Let Tradition Live On

I grew up surrounded by a big, beautiful Italian family.   Although I am an only child, I spent a majority of my afternoons and many nights at my Nani and Grandpa's house surrounded by many loved ones.   I will never forget the address, 306 North Van Brunt, Kansas City MO 64123

The original 306....

View from "Nana's Porch"  Looking toward St. John Ave.

View toward Gladstone Boulevard

Although the family moved out in 2005, this house will live on in my memory forever.  It was a wedding present from my Great Grandfather to my Nani and Grandpa when they got married all those years ago.  They had 6 kids, and it was in this modest 3 bedroom house, they learned how to be a family, and I learned the true meaning of family.    

The things I remember most are the sounds and the smells of this house.  Walking in the door, I could always smell fresh garlic, basil, olive oil, and if I was lucky, there were fresh meatballs frying....yummmmmmmmy......We rarely entered the house from the front door.    Family and friends that were considered family always came to the back door, which was very near the kitchen.  In fact, in the original home the back door went into the kitchen, but over the years, Grandpa Sam added a family room, a 1/2 bath and a room where the side porch used to be.   He needed to accommodate the ever growing family.   He and my Nani Kay had 6 children.  My dad, Frank is the oldest.  Next is Joe, then Judy, Sal, Prudy and MaryKay.   Although Nani and Grandpa are now at home with the God they loved so much, their family still continues to grow.  There are 12 Grandchildren (Me, Donnie, Mimi, Angela, Sara Lee, Eddie Jr., Charla, Angelica, Samantha, Markie Joe (Mark Jr.), Michael and Matthew), and now 9 Great Grandchildren. 

Up until 2005, we spent every Sunday afternoon at this house, gathered around the kitchen table usually eating something wonderful that was cooked in the little kitchen by ladies that used the palms of their hands as measuring spoons, and poured their love in to the food they cooked for us.   I have so many great memories, but for this blog post I am going to post about how I'd like to let the tradition live on, by making italian cannoli shells during the Holiday season, which is what my Nana, Nani and Aunt Mary did every year.  

Recipe

Following a handwritten recipe that was taken as a direct dictation by my mother from my Nana in 1979, the first instructions are to gather all of the supplies and ingredients needed before starting the process.    We got a very large bowl, a heavy duty non-stick deep sauce pan, cannoli cores (the flexible overlapping ones are best), a large meat fork (you will see why later), some waxed paper, a heavy marble, wooden or stone rolling pin and a deep cardboard dress box with tissue paper (trust me on this one).

See the little overlap on the core?  Its flexible and allows for easier removal of the shells after they are fried!

mmmmm....crisco

Next, we gathered our ingredients.   Actually the quest for ingredients actually started weeks earlier, when I went on the hunt for the wine that goes into the dough.  Ahh the wine.  Mogen David.  Its right up there with Boone's Farm, but Nana and Aunt Mary swore by it.  I think I had my first taste of it when I was about 4 or 5 when they were making cannoli shells and gave me a thimble full in a juice glass.  This stuff is hard to find, and when I finally found a store that carried it, I bought all 3 bottles they had.

Its actually kind of yummy...

 The ingredients are basic.  Crisco, Sugar, Baking Powder, Flour, Salt, an Egg and the Wine.

Who would think these basic ingredients could taste so good together?

The way its mixed together is what makes or breaks your shells.   

First we added all of the dry ingredients.

Then, blended together with a small fork.  This took a while, but was worth it.

Next, time for us to add in the wet ingredients.   Its important to get in there with your hands to FEEL the dough forming.  Break up the big lumps, and distribute the wet ingredients evenly.  

"This will give you a flaky crust, bay...."

 Finally add we added the wine in, S-L-O-W-L-Y.    This is where the dough will begin smelling wonderful, and this is a critical point.  Nana would say, "Don squeeza the dough too much.  Is no good."   I think she meant that kneading the dough too much will make the shells tough and chewy...

We divided dough in 4ths and worked a little at a time, otherwise it will dry out.  We covered the dough we were not working with immediately with a wet tea towel.   Roll out to 1/8th to 1/4 inch thickness, and cut circles with the lid of the cannoli core can or a large biscuit cutter.

We then wrapped the circle around a greased and lightly floured cannoli core.  

(We greased them by dipping them in the heated crisco)

Sealed the edge with a bit of beaten egg.

We got several ready so that we could add to the hot oil in batches.

We fried the shells have a nice golden color (and they start to float), and drained the  excess crisco by lifting with the meat fork.  (See told ya we would need this)

Next, we drained on paper towel.    

As the cannoli shell cools, the core will contract and its easy to remove for the next batch.  Of course, there are always a few casualties, but those are for tasting!

Finally, we lined a dress box with waxed paper (you can use tissue paper too), and placed the shells inside to store.  They will keep this way for a month or so.    

Don't they look yummy?  We filled them with traditional ricotta (re-go-tha) cream, but they can also be filled with chocolate pudding for those that don't like the ricotta.    

Although the recipes for the shells and the filling remain somewhat of a family secret, I will keep this annual tradition alive, by making a batch every year.  Feel free to stop by my house anytime between Christmas and New Years to have a taste of the yummy goodness!  

Merry Christmas!!!!!!!