Cannoli
 

I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
If anyone could help it would be greatly appreciated.
Sergio

Cannoli
 

"SERGIO" > wrote in message
...
>I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
> If anyone could help it would be greatly appreciated.
> Sergio
>
Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's a
tough treat to make diabetic-friendly. The Food Network has a recipe for
"Low Carb Cannoli Parfaits" that might work, although it's pretty high in
fat: http://tinyurl.com/dfzqy

I haven't made this recipe, so I can't vouch for it. If I ever did make it,
however, I'd try to lighten the fat content by using fat-free half and half
in place of the cream and part-skim ricotta instead of whole-milk. That
would increase the carbs a little, but it would still be doable for me.

Karen

Cannoli
 

"Karen" > ha scritto nel messaggio
news:qw8cf.313981$084.289182@attbi_s22...
>
> "SERGIO" > wrote in message
> ...
>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
>> If anyone could help it would be greatly appreciated.
>> Sergio
>>
> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's
> a tough treat to make diabetic-friendly. The Food Network has a recipe
> for "Low Carb Cannoli Parfaits" that might work, although it's pretty high
> in fat: http://tinyurl.com/dfzqy
>
> I haven't made this recipe, so I can't vouch for it. If I ever did make
> it, however, I'd try to lighten the fat content by using fat-free half and
> half in place of the cream and part-skim ricotta instead of whole-milk.
> That would increase the carbs a little, but it would still be doable for
> me.
>
> Karen

Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
is no crean inside.
Pan

Cannoli
 

"Pandora" > wrote in message
...
>
> Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
> is no crean inside.
> Pan
>

Pandora, the recipe I referred to at http://tinyurl.com/dfzqy is not a true
cannoli recipe, but rather a pudding-like creation for those who eat
low-carbohydrate foods. It's meant to simulate the flavor of a cannoli.
The pudding part of the parfait is where the cream enters the picture.
Since a real cannoli is something many conscientious diabetics would avoid,
we look for substitutes that can give us a bit of the flavor of the real
thing. The recipe as it is written would be great for someone who is
low-carbing to lose weight, but the fat content is way too high for
diabetics. We have a much higher risk of heart disease, and many of us have
problems with high cholesterol and triglycerides. So we need to reduce the
fat content wherever we can.

I might be able to handle real cannoli filling if it was made with
artificial sweetener and part-skim or fat-free ricotta, but the shell would
be a problem for me unless it was a very small shell.

I just got an idea... Do you have a recipe for cannoli you could post? I'd
like the challenge of trying to make it diabetic-friendly, even if it means
being able to eat only the filling.

Karen

Cannoli
 

> I might be able to handle real cannoli filling if it was made with
> artificial sweetener and part-skim or fat-free ricotta, but the shell would
> be a problem for me unless it was a very small shell.
>
> I just got an idea... Do you have a recipe for cannoli you could post? I'd
> like the challenge of trying to make it diabetic-friendly, even if it means
> being able to eat only the filling.
>
> Karen

I'm pretty sure that's the recipe, albeit with sugar in place of
artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
are added.

Can you think of a low carb or low fat crunchy cookie you like? Maybe
that could be formed into a shell.

You can make a pretty good crunchy substrate by baking a wonton skin.
Are these acceptable? You could bake these either in sheets (to make a
canolipolean) or on a form to make a tube shaped shell.

Greg Zywicki

Cannoli
 

Karen wrote:
>
> I might be able to handle real cannoli filling if it was made with
> artificial sweetener and part-skim or fat-free ricotta, but the shell would
> be a problem for me unless it was a very small shell.

Miniature cannoli are quite common, they're what are typically served
at catered affairs, but they're kind of a tease. So don't eat the
entire shell, it's by the filling that most folks judge a cannoli...
just wrap your lips around an end and suck... you'll much more enjoy
sucking the creamy filling from a big one.

