Rob Petrone
Rob PetroneNov 17, 2017, 3:05 pm

Ultimate Holiday Feast: Cannoli 101

Nick Di Bona of Madison Kitchen Shares Special Recipe



(As told to us by Nick Di Bona of Madison Kitchen in Larchmont.)

1 gallon whole milk
1 quart heavy cream
1 quart buttermilk
1 ounce salt
3 cups confectioners (powdered) sugar
1/4 cup whole milk
1/4 cup Amaretto
1 Tablespoon vanilla extract
1 Tablespoon ground cinnamon
Pinch of salt
Pre-made cannoli shells

1) Combine 1 gallon of milk, the heavy cream, buttermilk and salt in a pot, bring it up to a slow simmer.
2) Once a “raft” is formed on top of the pot, and turned into ricotta cheese, then turn off the heat and let it rest for 30 minutes.
3) Using a slotted spoon, gently collect the ricotta and strain into a cheesecloth. Once all the ricotta is in the cheesecloth, then tie it closed using butchers twine, and hang it up so that it drains in the refrigerator, preferably overnight.
4) The next day, take the drained ricotta and put it in a large mixing bowl. Mix in 3 cups of sugar, milk, Amaretto, vanilla, cinnamon, and a pinch of salt.
5) Mix until very smooth.
6) Add a cup of the chopped chocolate, fill it into a piping bag, close the end with twine, and refrigerate until use.

To serve: Pipe the cannoli cream into either side of pre-made cannoli shells. Garnish with additional powdered sugar.



Nyack, New York
What's On Now & Next