Italian Cannoli Recipe From Top Chef Leah Cohen
By SMW Staff
Leah Cohen, executive chef at Centro Vinoteca and a popular Top Chef contestant spent one and a half years in Italy. Cohen says, “I went alone and I went for myself. For my career. I did a six-month slow foods program that focused on regional Italian cooking. Every three days a new chef and region was taught. Then after the program I got a working visa and spent one year working at a Michelin starred restaurant in Sicily. It was an amazing experience. It was something I was determined to experience. Traveling on my own, focusing on cooking.”
Her hard work has resulted in this delicious Italian cannoli recipe.
Cannoli with Orange Sauce and Pistachios
Ingredients:
For dough:
- 500 g all purpose flour
- 50 g butter, softened
- 3 g cinnamon
- 10 g cocoa powder
- 1 whole egg
- 180 g sweet maralsa
Filling:
- 500 g sheep’s milk ricotta
- 200 g sugar
- 1 tbs vanilla extract
Orange sauce:
- 1/2 cup fresh orange juice
- 2 g xantham gum
To assemble: Pipe ricotta filling into the cannoli shell, dip into crushed pistachios and sprinkle with powdered sugar. Spoon orange sauce on the bottom of a plate and put cannoli on top.
Click here for Leah Cohen’s Pan-Seared Trout over Roasted Market Vegetables.
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