Sheldon

Cannoli
 

"Karen" > ha scritto nel messaggio
news:VPncf.532986$_o.94705@attbi_s71...
>
> "Pandora" > wrote in message
> ...
>>
>> Cannoli alla siciliana "Sicilian cannoli" are only made with
>> ricotta:there is no crean inside.
>> Pan
>>
>
> Pandora, the recipe I referred to at http://tinyurl.com/dfzqy is not a
> true cannoli recipe, but rather a pudding-like creation for those who eat
> low-carbohydrate foods. It's meant to simulate the flavor of a cannoli.
> The pudding part of the parfait is where the cream enters the picture.
> Since a real cannoli is something many conscientious diabetics would
> avoid, we look for substitutes that can give us a bit of the flavor of the
> real thing. The recipe as it is written would be great for someone who is
> low-carbing to lose weight, but the fat content is way too high for
> diabetics. We have a much higher risk of heart disease, and many of us
> have problems with high cholesterol and triglycerides. So we need to
> reduce the fat content wherever we can.
>
> I might be able to handle real cannoli filling if it was made with
> artificial sweetener and part-skim or fat-free ricotta, but the shell
> would be a problem for me unless it was a very small shell.
>
> I just got an idea... Do you have a recipe for cannoli you could post?
> I'd like the challenge of trying to make it diabetic-friendly, even if it
> means being able to eat only the filling.

Oh! I understand! I will study to make a shell without sugar and fat for
you.
For example: if you could make the shell with the pizza dough or eggs
pasta dough (the one you use to make tagliatelle) and then fried? Could you
eat it? Then you could fill them with ricotta jelly fruit (this last in
place of pieces of chocolate) ;)
Cheers
Pandora
>
> Karen
>
>
>
>
>

Cannoli
 

"Zywicki" > wrote in message
ups.com...
>
> I'm pretty sure that's the recipe, albeit with sugar in place of
> artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
> are added.
>
> Can you think of a low carb or low fat crunchy cookie you like? Maybe
> that could be formed into a shell.
>
> You can make a pretty good crunchy substrate by baking a wonton skin.
> Are these acceptable? You could bake these either in sheets (to make a
> canolipolean) or on a form to make a tube shaped shell.
>
> Greg Zywicki
>

You've got some good ideas, Greg, and they're worth a shot - thanks! I also
wonder if phyllo dough might work with something like this. I haven't
worked with phyllo, so I can't even hazard an educated guess here.

Karen

Cannoli
 

"Sheldon" > wrote in message
ups.com...
>
>>
> Miniature cannoli are quite common, they're what are typically served
> at catered affairs, but they're kind of a tease. So don't eat the
> entire shell, it's by the filling that most folks judge a cannoli...
> just wrap your lips around an end and suck... you'll much more enjoy
> sucking the creamy filling from a big one.
>
> Sheldon
>

Sheldon, the miniature cannoli may be a tease, but so are you! :-D

You're absolutely right that the filling is the most important part of a
cannoli. I could be very happy with just the filling - the shell isn't
really important to me anyway.

Sucking the creamy filling from a big one? But...but...I thought size
wasn't important! ;-)

Karen

Cannoli
 

"Pandora" > wrote in message
...
>
>>
> Oh! I understand! I will study to make a shell without sugar and fat for
> you.
> For example: if you could make the shell with the pizza dough or eggs
> pasta dough (the one you use to make tagliatelle) and then fried? Could
> you eat it? Then you could fill them with ricotta jelly fruit (this last
> in place of pieces of chocolate) ;)
> Cheers
> Pandora
>>

Pandora, that's so nice of you to try to solve the shell problem. I don't
think pizza dough would work, as that's high in carbohydrates because of the
flour; it's the same with egg pasta. I wonder if phyllo dough might be an
option, as one sheet is very low in carbohydrates. Phyllo is so delicate,
though, and I can't imagine how to fill a phyllo shell with ricotta without
the shell crumbling to pieces. I just may have to experiment with miniature
phyllo appetizer shells - they just might work!

