Five meatballs covered in marinara and mozzarella cheese baked florentine cannoli topped with shredded parmesan. Tossed in Mild, Hot or Honey, BBQ sauce.
Monterey Jack cheese, choice of dressing. Our Greek salad topped with grilled chicken breast. Our Greek salad topped with gyro meat. Our Caesar salad topped with grilled chicken.
Our Caesar salad topped with grilled gyro meat. Our Caesar salad topped with your choice of grilled shrimp or salmon. Fried chicken tenders over our house salad. Sauteed with alfredo sauce, served over fettuccini. Tortellini Noodles stuffed with meat or cheese. Sauteed in our homemade alfredo sauce.
Have your spaghetti baked with cheese! Grilled and tossed in our BBQ sauce served on a toasted bun with provolone cheese, lettuce tomato, and onion. Served with jalapeños on the side. Thank you for signing up for email updates!
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Feel free to add any content you want inside this box Lorem ipsum dolor sit amet, consectetur adipiscing elit. Javascript is required to work this site properly. There are two schools of thought as to which cannoli filling recipes are the best. Some say using ricotta is the best. And others say using mascarpone is the best.
The mascarpone filling recipe is easier. And really, it’s not TOTALLY mascarpone – it does have a bit of ricotta too. Because you won’t find all chef’s agreeing on the most authentic, or best filling – I list both filling recipes here. OK, I know that’s not true – but I feel appeased.
NOTE: I need a bit more cornstarch. I’d advise whole milk if you aren’t on any health restrictions. This is optional – my kids actually hope I DON’T add it! In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth. Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth.
Stir in the almond and vanilla extracts. Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool. AFTER the mixture is at room temperature – THEN add the ricotta cheese and cinnamon to the cornstarch. Pipe the filling into cannoli shells. Let the filling smoosh out of each end of the shells, just a tad. Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
Some people sprinkle powdered sugar on top right before serving. Sorry this isn’t a make ahead and freeze dessert. Regardless of your choice in cannoli filling recipes this just doesn’t keep. And that’s because of the shells.