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                            CANNOLI SICILIANA

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -JUDI M. PHELPS
                        ****DOUGH****
   1 1/4   c            All-purpose flour -- sifted
   5       tb           Marsala -- (or use any other
                        -fortified wine)
   1       tb           Superfine sugar
           pn           Salt
  12                    Metal cannoli tubes -- (cannoli
                        -forms may be made from
                        -1-inch aluminum tubing
                        -cut in 5-inch lengths if
                        -commercial forms are not
                        -found)
                        Fat for deep frying
                        ****FILLING****
   2       c            Ricotta cheese -- as fresh
                        -as possible
     1/2   c            Superfine sugar
     1/4   c            Candied fruit -- citron,
                        -orange peel, etc., finely
                        -diced
     1/4   c            Pistachio nuts -- coarsely
                        -chopped
     1/4   c            Semi-sweet chocolate -- cut in
                        -fine dice (optional)
   1       t            Vanilla extract OR
                        Orange flower water
                        -optional

  Sift the flour and salt into a bowl, make a well in
  the center, and add the wine and sugar.  Work the
  flour into the center until you have a rather firm
  dough, something like noodle dough.  If the dough is
  too crumbly add more wine, but do not let it become
  sticky. Place dough on a lightly floured pastry cloth
  or board and knead it and pound it vigorously for
  about 15 minutes.  It should be perfectly smooth by
  then. Form it into a ball, wrap in a clean, slightly
  dampened cloth, and let it rest for 2 hours.  When it
  has rested, roll it out on the pastry cloth or board
  until very thin (no more than 1/16 inch). Cut it into
  5-inch squares and roll it around the metal tubes as
  follows: take a square and place it before you diamond
  fashion; one of the points toward you.  Place the tube
  vertically across the middle of the diamond, each end
  at a point of the dough.  Fold the sides over the
  tube, moistening the overlap with a little water and
  pressing together.  When all the squares have been
  thus rolled, place them, a few at a time, into deep
  fat preheated to 375 degrees F.  Remove them when they
  are golden brown (tongs are best for this, as the
  rolls are fragile) and let them drain on absorbent
  paper. When they are cool, slip off the tubes, and
  fill with the ricotta filling.
  
  Press the ricotta through a fine sieve into a bowl.
  Beat it until it is creamy and smooth.  Beat in the
  rest of the ingredients with a large fork.  Fill a
  pastry bag fitted with a large plain tube (or merely
  use the nozzle, without a tube) and pipe the filling
  into the cooled shells. Makes 12 cannoli.  Source:
  Great Italian Cooking by Luigi Carnacina.
  
  Shared and MM by Judi M. Phelps.
  jphelps@shell.portal.com or jphelps@best.com
 


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