What are some tricks to making cannoli?
Bastianich: After you introduce the wine or the vinegar to the dough mixture, you have to let the dough rest and ferment. It’s like a yeast. Give it time to rest, about four hours is perfectly fine. But don’t fry a cold dough. Let it come to room temperature after you roll it, or it won’t puff up as much. Pisano: I use peanut oil to fry the shells. I like the flavor. Bastianich: In Italy, they fry the shells in rendered pork fat. It gives it a little more flavor, some complexity. What’s the proper way to eat a cannolo? Pisano: With coffee. If it’s not too early in the morning, espresso with a shot of grappa. Bastianich: With your fingers. As with all Italian meals, nobody goes home. So, for the second round in the afternoon (between lunch and dinner), you bring out the cannoli and coffee. Hook: At La Medusa, we like to serve cannoli with berries. It’s a little unorthodox. But you can also order them plain. Longo: Devoting an outing to cannoli and coffee. The following recipe comes from
