Cookaholics Bulletin Board

After tasting one of these from a Pittsburgh street vendor the other day, I just have to try to make them at least once.

I notice that pastry professionals use a stainless steel table to stretch the dough. Is there any reason that a wood island top cannot be used as well?

Is there any functional difference between softened and whipped fat vs melted fat when assembling a layered pastry?

Is trying to make these at home completely nuts?

Jim, an acquaintence of mine has a clever little Italian grocery in an old established part of town. Very chi chi. Part of it is a coffee shop. One of his aunts used to make pastries for the coffee shop and these were one of them. They were absolutely out of this world. She was elderly and none of her family was interested in making them. I begged for the recipe and for her to teach me how to make them but to no avail. Now she's gone and I assume her recipe is too. Sad.

I did find a recipe on the internet but never tried to make them. Her's were so gorgeous and looked like sea shells. Many many layers of pastry and the most divine filling of a very mild orange cream. I thought it was apricot but was told orange for sure.

Anyway, let me know if you have any luck. If you can't find a recipe let me know and I'll email you the one I have.

Maybe I'll get interested in these again and give it a whirl!

fitzie

PS - Jim, if an old Italian lady can make these at home in her kitchen I don't see why you couldn't. Do you have a pasta roller? That would seem the easiest way to me.

If I may ask...where in Pittsburgh...I will be spending a considerable amount of time there in coming months.

What the heck did you do wrong???????? Of course Pittsburgh's winters might be just the tune-up you need for the Soviet hinterlands

Where do I start??? It is better than Detroit...

I first thought ol' Jims spell check wuz on the blitz when I saw a post called "Sfogliatelle Ricce"
I googled it and realized that there was an interesting food that not only had I never heard of but had never tried...figger my first shot will set the gold standard for me..need to get this right!

Oh how I wish ol' Jim had first experienced chili in Texas!!

Thus the past seven years might have been very different...exchanging of Christmas cards, swapping recipes, vacationing together, who knows what might have been...deep sigh...I would still be using my old signature line of "He who laughs last thinks slowest"

I am desperately trying to avoid completely misrepresenting what a "real" Stogliatelle Ricce is about to an unsuspecting, and confused crowd...lord only knows I'm gonna have hell pronouncing it, think I'll print it on an index card and show it to the vendor and say "gimme one of these!"

Looks like the Enrico Biscotti "claims" to have the best in the city...we shall see...

Aldo Coffee Co. also looks promising..

Whoo Hooo...My engineers draftsman on Long Island, NY. is full blooded Italian...he not only told me how to pronounce this, but promised to send some out to me at a future point when one of our engineers are meeting me somewhere in the country.

Travel just got exciting again!!

I haven't been this pumped since a little side trip in Apple Valley, WI.!!

I see a trip to the Italian Market in my future

Let me know what you find, I have several Philly trips in my future!!

Cannoli, Frank, Cannoli! At the reading terminal market Termini brothers. Eat one for me