Cannoli

Recipe Ingredients

		Shells
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/4 teaspoon	1.3ml	Cinnamon
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Unsweetened cocoa powder
2 tablespoons	30ml	Butter - unsalted
3 tablespoons	45ml	Marsala
		Filling
1 lb	454g / 16oz	Sheep's milk ricotta
		= (may substitute cow's milk ricotta)
1/2 cup	99g / 3.5oz	Superfine sugar
1 tablespoon	15ml	Vanilla
4 tablespoons	60ml	Orange zest
1/4 cup	27g / 1oz	Tiny chocolate chips
1		Egg white - lightly beaten
2		Canola oil - for frying
		Powdered sugar - for dusting

Recipe Instructions

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 3 1/2 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 1/16-inch thick. Cut in 4-inch 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5693) - from the TV FOOD NETWORK

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