How Cannoli Are Made | Food Skills



Few pastries are more quintessential to the New York experience than the cannolo. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. Ferrara Bakery in Manhattan’s Little Italy has been churning out the pastry for over 125 years, since Antonio Ferrara first opened up shop on Grand Street in 1892. Now, fifth-generation owner Ernest Lepore is here to share the secret to making perfectly smooth and crunchy cannoli in Ferrara’s legendary kitchen. Whether they’re dragged through a vat of melted chocolate, or served plain with an espresso, cannoli are an inextricable component of Italian-American cooking in NYC. “I love cannolis, because it’s my family tradition,” Lepore says. “Sharing food is the way we say we love you, so we love to cook.”

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Author: I Caught U Slippin

I have a passion for blogging about what's trending in Hip Hop, R&B, and Celebrity Entertainment. I'm a huge sports fan; my favorite teams are The NY Knicks & NY Jets. I also enjoy spending time with family, and working hard as hard work pays off.

47 thoughts on “How Cannoli Are Made | Food Skills

  1. You can buy Ferrara's cannoli shells and cream (filling) frozen in a piping bag at a few markets.

    Villa Roma market in Laguna Hills, CA carries it. Shells are ~$5 and cream ~$10. You can get shells at a lot of Italian delis, but they usually sell their own cream (which is usually not very good and almost always grainy and not smooth).

  2. My one trip to New York resulted in getting hooked on a free canoli sample, proceeding to buy 20 only to later find I got totally scammed. They put the filling on both ends to make it appear full but were very, very empty inside.

    Just like me.

  3. uugghh i want a cannolo so bad right now… good cannoli in a casual setting is hard to come by around here, though.

  4. Because after a ten-pound plate of lasagne with sausage, braciole and meatballs, who wouldn't have room for two or three of these?

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