Probably the solution would be, as another poster suggested, to eat just
half of the shell and enjoy the filling (if it is made without sugar and
with low-fat or fat-free ricotta). I think if the filling tastes delicious
then I would not miss the shell at all!

Or...I could enjoy a real cannoli for dessert if I planned the rest of my
meal very carefully. This would be a very rare treat, of course, but one
worth waiting for!

Karen

Cannoli
 

"Karen" > ha scritto nel messaggio
news:c0xcf.533697$_o.190937@attbi_s71...
>
> "Pandora" > wrote in message
> ...
>>
>>>
>> Oh! I understand! I will study to make a shell without sugar and fat for
>> you.
>> For example: if you could make the shell with the pizza dough or eggs
>> pasta dough (the one you use to make tagliatelle) and then fried? Could
>> you eat it? Then you could fill them with ricotta jelly fruit (this last
>> in place of pieces of chocolate) ;)
>> Cheers
>> Pandora
>>>
>
> Pandora, that's so nice of you to try to solve the shell problem. I don't
> think pizza dough would work, as that's high in carbohydrates because of
> the flour; it's the same with egg pasta. I wonder if phyllo dough might
> be an option, as one sheet is very low in carbohydrates. Phyllo is so
> delicate, though, and I can't imagine how to fill a phyllo shell with
> ricotta without the shell crumbling to pieces. I just may have to
> experiment with miniature phyllo appetizer shells - they just might work!
>
> Probably the solution would be, as another poster suggested, to eat just
> half of the shell and enjoy the filling (if it is made without sugar and
> with low-fat or fat-free ricotta). I think if the filling tastes
> delicious then I would not miss the shell at all!

I don't think that fillo will crush! Pasta fillo is a good idea! Then you
need the iron tubes for frying cannoli. You put around tubes the dough and
then fry or put in oven. Have you got them?
http://images.google.com/imgres?imgu..._x_cannoli.jpg

> Or...I could enjoy a real cannoli for dessert if I planned the rest of my
> meal very carefully. This would be a very rare treat, of course, but one
> worth waiting for!

I hope you will be able to eat them :)
Cheers
pandora
>
> Karen
>

Cannoli
 

Thanks for the help
Sinceramente Sergio


"Pandora" > wrote in message
...
>
> "Karen" > ha scritto nel messaggio
> news:qw8cf.313981$084.289182@attbi_s22...
>>
>> "SERGIO" > wrote in message
>> ...
>>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic
>>>person.
>>> If anyone could help it would be greatly appreciated.
>>> Sergio
>>>
>> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's
>> a tough treat to make diabetic-friendly. The Food Network has a recipe
>> for "Low Carb Cannoli Parfaits" that might work, although it's pretty
>> high in fat: http://tinyurl.com/dfzqy
>>
>> I haven't made this recipe, so I can't vouch for it. If I ever did make
>> it, however, I'd try to lighten the fat content by using fat-free half
>> and half in place of the cream and part-skim ricotta instead of
>> whole-milk. That would increase the carbs a little, but it would still be
>> doable for me.
>>
>> Karen
>
> Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
> is no crean inside.
> Pan
>

Cannoli
 

"SERGIO" > ha scritto nel messaggio
...
> Thanks for the help
> Sinceramente Sergio

You are welcome; but we want to know what have you decided to do;)
ciao
Pandora
>
>
> "Pandora" > wrote in message
> ...
>>
>> "Karen" > ha scritto nel messaggio
>> news:qw8cf.313981$084.289182@attbi_s22...
>>>
>>> "SERGIO" > wrote in message
>>> ...
>>>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic
>>>>person.
>>>> If anyone could help it would be greatly appreciated.
>>>> Sergio
>>>>
>>> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2.
>>> That's a tough treat to make diabetic-friendly. The Food Network has a
>>> recipe for "Low Carb Cannoli Parfaits" that might work, although it's
>>> pretty high in fat: http://tinyurl.com/dfzqy
>>>
>>> I haven't made this recipe, so I can't vouch for it. If I ever did make
>>> it, however, I'd try to lighten the fat content by using fat-free half
>>> and half in place of the cream and part-skim ricotta instead of
>>> whole-milk. That would increase the carbs a little, but it would still
>>> be doable for me.
>>>
>>> Karen
>>
>> Cannoli alla siciliana "Sicilian cannoli" are only made with
>> ricotta:there is no crean inside.
>> Pan
>>
>
>

