I’ve now had another revelatory meal while on my travels. Three weeks ago, while on my Sicily trip, we had lunch at a winery on the slopes of Mount Etna. Wineries really know how to feed you and it was a fabulous meal of small bites and a lot of wine.
Then the chef rolled out a little tray with a plate of cannoli shells. They were unfilled and I didn’t think too much about it. I’ve had cannoli many times but always in the same circumstance – off a tray of assorted small desserts brought by a caterer to my office. (Often when suppliers come to visit us they have lunch or snacks catered as part of their presentation.) The cannoli on these trays are sweet and soggy – I often go for something else on the tray, because I’ve never been impressed with Don Corleone’s favorite dessert.
Imagine my surprise when the chef’s assistant brought out a pastry bag of ricotta mixture and the chef proceeded to fill the little cannoli shells right in front of us (talking the whole time). Then imagine my additional surprise when I bit into the pastry and realized that I’ve never had a cannoli properly in my whole life. Not once. Crisp shell surrounds the creamy ricotta filling. Heaven.
Those of you who know me, know that I was googling where to purchase cannoli molds before I even got back to the States. I tested the first batch on Linda and tim at Blevins two weeks ago. They were OK but I hadn’t been able to roll out the dough think enough so they weren’t as crispy as they needed to be. I fixed that over the weekend by running the dough through my pasta machine. Perfetto!
Not sure when I’ll get around to making cannoli again, but now that I know how and have the gadgets, who knows.
When was your last revelatory meal?