Bold Heat, Softened by Ritual
There is something unexpectedly tender about subverting a classic. Buffalo chicken belongs to the world of game days and casual abundance — loud, saucy, unapologetic. But tuck it into a cannoli shell and something shifts. The familiar becomes curious. The handheld becomes almost elegant. This is a recipe that plays with contrast the way good cooking often does: heat and cool, crisp and yielding, the comfort of the known reshaped into something worth a second glance. It rewards patience in the preparation and delivers generously at the table.
Ingredients
- 1/2 cups hot sauce
- 1/4 cups butter
- 1/4 cups Alessi Extra Virgin Olive Oil
- 1 teaspoon cayenne
- 1 cup Alessi White Balsamic Vinegar
- Alessi Sea Salt and Ground Black Pepper, to taste
- pinch of garlic salt
- 1-2 boneless skinless chicken breasts
- 1/2 cups celery,diced
- 1 cup bleu cheese dressing, divided use
- 1 4oz. box of Alessi Mini Cannoli Shells
Instructions
- Prepare homemade buffalo sauce by combining hot sauce, butter, extra virgin olive oil, cayenne, white balsamic vinegar, salt, pepper and garlic salt in a sauce pan.
- Cook on a low simmer for 5 minutes while whisking to keep from separating.
- Bring a large pot of water to a boil then add chicken breasts. Boil until fully cooked, about 20 minutes or until done.
- Drain chicken and let cool for 5 to 10 minutes. Finely shred.
- Combine chicken, buffalo sauce, celery, and 3 tablespoons bleu cheese dressing. Fill cannoli shells with mixture.
- Drizzle left over buffalo sauce on top of filled shells and use extra bleu cheese for dipping.
- This recipe was created by Leanne Neff and Sofia Tsikitas.