Cannoli
 

Karen, as for the shells, you might try beancurd skins, perhaps
sweetened with a little Splenda after being lightly soaked for
pliability. You could roll them into tubes and fry them. Otherwise,
you could make meringue sheets and either bake or fry them. I don't
know how soy or protein powders would work in this regard, but they're
certainly worth a try.

Orlando

Cannoli
 

>> "Pandora" > wrote in message
>> ...
>>>
>
> I don't think that fillo will crush! Pasta fillo is a good idea! Then you
> need the iron tubes for frying cannoli. You put around tubes the dough and
> then fry or put in oven. Have you got them?
> http://images.google.com/imgres?imgu..._x_cannoli.jpg
>
>
> I hope you will be able to eat them :)
> Cheers
> pandora
>>

Thank you so much for the link and for your suggestions, Pandora. No, I
don't have cannoli forms, but I have a friend who does. I can borrow them
from her if I want to experiment.

I had my very first cannoli ever last Saturday, which was my birthday. A
friend took me to an Italian restaurant for lunch, and I decided to have a
cannoli for dessert. It was good, but very sweet! I guess I'm just not
used to eating things with that much sugar in them.

Karen

Cannoli
 

"Orlando Enrique Fiol" > wrote in message
.. .
> Karen, as for the shells, you might try beancurd skins, perhaps
> sweetened with a little Splenda after being lightly soaked for
> pliability. You could roll them into tubes and fry them. Otherwise,
> you could make meringue sheets and either bake or fry them. I don't
> know how soy or protein powders would work in this regard, but they're
> certainly worth a try.
>
> Orlando

Thanks so much for the suggestion, Orlando. The challenges of diabetes have
led me to be more adventurous when it comes to creating a "legal" version of
a high-carbohydrate food. I appreciate any and all input!

Karen

Cannoli
 

"Karen" > ha scritto nel messaggio
news:85wef.548277$_o.316578@attbi_s71...
>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>
>> I don't think that fillo will crush! Pasta fillo is a good idea! Then you
>> need the iron tubes for frying cannoli. You put around tubes the dough
>> and then fry or put in oven. Have you got them?
>> http://images.google.com/imgres?imgu..._x_cannoli.jpg
>>
>>
>> I hope you will be able to eat them :)
>> Cheers
>> pandora
>>>
>
> Thank you so much for the link and for your suggestions, Pandora. No, I
> don't have cannoli forms, but I have a friend who does. I can borrow them
> from her if I want to experiment.

Oh yes! It's funny to use those forms!
>
> I had my very first cannoli ever last Saturday, which was my birthday.

HAPPY BIRTHDAY, then!!!!!
A
> friend took me to an Italian restaurant for lunch, and I decided to have a
> cannoli for dessert. It was good, but very sweet! I guess I'm just not
> used to eating things with that much sugar in them.

