Why the cannolo shell has not spread beyond its roots as an open ended deep fried Italian cream filled dessert tube to include a giant bread version packed with pork & cheese probably keeps you up at night, me too :laugh:, just another sign of a world gone mad I suppose.
Porchetta (Italian pork roast) can be done with any part of the hog, I used a butt today. To make, cut multiple slits in the butt & jam in a mixture of whole garlic, rosemary, fennel seeds & olive oil, then rub down the outside with more olive oil & season generously with salt & pepper, place in a dry coverable pan & dial the egg to mad max:
Cook uncovered (clean burning/smokeless) at 400 for an hour, flip, go a little while longer till you have some color on all sides, then add water, a little more rosemary & fennel, some whole stalks of celery, flat leaf parsley & more cloves of garlic, cover, drop the temp to 350 & let it go until it’s done (this one took about 7 hours to get to 200 internal):
Nice & cooled down now for pulling:
Remove the celery & some of the parsley from the juice:
Then add the shredded pork back in. The beauty of this dish is that it can be kept all day long at a low temp in the juice. It’s usually served dripping in the juice on hard Italian rolls, absolutely delicious. In Philly this is nearly as common as the cheesesteak:
For the cannolo tubes:
1) Begin with one standard batch of pizza dough & cut into 4 equal pieces – let rise.
2) You’ll need a large dowel of some sort (I used the cardboard tube from a roll of fabric my wife was storing in the garage :ermm: ).
3) Remove fabric, cut the tube into equal lengths with a hacksaw (aint no turning back now);
4) Wrap in foil to keep them from bursting into flames. You may want to do this in the garage to avoid detection;
5) Slither back into the house like the bad man that you are, wrap the dough around the dowels, pinching at the meeting point to hold it together;
6) Brush with olive oil for flavor & color;
7) Hope the whole thing goes to plan so we can all laugh about it later
Tubes cut down:
We’ll find someplace to put that:
Foiled up & ready to go:
Dough is on & to the egg at 500:
When done, remove the dowels & let cool
Garlic fry some broccoli rabe:
Stuff the tubes with shredded porchetta (said ‘porrr-kate-ahh’), broccoli rabe & grated extra sharp provolone*
* It is very important to use the best sharp (preferably imported) provolone, none of that supermarket ‘slicing’ provolone that doesn’t taste like anything – the porchetta & broccoli rabe are very powerful flavors & you need a real dego cheese with enough backbone to stand up & be recognized:
please enjoy a fine selection from the who: