This dessert puts a Peruvian spin on the traditional Italian cannoli.
Ingredients
1/4 cup guava paste
1/4 cup guava concentrate
1 cup ricotta cheese
2 Tbs. Strega liqueur
3 cannoli shells
Pistachio brittle
Powdered sugar
Directions
Add guava paste and concentrate to a hot saucepan. Stir to melt, adding water to keep from burning.
Pour melted guava mixture into a cold bowl to quickly chill it.
Combine guava and ricotta and whisk together, adding Strega liqueur.
Scoop mixture into piping bag and pipe into cannoli shells.
Place filled guavannollis on a plate and top with pistachio brittle and sprinkled powdered sugar.
Serves: 3
Chef José Duarte is the chef and owner of Taranta, an elegant Peruvian-Italian restaurant located in Boston's historic North End. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood Kitchens
Building on a 34-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.Saturdays at 4pm and Sundays at 6:30pm on WGBH 2
Fridays at 7:30pm on WGBH 44
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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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Margarita's Neighborhood Visits
>>Boston's South End:
Orinoco and Teranga
>>Boston's Back Bay: Casa Romero
>>Boston's North End: Taranta
>>Roxbury: Merengue
>>Boston's Beacon Hill: Scampo
>>Cambridge: Muqueca and Oleana
>>Boston: Bristol Lounge
>>Somerville: Dosa Temple
>>Lawrence: Cafe Azteca
>>Lowell: Simply Khmer
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