Me too. I don't like things too much sweet! I've eaten cannoli in Sicily but
they weren't so sweet. They need few sugar, IMHO. You can make them as you
want!
And then, what else have you eaten in italian restaurant?
Cheers
Pandora
>
> Karen
>

Cannoli
 

"Pandora" > wrote in message
...
>
> "Karen" > ha scritto nel messaggio
> news:85wef.548277$_o.316578@attbi_s71...
>>
>>>> "Pandora" > wrote in message
>>>> ...
>>>>>
>>>
>>> I don't think that fillo will crush! Pasta fillo is a good idea! Then
>>> you need the iron tubes for frying cannoli. You put around tubes the
>>> dough and then fry or put in oven. Have you got them?
>>> http://images.google.com/imgres?imgu..._x_cannoli.jpg
>>>
>>>
>>> I hope you will be able to eat them :)
>>> Cheers
>>> pandora
>>>>
>>
>> Thank you so much for the link and for your suggestions, Pandora. No, I
>> don't have cannoli forms, but I have a friend who does. I can borrow
>> them from her if I want to experiment.
>
> Oh yes! It's funny to use those forms!
>>
>> I had my very first cannoli ever last Saturday, which was my birthday.
>
> HAPPY BIRTHDAY, then!!!!!
> A
>> friend took me to an Italian restaurant for lunch, and I decided to have
>> a cannoli for dessert. It was good, but very sweet! I guess I'm just
>> not used to eating things with that much sugar in them.
>
> Me too. I don't like things too much sweet! I've eaten cannoli in Sicily
> but they weren't so sweet. They need few sugar, IMHO. You can make them as
> you want!
> And then, what else have you eaten in italian restaurant?
> Cheers
> Pandora
>>
>> Karen
>>
>
>

Molto grazie for the birthday wishes! :-)

My very favorite Italian food is manicotti, and that's what I usually order
when I go to an Italian restaurant. There are different ways to prepare
it, but this recipe is very close to what I've made in the past:
http://tinyurl.com/bhrao I cheat, though; I buy the prepared manicotti
pasta to make it easier. My favorite Italian restaurant makes the manicotti
pasta fresh, which is probably why it tastes so good!

Some of my other restaurant favorites are chicken or veal Marsala, chicken
piccata, lasagna...actually, I have so many Italian dishes that I love.
The very best Italian meal I've ever had was not in a restaurant, however.
My best friend's daughter-in-law is from Sicily, and she invited us to her
home for dinner a few years ago. I can't remember everything she made, but
I *do* remember it was spectacular from start to finish. She made a
delicious tiramisu for dessert, served with those tiny cups of espresso.
The tiramisu was made with just the right amount of sweetness - not too
much. This woman is very talented, and she is now in culinary arts school
learning to be a chef. She is going to make many people happy with her
fabulous meals!

Karen (who thinks she just might go to her favorite Italian restaurant
tonight)

Cannoli
 

"Karen" > ha scritto nel messaggio
news:uaHef.336333$084.298521@attbi_s22...
>
> "Pandora" > wrote in message
> ...
>>> I had my very first cannoli ever last Saturday, which was my birthday.
>>
>> HAPPY BIRTHDAY, then!!!!!
>
> Molto grazie for the birthday wishes! :-)
>
> My very favorite Italian food is manicotti, and that's what I usually
> order when I go to an Italian restaurant. There are different ways to
> prepare it, but this recipe is very close to what I've made in the past:
> http://tinyurl.com/bhrao

Sorry I couldn't see them! The link doesn't work :(((
But I have searched on google. I didn't know the existence of "Manicotti". I
like them, I want them! Why I don't see them in our supermarket? Thei are
similar to cannelloni, but they have grooves on their surface! I have in
house a package of this "Manicotti" but they are smaller and shorter, like
these follow that we call "paccheri" or "Schiaffoni"
http://images.google.com/imgres?imgu...% 3D%26sa%3DG
The only difference is that my "Paccheri" have the grooves that you say.

I cheat, though; I buy the prepared manicotti
> pasta to make it easier. My favorite Italian restaurant makes the
> manicotti pasta fresh, which is probably why it tastes so good!

Oh ! You make me very curious! And how they do to make grooves on surface if
they make by hands?
>
> Some of my other restaurant favorites are chicken or veal Marsala, chicken
> piccata, lasagna...actually, I have so many Italian dishes that I love.

I like them very much too!!!

