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                             CANNOLI (Mario)

Recipe By     : MOLTO MARIO
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SHELLS:
   5 1/2  cups          all purpose flour
     1/4  teaspoon      cinnamon
   1      teaspoon      sugar
   1      teaspoon      unsweetened cocoa powder
   2      tablespoons   unsalted butter
   3      tablespoons   Marsala
                        FILLING:
   1      pound         sheeps milk ricotta, may sub.cows milk
     1/2  cup           superfine sugar
   1      tablespoon    vanilla
   4      tablespoons   orange zest
     1/4  cup           tiny chocolate chips
   1                    egg white -- lightly beaten
   2      quarts        canola oil -- for frying
                        Powdered sugar -- for dusting

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



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NOTES : Note: To make this classic dessert, it is essential to have metal
cannoli
       tube