Cannoli Alla Siciliana Recipe - Cooking Index
Cannoli Alla Siciliana Recipe - Cooking Index
| Cannoli Shells | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 2 teaspoons | 10ml | Sugar |
| 1 teaspoon | 5ml | Cocoa powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 2 tablespoons | 30ml | Mild-flavored olive oil, vegetable oil, |
| Or lard | ||
| 1 tablespoon | 15ml | Vinegar |
| 1/4 cup | 59ml | Sweet Marsala or other fortified wine |
| 1 1/2 | Vegetable oil - for frying | |
| Ricotta Filling | ||
| 2 lbs | 908g / 32oz | Firm ricotta, commercial or home made |
| 2 cups | 396g / 13oz | Confectioners' sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1 oz | 28g | Chopped bittersweet chocolate |
| 2 tablespoons | 30ml | Chopped citron or candied orange peel |
| 2 tablespoons | 30ml | Chopped blanched pistachios - for garnish |
| Confectioners' sugar - for dusting |
For the shells, mix the dry ingredients together and rub in the oil. Mix vinegar and Marsala and stir into flour mixture. The dough will be very firm and dry. Form the dough into a rough rectangle about 1/2-inch thick, wrap in plastic and allow to rest at room temperature about 1 hour.
Flour the dough, and roll it out, pressing hard, to a 1/4-inch thickness. Pass the dough through the pasta machine's widest setting, repeatedly, folding it over on itself after every pass through the rollers, until it is smooth, about 12 or 15 times in all. Wrap and rest again. (The dough may be refrigerated a day or two at this point.)
Divide dough in half, and rewrap one half. Flour other half and pass it through pasta machine, beginning with widest setting, then through every other setting, ending with the thinnest. Place strip of dough on floured work surface and cover with plastic wrap to prevent it from drying and crusting. Repeat with other piece of dough. Using a floured cutter or a small bowl as a pattern, cut the dough into disks; each disk should be about 1 1/2 inches shorter than the length of the tube it will be fried on. Roll over each disk once with a rolling pin to lengthen it slightly and make it oval.
To form the Cannoli, place an oval of dough on the work surface and center a metal tube on it, in the length. Wrap one edge of the dough around the tube, without stretching it and moisten the top of the dough with a very small amount of egg white, without letting the egg white drip onto the metal tube. Wrap the other edge of the dough around to cover the first one and lift from the work surface to press the two layers of dough together well. Repeat with the other disks of dough. If you do not have enough tubes, cover the prepared ovals of dough tightly with plastic wrap and wrap them around the cooled tubes after the first Cannoli have been fried.
Fry the Cannoli a few at a time in oil preheated to 350 degrees. Remove the Cannoli to a pan lined with paper towels and remove from the tubes immediately or they will shrink as they cool and shatter when removed from the tubes. Using one hand, grip the fried shell with several thicknesses of paper towel, then pull out the metal tube with tongs or a pot holder held in the other hand. Cool the shells on absorbent paper.
For the filling, beat the ricotta and sugar until very light, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Beat in the vanilla and cinnamon and stir in the chocolate and citron.
No more than one hour before serving, fill the shells using a pastry bag fitted with a 1/2-inch plain tube. Sprinkle the ends of the cream with the pistachios. Dust the Cannoli with confectioners sugar.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9070 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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