Making Cannoli Start with a broom stick
cut to the length of mother’s outstretched hand
sand it as smooth as the moves of your aunts
playing penny poker with hoarded coins
mix ricotta with sugar, honey, vanilla, nuts and citrus zest
set aside and steal a sip of anisette
mound flour into a gentle dune
as in childhood days at the shore
make a well in the center, pour in wine, honey, sugar, salt, and egg
steal another sip of anisette
knead until the dough
is as stiff as your grandmother’s pillowcase
shape the dough into two disks and roll out so thin
you can read your father’s sports section through them
cut the dough, now sturdy as a Sicilian widow, into four-inch squares
wrap each square into an overlapping hug around the oiled form
anoint with egg whites to keep them sealed
fry in heated oil until browned like your uncle’s second wife
drain and cool – slide the pastry off the form while warm
spoon ricotta mixture into a pastry bag and fill to overflowing
sprinkle with powered sugar and chopped pistachios
close your eyes and grow small against the prattle of plates.