> The very best Italian meal I've ever had was not in a restaurant, however.
> My best friend's daughter-in-law is from Sicily, and she invited us to her
> home for dinner a few years ago. I can't remember everything she made,
> but I *do* remember it was spectacular from start to finish.

Oh yes! In southern Italy they cook a lot! And all good things, especially
fish. have you eaten "pasta con le sarde"? It is typic of Sicily.

She made a
> delicious tiramisu for dessert, served with those tiny cups of espresso.
> The tiramisu was made with just the right amount of sweetness - not too
> much. This woman is very talented, and she is now in culinary arts school
> learning to be a chef. She is going to make many people happy with her
> fabulous meals!

Ohhhhh! I believe in what you say! You are very lucky to know her!
>
> Karen (who thinks she just might go to her favorite Italian restaurant
> tonight)

Eat something also for me, then :)))))
Cheers
Pandora
>
>

Cannoli
 

"Pandora" > wrote in message
...

<some snipping for brevity>

>> Sorry I couldn't see them! The link doesn't work :(((

I'm sorry the link didn't work. Here's the full URL - maybe this will work:
http://www.kraftfoods.com/recipes/Pa...Manicotti.html
There's no picture of the pasta here, but at least you can see the kind of
recipe that's commonly used in my area.

>>
> I cheat, though; I buy the prepared manicotti
>> pasta to make it easier. My favorite Italian restaurant makes the
>> manicotti pasta fresh, which is probably why it tastes so good!
>
> Oh ! You make me very curious! And how they do to make grooves on surface
> if they make by hands?

The handmade ones have no grooves - they're smooth (manicotti can be grooved
or smooth). Yes, they are similar to cannelloni, and in fact cannelloni are
often used as a substitute for manicotti. You could also use lumaconi or
conchiglioni - almost any kind of pasta that will hold a filling. Oh, I'm
getting very hungry as I type this! :-D Your paccheri look like they may
work too. Are they short or long? The longer pasta forms are better for
holding a filling, I think.

>
>> The very best Italian meal I've ever had was not in a restaurant,
>> however. My best friend's daughter-in-law is from Sicily, and she invited
>> us to her home for dinner a few years ago. I can't remember everything
>> she made, but I *do* remember it was spectacular from start to finish.
>
> Oh yes! In southern Italy they cook a lot! And all good things, especially
> fish. have you eaten "pasta con le sarde"? It is typic of Sicily.

No, I haven't had this dish; I'm not a fish lover, to tell you the truth.
I'll eat shellfish, though. Of course I go for the expensive food! :-)

> She made a
>> delicious tiramisu for dessert, served with those tiny cups of espresso.
>> The tiramisu was made with just the right amount of sweetness - not too
>> much. This woman is very talented, and she is now in culinary arts
>> school learning to be a chef. She is going to make many people happy
>> with her fabulous meals!
>
> Ohhhhh! I believe in what you say! You are very lucky to know her!

Yes, I'm very lucky to know her, but she moved 3,000 miles away a couple of
years ago, so she's making other people happy with her cooking now. <Karen
crying into her Chianti> I'll bet you're an excellent cook, too!

>>
>> Karen (who thinks she just might go to her favorite Italian restaurant
>> tonight)
>
> Eat something also for me, then :)))))
> Cheers
> Pandora

OK, I will! <big smile> Actually, I'll have to wait until tomorrow night
to indulge; our weather is terrible today. It's windy and rainy, and it's
getting very cold tonight. So my husband and I have decided to wait until
tomorrow, when it'll be nicer. That's OK; good things are worth waiting
for! If you could go with us, what would you order?

Karen

Cannoli
 

"Karen" > ha scritto nel messaggio
news:RMMef.543879$x96.58590@attbi_s72...
>
> "Pandora" > wrote in message
> ...
>
> <some snipping for brevity>
>
>>> Sorry I couldn't see them! The link doesn't work :(((
>
> I'm sorry the link didn't work. Here's the full URL - maybe this will
> work:
> http://www.kraftfoods.com/recipes/Pa...Manicotti.html
> There's no picture of the pasta here, but at least you can see the kind of
> recipe that's commonly used in my area.

