About cannolis-What would be the difference if I used Pinot Grigio instead of traditional Marsala wine?!
Answers: Would there be a difference in texture or flavor or will it just ruin an old classic??
Slaps Husband upside his head. So THAT'Sa why all mya vino keeps disappearing Cretino!
whoa, your putting marsala in the filling??? i've think youve mistaken it for rum, and it should only be 1 tbsp to each lb of ricotta
it should just be ricotta, marscapone, confectioners sugar, fresh vanilla, and a touch of rum.
Is this your first time making cannoli?
pinot grigio is not nearly as sweet as marsala. try frangelico if you have it.......
Marsala is a very sweet dessert vine and has a very strong flavor, it seems thicker than a regular red vine. Pinot Grigio is to light in order to give that certain flavor to the cannoli. If a recipe calls for marsala then it is an authentic recipe. You can use other wines but the taste will be completely different.
example if you cook "chicken marsala" but would substitute the marsala with any other wine, red or white, it would not be chicken marsala anymore...you would need to call it "chicken with wine".
BTW: the authentic italian cannoli recipes use marsala, not rum.
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That is the beauty about cooking, you can experiment different flavors...I have never try before, but I would if I was you....
Let me know how it turns out
Marsala is a very heavy sweet Red wine most appropriate for desserts and for drinking with desserts. Pinot Grigio is a dry (not sweet) white wine but with a strong unique flavor that actually might be good in a dessert recipe if you have an additional source of sweetening. Anyway, if you sip down a 1/2 bottle of the Pinot while you're cooking, you might not notice the difference ! Salute!