Cannoli alla Siciliana

Holy Cannoli :) !!
Sicilian cannoli, are a pastry dessert. The singular word cannolo, means little tubes. Cannoli originated from Sicily around the 9th century. The shells are deep fried so they are crispy and crunchy. The Marsala wine adds a sweetness to the shells. In Sicily, the cream is from sheep's milk ricotta, which makes them so special. I use the best ricotta I can find. Some cannoli add chopped chocolate chips, pistachio's, candied fruits or even rose water in the cream filling. Always purchase the finest and freshest ingredients to obtain optimum flavor.
As a child I remember when Uncle Vinnie would bring cannoli over all the time!!

Cannoli alla Siciliana
1 cup flour
1/2 tablespoon cocoa powder
2 tablespoons butter
1 egg
pinch of salt
2 tablespoons sugar
1/4 cup Marsala wine
canola oil for frying
4 steel tubes
filling
2 3/4 cups ricotta cheese drained
2 cups confectioners sugar
1/2 cup heavy cream whipped stiff peaks
4 ounces semi sweet chocolate diced
pinch of cinnamon


In a mixer or food processor combine flour, cocoa, salt and sugar. Add butter in small pieces, egg and Marsala wine and mix. Transfer dough to a well floured board, knead a little, wrap in plastic wrap and let rest for one hour. With a rolling pin or pasta machine roll out to a thin sheet and cut in 4 inch squares. Add flour when needed it is a sticky dough. Carefully roll each square around the tube and seal with a dab of water. Heat oil to 375 degrees and fry 1 or 2 at a time. Fry till golden brown about 1 minute. Drain carefully on paper towels, when cooled turn and slide tube out gently. Makes about 10-12 shells.
Filling In a mixer add the ricotta and the sugar till smooth then add chips and cinnamon. Fold in whipped cream and refrigerate. Fill shells when ready to serve to prevent soggy shells. Sprinkle with powdered sugar. Optional dip ends in chocolate chips or pistachio nuts.

Sicilian Focaccia

Over the weekend and I was in the mood to bake bread, are you surprised? I wanted to make something a little different and I was remembering all the focaccia I saw while visiting, Sicily. With the many cultures blended together from over the centuries ,on the island of Sicily, the food has many influences from many places. This bread has the sharpness of the provoleone which is mellowed by the saltiness of the prosciutto and lets not forget the bite of that Sicilian oregano!

Sicilian Focaccia
2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt
Makes 4 loaves

Filling for 1 loaf
1 egg white
8-10 thin slices prosciutto
8-10 thin slices provoleone cheese
1 teaspoon oregano
extra virgin olive oil for drizzle

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and divide in four. Spread one piece onto flour dusted cutting board and form into a rectangle shape about 1/4 inch thick. Layer prosciutto and provoleone on top drizzle olive oil and oregano and fold in half. Seal edges with a fork and brush egg whites on dough. Place in a 500 degree oven for 10 minutes or until golden brown.

Sicilian Sausage and Potatoes

Salsiccia e patate alla Siciliana
I fell into this dish on the magical island of, Sicily. Guess where, a gas station! I have found some original recipes in the most wild places. The helpful man behind the counter offered me a taste, well that was it, I had fulfilled my every need! I talked to him about this simple recipe, and I found it was very close to my sausage and pepper dish. The difference was adding potatoes. The spicy Italian sausage has a way with the sweet onions and bell peppers. Well, of course a piece of focaccia bread goes great with this dish. This plate is a recorded richness in my heart!


Sicilian Sausage and Potatoes
6 Italian sweet or hot sausage links cut in 1 inch
3 large potatoes cubed
1 red bell pepper 1/2 inch slice
1 green bell pepper 1/2 inch slice
1 large red onion chopped
3 cloves garlic diced
3 cups tomato sauce
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons dry oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 1/2 cup water


In a large frying pan on medium heat add olive oil and butter brown sausage for 3 minutes. Add potatoes onions and peppers and cook for 5 minutes. Add garlic, sauce, oregano, salt, red pepper flakes, and water simmer with lid on for 30 minutes stirring occasionally.

Chef Chuck's Arancini

The word "arancini", in Italy, actually means little oranges! Arancini are an ancient treasure found all over Italy. These wonderful bundles of flavor have been around for over 1,000 years. Traditional arancini were made cone shaped, although I make mine into little balls. Enjoy as a tasty antipasto or snack.

Arancini are made with arborio rice do to its high starch content that releases slowly to make a cream risotto.

Ancient Arancini Recipe

1 cup arborio rice
4 cups stock (vegetable, beef, or chicken)
2 tablespoons olive oil
1/3 cup finely chopped onion
1 tablespoon butter
2 eggs
1/2 cup breadcrumbs
1/4 cup parmigiano reggiano
mozzarella cubes and pea's
vegetable oil for frying
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes. Add rice and stir in for 3 minutes. Slowly add stock and about 1/3 cup at a time until all liquid is gone. This may take about 20-25 minutes. Stir in butter, salt, pepper, and cheese. At this time you can add any sort of fillers (I suggest using one or two of these: mozzarella, peas, proscuitto, cherry tomatoes, mushrooms, parsley, etc.) Transfer to a bowl and let cool for 5 minutes. Add 1 beaten egg. Form rice balls. You may press a small filling into the center. Coat with flour, shaking off any excess and then dip into beaten egg, followed by breadcrumbs. Heat oil for frying (350 degrees) and fry in small batches. Drain in paper towels and ENJOY!