Felidia’s Stacked Cannoli

Name: Felidia’s Stacked Cannoli
Yield: makes 6 servings
Ingredients: 1 1/2 cups fresh or packaged whole-milk ricotta cheese; 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon white vinegar; 1/3 cup dry red wine, or as needed; 3/4 cup confectioners’ sugar, plus more for decoration; 3 tablespoons chopped bittersweet chocolate; 1 1/2 tablespoons finely chopped candied orange rind; 1 1/2 tablespoons chopped toasted pistachios (see note below), plus more for serving; Vegetable oil for frying; Honey

December 9, 2011

Cooks' Note

To make chopped toasted pistachios, blanch the shelled nuts in vigorously boiling unsalted water until they turn bright green and the skins are loosened, about 20 seconds. Drain the nuts and immediately run them under cold water. Slip off the skins and drain them briefly on paper towels. Toast the nuts on a baking sheet in a 350° F oven until lightly browned, about 10 minutes. Remove, and cool completely before chopping.

Recipe notes

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