COOK'S CORNER : CANNOLI SHOULD IMPRESS.

Byline: Marge Powers

Frankie Adams of Calabasas requested an authentic recipe for cannoli filling from an Italian family. She is marrying into an Italian family and wants to bring cannoli to a family party.

Two readers sent along filling recipes. Anna Labriola Dell writes that her authentic recipe should make Adams shine with her soon-to-be Italian family. Eileen Palumbo also married into an Italian family and the filling recipe she shares comes from an Italian recipe book.

These cannoli fillings also can be used to fill a pie, cream puffs or cake layers.

CANNOLI WITH RICOTTA FILLING

(Shared by Anna Labriola Dell, Winnetka)

RICOTTA FILLING:

1 pound whole milk ricotta

1/2 cup granulated sugar 

1/3 cup finely chopped semisweet chocolate pieces

1/4 cup finely minced candied orange peel

1/4 cup finely chopped almonds

SHELLS AND GARNISH:

Store-bought cannoli shells (available at some Italian stores and bakeries)

Chopped semisweet chocolate pieces OR chopped candied red cherries

Powdered sugar

For Ricotta Filling, in a medium bowl with a wooden spoon, mix ricotta and granulated sugar to a creamy consistency. (Also can use a food processor.)

Fold in chocolate, orange peel and almonds. Make sure all ingredients are well combined. (Adding a bit of whipped cream to ricotta mixture makes for a creamier texture.)

When ready to serve, put filling in a small pastry bag and fill store-bought cannoli shells generously, all the way to the ends of the shells.

To garnish, decorate the ends with chopped chocolate. Sprinkle shells generously with powdered sugar.

CANNOLI

FILLING:

3 cups (about 1 1/2 pounds) whole milk ricotta

1 1/4 cups granulated sugar

2 teaspoons vanilla

1/2 cup finely chopped candied citron 

1/4 cup semisweet chocolate pieces

SHELLS AND GARNISH:

16 to 18 store-bought cannoli shells (available at some Italian stores and bakeries)

1/4 to 1/2 cup chopped pistachio nuts

Sifted powdered sugar

For Filling, in a bowl, beat with an electric mixer on medium high speed about 10 minutes ricotta, granulated sugar and vanilla.

Stir in, mixing thoroughly, candied citron and chocolate. Place mixture in refrigerator to chill.

When ready to serve, fill store-bought cannoli shells with ricotta filling. For garnish, sprinkle ends of cannoli with nuts and dust shells with sifted powdered sugar. Makes 16 to 18 cannoli.

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I need some hearty broth recipes. I am tired of paying a high price for canned broths. Many of the recipes I use call for some kind of broth. Help.

- Elena Preston

Reseda

I am looking for a recipe for English toffee that is soft - not hard - when you bite into it, like the toffee you purchase at Littlejohns English Toffee in Farmers Market in Los Angeles. Does anyone have such a recipe and know the secret for making soft toffee?