even all the way through. You can taste it to check if it’s good which it was,
very good 😁 then tip that into a bowl and cool it in the fridge. For the second
filling you just whisk together ricotta and sugar and then add in candied fruits
and mix them through. Now back to our cannoli …
take your rested cannoli dough and roll it out on some semolina flour you want
it fairly thin and then cut out a circle of the dough and roll it even thinner.
Turn it as you roll it so you try and keep it fairly circular. Keep rolling
until it’s thin enough that you can see the silhouette of your fingers through
the dough. Then wrap the dough around a cannoli tube and seal it at the join
using a little bit of egg then you just need to fry them in oil. If you’re using
metal cannoli tubes they’re going to sink to the bottom so you need to hold
them off the bottom so that they don’t burn just using your drainer and give it
a little bit of a wriggle as they cook. once they’re ready make sure you tip it
before you take it off the pan to let the oil that’s inside the tubes drain
out otherwise you’re going to get oil everywhere
and then just put that on some paper towel to drain off the excess oil. See
how the cannoli shells have bubbles all over them as I said that is apparently
the sign of a good cannoli. Wait for them to cool off and then just slide the tube
out of the middle. Check the inside to make sure it’s cooked all the way
through if not you can just fry them for a couple more seconds but these ones
look good. You can use a spoon to fill them but it
is much easier with a piping bag then dip each end and pistachio nuts or
almonds or chocolate chips or whatever you like really
and then you just serve them on a plate and it’s important that you eat them
within three hours of filling them because otherwise they go soggy and
they’re not good. You want that cannoli to be crunchy. So you can store the
shells in an airtight container and fill them just before serving. What did you think of that Matt. That was a good
class he was very nice. He was lovely. it was so amazing to make it with someone who makes a hundred of these every day there teaching you and telling you all the secrets. Especially the secret that they use the scraps to make … little biscuits for the staff because you can’t re-roll it because it then has a mixture of the semolina flour so they pour hot Nutella over the top and make little biscuits.
Tastes really good. Hmm tastes amazing. Subscribe to How To Cook That and turn
on that notification bell so you know when we upload a new video. Click here to
watch the first week of our trip and here for more videos. Make it a great
week and I’ll see you on Friday 💕

100 thoughts on “I made cannoli in Sicily with an Italian chef | Genuine Italian #cannoli recipe”

  1. See the first week of our travels here: https://www.youtube.com/watch?v=Hlu2GaPEtik&list=PLPT0YU_0VLHx2zhtX3nVim5Y852Z-4-gO
    Happy Friday Everyone 😀

  2. Hey Ann! I love your videos they r very awsome! I just have 1 request please make videos that dnt have alcohol or give substitute for it. Thank u 😍😍

  3. In Britain we just have penguins instead of Tim tams but they are exactly the same and I just tried the tim tam slam and oh ma gaaad it was delicious

  4. I loveeeeeeee allllll the desserts you mentioned from Italy. I haven’t been to Italy in so long and the ones you get from America are just not the same. I am Italian and I use my family’s old recipes to make these desserts but the ingredients from here are just not as flavorful and fresh as they are from Italy

  5. So happy to see that you and your family are having such an amazing time on your trip! Love the videos in this vacation series!

  6. in Puglia those little biscuits with melted nutella on top are called 'lapilli', so the little pieces of debris that fall out of an erupting volcano and they are DELICIOUS

  7. Ah! Your children are getting so big! I thought Matthew was the oldest one for a second. I am glad you are enjoying your vacation!

  8. My favorite. From fresh, like you made to the frozen ones we'd get with pizza delivery years ago. Chocolate chips and pistachios. Yum. This was so enjoyable. Thank you.

  9. I'm so sorry we (the dutch) claim wifi. Vic a dutch engineer, he is the man most often credited with the invention of wifi.

    Popularly known as the “Father of Wi-Fi,” Vic Hayes is senior research fellow at Delft University of Technology in Delft, Netherlands. From its inception in 1990 through 2000, Mr. Hayes chaired the IEEE standards workgroup that defined the IEEE 802.11 set of wireless networking standards, better known as Wi-Fi. The establishment of IEEE 802.11 launched a brand-new, multi-billion dollar industry for wireless, high-data-transfer rate computer communications, enabling people worldwide to access the Internet where they want, when they want, using their laptops, PDAs or other wireless devices.

    The Wi-Fi standard has been adopted by countries around the world; communities and countries creating their own networks, more vendors entering the market have caused price competition and lower costs for wireless devices. Mr. Hayes’ leadership is one of the reasons that low-cost, nearly ubiquitous wireless LAN connectivity exists today.

    Through his leadership and active participation in various organizations, Mr. Hayes helped bring global recognition of the need for additional spectrum for wireless computer networks. Through the Wi-Fi Alliance he mobilized the computer industry into regulatory activities, with the result that the World Radio Conference 2003 allocated an additional 455 MHz of radio spectrum in the 5 GHz area for wireless access devices.

