Midday Fix: Cannoli siciliani, prepared by Eataly pastry chef Katia Delogu

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Katia Delogu, Head Pastry Chef

43 E. Ohio Street

Eataly's newest counter, the Cannoli Bar, will offer a selection of authentic Sicilian cannoli. Our team will fill your cannolo right before your eyes to make traditional flavors like candied orange, pistachio, and tiramisù. Throughout the summer, guests will also have the opportunity to taste unique cannolo recipes designed by some of Chicago's most popular pastry chefs.

Please find the pastry chefs participating each month below:
July: Dana Cree and Sandra Holl
August: Mindy Segal and Peter Rios
September: To be determined

Cannoli Siciliani

1 cup pastry flour (250 g)
2 Tbs butter (25 g)
6 1/4 tsp sugar (25 g)
2 tsp cocoa powder (5 g)
1 whole egg (50 g)
1/4 cup Marsala wine (70 g)
1/3 tsp salt (2 g)
rice or peanut oil

Mix the dry ingredients; mix the wet ingredients; combine. Mix the dough using an electric or counter top mixer. Let the dough rest for two hours in the fridge. Roll the dough out until thin, about 1/8-inch. Use a circular cookie cutter, cup, or bowl, to cut the dough to your desired size (the bigger the circle, the bigger your cannoli will be). Use cannoli molds to shape each circle, and seal on the edge with a bit of egg wash.
In a pot, heat the oil to 235 Fahrenheit (use enough oil to completely submerge your cannoli molds). Once heated, use tongs to fry each cannolo shell to your desired level of crispiness. When done, remove from oil, use a glove or towel to remove from mold, and let cool. Repeat until all shells are fried

2 cups cow's milk ricotta* (500 g)
2/3 cup sugar (150 g)
1/2 cup chocolate shavings/chips, candied oranges or pistachio (100 g)

Sift your ricotta and mix with sugar until completely dissolved. Then, fold in your favorite ingredient to flavor the filling. For the most traditional filling, we recommend candied orange peel.

*The most traditional recipe for cannoli calls for sheep's milk ricotta. If you choose to use sheep's milk ricotta, simply double the amount of sugar that the recipe calls for.

To Fill:
Add the ricotta filling to a pastry bag. Squeeze it into the shells from each side, then dip in your desired topping (think: crushed pistachios or chocolate chips), and finish with a dusting of powdered sugar.
For best results, fill your cannoli just before serving.

Recipe courtesy of Eataly Head Pastry Chef Katia Delogu


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