OHhh! I understand! They are normal cannelloni! The ones I have seen before
on Google had grooves over!!!
>
>>>
>> I cheat, though; I buy the prepared manicotti
>>> pasta to make it easier. My favorite Italian restaurant makes the
>>> manicotti pasta fresh, which is probably why it tastes so good!
>>
>> Oh ! You make me very curious! And how they do to make grooves on surface
>> if they make by hands?
>
> The handmade ones have no grooves - they're smooth (manicotti can be
> grooved or smooth). Yes, they are similar to cannelloni, and in fact
> cannelloni are often used as a substitute for manicotti. You could also
> use lumaconi or conchiglioni - almost any kind of pasta that will hold a
> filling.

yes. I have made sometimes "Conchiglioni" = Big shells. I filled them with
ricotta and spinach!

Oh, I'm
> getting very hungry as I type this! :-D Your paccheri look like they may
> work too. Are they short or long? The longer pasta forms are better for
> holding a filling, I think.

These paccheri are long 2" 1/2 ; You must fill them with the help of sac a
poche.
>
>>
>>> The very best Italian meal I've ever had was not in a restaurant,
>>> however. My best friend's daughter-in-law is from Sicily, and she
>>> invited us to her home for dinner a few years ago. I can't remember
>>> everything she made, but I *do* remember it was spectacular from start
>>> to finish.
>>
>> Oh yes! In southern Italy they cook a lot! And all good things,
>> especially fish. have you eaten "pasta con le sarde"? It is typic of
>> Sicily.
>
> No, I haven't had this dish; I'm not a fish lover, to tell you the truth.
> I'll eat shellfish, though. Of course I go for the expensive food! :-)

Me too! I prefer shellfish to fish :)
>
>> She made a
>>> delicious tiramisu for dessert, served with those tiny cups of espresso.
>>> The tiramisu was made with just the right amount of sweetness - not too
>>> much. This woman is very talented, and she is now in culinary arts
>>> school learning to be a chef. She is going to make many people happy
>>> with her fabulous meals!
>>
>> Ohhhhh! I believe in what you say! You are very lucky to know her!
>
> Yes, I'm very lucky to know her, but she moved 3,000 miles away a couple
> of years ago, so she's making other people happy with her cooking now.
> <Karen crying into her Chianti> I'll bet you're an excellent cook, too!

My guests don't complain and my parents are happy :)
Instead of Chianti, try a bottle of "Nebbiolo", you will cry more :D
>
>>>
>>> Karen (who thinks she just might go to her favorite Italian restaurant
>>> tonight)
>>
>> Eat something also for me, then :)))))
>> Cheers
>> Pandora
>
> OK, I will! <big smile> Actually, I'll have to wait until tomorrow night
> to indulge; our weather is terrible today. It's windy and rainy, and it's
> getting very cold tonight. So my husband and I have decided to wait until
> tomorrow, when it'll be nicer. That's OK; good things are worth waiting
> for! If you could go with us, what would you order?

I never make a thing tomorrow when I can do it now !!!
Perhaps is only a little of superstition :)
BTW Have a nice meal. Then tell me !
Cheers
Pandora
> Karen
>

Cannoli
 

On Wed, 16 Nov 2005 01:21:58 GMT, in rec.food.cooking, Orlando Enrique
Fiol wrote:

>Karen, as for the shells, you might try beancurd skins, perhaps
>sweetened with a little Splenda after being lightly soaked for
>pliability. You could roll them into tubes and fry them. Otherwise,
>you could make meringue sheets and either bake or fry them. I don't
>know how soy or protein powders would work in this regard, but they're
>certainly worth a try.

The only time I made cannoli I used ice cream cones -- the sugar type.

Doug
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