I found this on the Italian Sons and Daughters of America Facebook post and just had to share it with you! Don't wait till someone gets married to get your fix of Cannoli Cake! I can't wait to make it myself!
- ¾ c. unsalted butter
- 3 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 1½ c. granulated sugar
- 6 large eggs
- 1 tsp. Almond Extract
- 1½ c. half-and-half
- 1 c. mini chocolate chips
- ½ c. chopped shelled pistachios
- 2 large cannoli shellsFrosting
- 3½ c. whole-milk ricotta
- 2½ tsp. orange zest
- 2 tsp. lemon zest
- ¼ tsp. cinnamon
- ¼ tsp. kosher salt
- ¾ c. confectioners’ sugar
- ¾ c. heavy cream
- Heat oven to 350 degrees F. Coat two 8-inch round cake pans with butter, then dust with flour; shake out any excess.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy. Beat in the eggs one at a time, then beat in the almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, alternating with the half-and-half, mixing just until combined; fold in 1/2 cup of the chocolate chips.
- Divide the batter between the prepared pans (about 3-1/2 cups each) and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cakes cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
- While the cakes cool, make the frosting. Using an electric mixer, beat the ricotta in a large bowl until smooth. Beat in the zests, cinnamon, and salt. Mix in the confectioners’ sugar until smooth. Add the heavy cream and, using the whisk attachment, beat on medium-high speed until thick and stiff, 3 to 4 minutes. Refrigerate until ready to use.
- Cut the cakes in half horizontally to create 4 layers. Arrange four 3-inch-wide strips of parchment or wax paper in a square around the edge of a serving plate (this will help keep the plate clean) and place 1 cake layer on the plate. Spread 1 cup frosting on top. Sandwich another layer of cake and repeat with the remaining layers, then frost the top and sides of the cake.
- Gently press the pistachios, cannoli shells, and remaining 1/2 cup chocolate chips onto the sides of the cake (use the parchment paper to help pat them on). Refrigerate until ready to serve (up to 2 days).
Total time: 1 hr. 45 min.
Prep: 1 hr.
My Friend Chef Jason Dowd and I made a Porchetta Roast in the test kitchen one day after talking about it for a week. I watched as he rubbed the meat down with a blend of seasonings that included fennel pollen. Here is a great video from LuckyPeachTV that shows how Italy's Best Porchetta is Made.
"Vito's Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree)."
Of course you could go to you local butcher and ask them for a pork loin roast with belly attached make sure the skin is on as well. The skin becomes like pork cracklings and is delicious!
After it is done you can carve it thin ans serve it with potatoes roasted in the oven or make some great sandwiches on Ciabatta with an Caper and Parsley Aioli. Here is a recipe from Kelsey Nixson, Food Network.
I've been following Visit Naples on Facebook lately and love watching the videos. It is such a beautiful area! I often wonder what the food was like when my Grandfather lived there and how he adapted his favorites using the American ingredients. If you have been to Naples Italy let me know how the food was! Here is a video about some of the top street foods. Is there anything missing?