    Dr. O’Sullivan (an Austraian) is credited with the development of a technology that resulted in wireless LAN becoming reliable and faster.

  10. Hi Ann my family and I just came back from Sicily!!😀😁 we were in Palermo for a few days then in Catania. We stopped off in Taormina 😊 Really rich with old churches hey

  11. Is there any substitute for the wine that actually works? Because I wanna know how to make it except without the wine… but I don't want a mess and find out it can't fry. Can I use milk? Please tell.

  12. I’m loving this travel series of videos. Enjoy your family vacation!…and thanks for creating and sharing these videos!

  13. It's really hard to find a good cannoli where I live. They ruin the shells with cinnamon more often than not, and I can almost NEVER find pistachios. It's only ever chocolate chips, and they mix them in with the filling more often than not. =/ So I can't ever really get cannoli because we have chocolate allergies in our family!

  14. There's a classic Italian-American dessert (at least within the Boston area at all the old Italian-American bakeries). It's made exactly like sfogliatella except right before the end stage of closing the pastry, you pipe a large amount of choux pastry in the middle. As it bakes, the choux expands and creates a huge inner channel and spreads clusters of the layers into a large pastry husk that resembles a LOBSTER TAIL (hence it's name, Lobster Tail). Then, it is piped with a pastry cream/whipped cream/ricotta cheese filling that's oh so yummy.

    If you're up for a challenge, you should try making sfogliatella and then the much more fabulous Lobster Tail!

  15. Hey Ann, I found some pretty cool dessert/pastry chefs on Instagram. Would love if you would recreate some or at least get some inspiration 🤷‍♀️ it’s Cedric grolet and amaury guichon (the one with the crazy chocolate statues)! Love 💕

  16. I'm from Sicily. Cannoli are not originally from Taormina. That's what they tell to tourists because Taormina is the most touristic (and expensive) place in Sicily. The original filling is the one with the ricotta cheese, all the other fillings are variations. Other than that the ones you prepared look good and yummy 🙂

  17. This was so cool! I actually went to Sicily a few years ago and it was great!

    I threw up on the isle of Favignana (probs butchered the spelling sorry) because I ate too much gelato XD

  18. I use a pasta machine to roll out the sheets then use a saucer n cut around with a sharp knife (yours are so dainty). I fry them the old way – in pork suet.

  19. I don't care for cannoli much but maybe it's because I live in Texas and they dont make it much here. I bet I've only had cannoli made over 3 hrs ago! Great video though!

  20. Subscribe to my cooking show its called cooking with Seana and grilling with Seana also watch how to help the homeless survive on you tube

  21. Ummmmm… New Zealand did invent pavlova and lamingtons!!! Australia claimes they invented them but New Zealand did!

  22. Hi Anne may I ask when you started your videos and channel did you already have a set of followers or did your videos speak for themselves and waited for word if mouth to spread?

  23. Hi Ann!
    Your videos aren't like normal boring cooking videos, they are amazing! There are lots of cooking channels but by all of them, yours is the most amazing and unique one!

  24. Hi Ann, you mention 00 flour in the recipe on your website. Is that the same or similar to plain flour in Australia? If not, where could I buy 00 flour in Australia?

  25. That was just delightful! I can't wait to try that authentic cannoli recipe one day soon! Can't believe the shell is supposed to have bubbles! I always thought bubbles were bad! Lol!

  26. SORRY! But even with Tim tams they're based off of a biscuit here in England called penguins which were made first… so yes and no to them being an invention? It's kinda just like a tweaked version of a penguin ;u;

  27. No offense, but I laughed a bit when you said Tiramisu. I'm not used to it being heard that way 😂.

  28. I’m so sorry to say this because this was a good video, but I have to say Nikola Tesla deserves credit on the wifi 😂 he knew it existed before the internet. So anyway for real, thanks for sharing.

  29. you know… Tiramisu by example isnt even proven to be italian at all. its most likely an invention of a french cook that made it to honor the russian tzar by mixing an english charlotte cake up with mascarpone.
    as long as current bakery is good in australia, they still can be famous for doing it right and dont need any inventions. a lot of famous dishes are either just a variant of something or have an unknown origin. you represent your country very well in this regard.

  30. Fill your cannolis with chocolate to coat the inside and they will last longer – make sure you temper your chocolate or use fake chocolate but I prefer tempered real chocolate. It’s too soggy if it’s not tempered. If it is it gives a nice crisp bite to the cannoli

  31. I'm from the other side of Sicily, in the nearby of Trapani. We add cocoa to the dough instead of cinnamon and we fry them in lard (it might sound strange, but it tastes really good).
    About the filling we only use sheep ricotta flowered with lemon peel and sugar (sometimes we also add bits of dark chocolate)
    Can't wait to go back there for Christmas and have some <3

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