Cannoli

12 premade cannoli shells

filling:
1/2 cup heavy cream
1 pound ricotta
1/2 cup powdered sugar
2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto
1/4 cup finely chopped dates
1/2 cup melted semisweet chocolate
1/4 cup chopped pistachios

1. In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.

2. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

Azienda Giribaldi • Brachetto • NV • Piedmont, Italy • 6417243

Grape : Brachetto

appearance - bright, clear

color : clear, limpid red

aroma - strong

flavors (smell + taste)

sweetness - medium sweet

acidity - defined

oak -

fruit - strawberries • honeysuckle • rose • perfume

earth - cinnamon

body - medium-light

alcohol - 7.5%

tannins -

additional notes - serve cold

 • When we generally think of sparkling wines, we think light and frothy. But there is a rare bubbly produced in Italy that is one of the most distinctive wines around and well worth the extra effort to find it. The wine is Brachetto. It is a fizzy red wine that can best be described as heavily perfumed foam. Like Italy's best wines it is a native of the Piedmont region with a color of deep garnet, and a sweet heavy body making it a perfect match for creamy desserts.