Carmine shows you how to make a the filling for a classic Sicilian dessert. Try this delicious dish recipe at home!
CLICK HERE TO SUBSCRIBE:
http://www.youtube.com/subscription_center?add_user=CarminesTV
(then click the subscribe button)
Visit Our Website…
http://carminestv.com/
Add Us
http://www.facebook.com/pages/carminestvcom/244713738262?ref=ts
Follow Us
Tweets by carminestv
27 Comments
gosh now i need to eat some cannoli…
great demonstration. thanks
I cant find the recpie on the website can you please post the measurments of the ingredients please and thank you.
Thank you for saying Ricotta the correct way.. sounds like RE GO THA
Nicely done Chef.
u just fkn blew my mind dude 😮
non si pronuncia riGotta, è la ricotta con il suono di K, riKotta the G sound used in New York, Jersey and Philadelphia is relaxed pronunciation only here in America.
idem
I'm sure the filling is delicious. My main concern would be the pre-made cannoli shells. Maybe I've purchased poor quality shells in the past. They were very dry and sort of bland.
where can i find the recipe for this filling
Sounds good. I'd love to try it. So where do I easily find the recipe? It certainly isn't at Carmine's website. He might as well have just told viewers to do a search for a recipe. It would've been nice if he just told us the recipe instead of wasting the video time on his grandparent's height issues.
no recipe…
You talk too much
Your dialect is impeding a good Italian pronunciation to be heard. It is Ricotta Impastata! At first I thought you said RIGATTA( a large boats festival in Venice/Venezia). AHH AHH…………….
It is IMPASTATA = past tense of IMPASTARE = to mix with different ingredients
I like Sicilian food i am mix Sicilian. I miss living New York city where the best Italian
food cooking in the world.
hummy 😀
Where is the recipe?
Could I use cream cheese?
Where's the amaretto???? And you talk too much…like 01057351gt said…LOL!!!!
There are different kinds of ricotta and just because you get a higher priced kind doesn't mean it's as good as you've had before. The cheese makes the cannoli and the texture on these looks great, but don't oversweeten the cheese, some like me like their cannoli with about 1/2 of that much sugar. The cookie needs to be crunchy too, I don't like biting into a cannoli and the waffle is tough and makes a big mess. I like the crunchy kind. I wouldn't mind if they just took the same material that they make sugar cones and use it to make cannolis I've had some bad ones that your really have to tear off the cookie like cardboard. The best ones are crunchy and break where you bite. If they could just shape a store bought Pizzelle into a roll, that'd be fine with me.
thank you – and you don't talk too much -perfect anecdote to the recipe
All these people who say "you talk to much". You got the recipe with a visual, DIDN'T YOU??? Shut up and be grateful. Good grief!
I love the story about the broomstick!!
What about putting this between cake layers? I have been searching for a think filling not to be crushed by the next cake and came across this…looks like it is solid and would stand up to the weight…but how would it tasted between layers of chocolate cake…I think I will give it a try ^.~
Ye, this makes a great filling for a cake. We have done it many times at the restaurant.
His bs, no recipe 👎👎👎👎👎