| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
All purpose flour |
| 1/4 |
ts |
Cinnamon |
| 1 |
ts |
Sugar |
| 1 |
ts |
Unsweetened cocoa powder |
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
Marsala |
| 1 |
lb |
Sheeps milk ricotta, may sub.cows milk |
| 1/2 |
c |
Superfine sugar |
| 1 |
tb |
Vanilla |
| 4 |
tb |
Orange zest |
| 1/4 |
c |
Tiny chocolate chips |
| 1 |
|
Egg white; lightly beaten |
| 2 |
qt |
Canola oil; for frying |
|
|
Powdered sugar; for dusting |
INSTRUCTIONS
SHELLS
FILLING
Mix together dry ingredients and cut in butter with 2 knives. Add Marsala
and shape dough into a ball. Wrap in plastic and refrigerate.
Heat 2 quarts canola oil in 31/2 quart pot to 350 degrees.
In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and
chocolate chips until well mixed. Spoon into a pastry bag with an open tip
and place in refrigerator. Remove dough from refrigerator and divide into 4
pieces. Roll one piece onto flat surface with rolling pin until 1/16inch
thick. Cut in 4inch circles. Using a rolling pin, elongate circles into
ovals. Wrap ovals lengthwise around metal forms and seal edge with egg
whites. Flare ends open with fingers and place in hot oil and fry until
golden brown, about 2 to 3 minutes. Remove and allow to drain on paper
towels. When cool enough to touch, twist molds away from shells. Shells may
be made 1 day in advance and rest unfilled and uncovered. When ready to
eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve.
Yield: 4 servings
Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #284
Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST)
From: Sue <suechef@sover.net>
NOTES : Note: To make this classic dessert, it is essential to have metal
cannoli
tube
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