Holy Cannoli!

Cannolis are a Sicilian treat, but do you know the art of making them? California Live contributor Blanche Shaheen learns how to make this ancient Italian pastry with the “Cannoli King,” Joey Cappello of Romolo’s Cannoli. Recipe: Cannolis with Pistachio Cream 1 pound pistachios 2 cups water 5 pounds ricotta cheese (firm and smooth as possible) 2 cups powdered sugar 2 tbsp pistachio extract (can use almond extract as well) 1 tsp vanilla extract 1 tsp lemon juice 40 premade cannoli shells Directions Grind 1 pound of pistachios in the food processor until they become “dust” like. Slow cook the ground pistachios with 2 cups water until it thickens to an oatmeal texture, which will take about 1 hour. Put the pistachio mixture into a high speed blender in small amounts and blend to the smoothness of pistachio paste. Refrigerate the pistachio paste. Take 5 lbs ricotta cheese,and put into a 6 quart mixing bowl. Slowly whip, with a hand mixer and gradually add the 2 cups powdered sugar, 2 tablespoons pistachio extract, and almond extract if unavailable, 1 teaspoon vanilla extract and 1 teaspoon lemon juice. Add pistachio paste to the ricotta and whip till smooth. Refrigerate the ricotta pistachio cream for at least one hour. Fill the cannoli shells with the ricotta pistachio cream and serve immediately.