CANNOLI(Mario)

* Exported from MasterCook *

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