The Melting Pot 2.0

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Text File | 1995-09-27 | 11.2 KB | 271 lines

Newsgroups: rec.food.recipes From: Peg Shambo <jazzie.emerlyme@pop3.hiway.co.uk> Subject: COLLECTION: Cannolis Message-ID: <9504160743.AA25920@mailgate.hiway.co.uk> Organization: University of Chicago -- Academic Information Technologies Date: Tue, 18 Apr 1995 16:45:05 GMT CANNOLI (SICILIAN) (Makes 25 shells_ 1 3/4 cups unsifted, regular all-purpose flour 1/2 tsp salt 2 tbs. granulated sugar=7F 1 egg, slightly beaten 2 tbs. firm butter, cut in small pieces about 1/4 cup sweet Marsala wine 1 egg white, slightly beaten shortening or salad oil for deep frying Ricotta Filling (see below) powdered sugar Chopped sweet chocolate and/or chopped pistachio nuts SHELLS Sift flour with salt and granulated sugar. Make a well in the center; in it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 tbs at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out on floured board about 1/16 inch thick. Cut into 3 1/2 inch circles (can also work with squares). With rolling pin, roll circles into ovals. Wrap around cannoli forms; seal edge with egg white. Turn out ends of dough to flare slightly. Fry two or three at a time in deep hot fat (350) for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells completely before filling. Use pastry tube to fill. Sift powdered sugar over shell; garnish at ends. FILLING(S): Process 2 lbs (4 cups) ricotta cheese in machine until very smooth. Fold in 1/12 cups unsifted powdered sugar and 4 tsp. vanilla. If you want CHOCOLATE ones, take a portion of the filling and add 1/4 cup chopped sweet chocolate. CHILL SEVERAL HOURS OR OVERNIGHT. Fill shells (very easy with small spoon, knife, or pastry bag since shells are firm). For the chocolate ones, sprinkle bits of chocolate at both ends. Dust all with powdered sugar. For pistachios (the best!) garnish ends with chopped pistachio nuts. FILL JUST BEFORE SERVING. CANNOLI ALLA SICILIANA Pastry Shells: 3 cup sifted pastry flour 1/2 tsp cinnamon 1/4 tsp salt 2 large eggs 2 Tbsp melted butter 1/4 cup sugar 2 Tbsp warm water 2 Tbsp white dry wine 1 pint oil 3 Tbsp chopped pistachio nuts 1/2 cup powdered or confectioner's sugar Filling: 1 1/2 lbs ricotta cheese or American pot cheese 3 Tbsp mild honey or 1/4 cup sugar 1/4 cup milk 1 Tbsp orange-flower water or almond extract 1 Tbsp diced citron 2 Tbsp chopped or shaved semisweet chocolate 1 Tbsp grated orange peel From the Art of Regional Italian Cooking by Maria Lo Pinto. Combine amd mix with a fork the first 5 ingredients. Dissolve sugar in warm water, add wine, and combine with flour mixture. Mix with wooden spoon until well blended. Toss on lightly floured board and knead until dough is soft, smooth, and manageable, about 10 minutes, adding a little more flour, sparingly as needed. Divide dough in 2 parts; cover and set aside in cool place 30 minutes. Roll out each piece of dough into noodle thinness; cut into pieces 3 by 4 inches, or into circles, with knife or fluted pastry wheel, and wrap each piece around wooden sticks or aluminum cannoli tubes, about 3/4 inch in diameter and 5 to 6 inches long. Lap over and press opposite ends of dough together. Drop 3 or 4 sticks thus covered at a time into 3-inch-deep hot oil or fat and cook about 1 minute, turning to brown evenly. Remove with tongs or perforated spoon; cool slightly and gently slip off sticks; carefully, to prevent cracking, place shells on absorbent paper. Fill (see below) when cold, just before serving, to keep shells crisp. Garnish ends with chopped nuts and dust with powdered or confectioner's sugar. (Yields about 2 dozen shells.) For Filling: Combine and blend first 4 ingredients and rub through sieve; add balance of ingredients; blend well and store in refrigerator until shells are ready to be filled. Variations: Fill shells with chocolate, coconut, or lemon pudding, whipped cream, or custard, as desired. If you want to make your own cannoli forms: Cut down a thin broomstick to 6-inch lengths; scrub with hot soap suds until clean and smooth; rinse in hot water and dry thoroughly. Metal or aluminum tubes about the same size may be purchased at hardware and department stores. Cannoli Cream 1 lb Skim milk ricotta cheese 1/4 c Skim milk 1/4 c Orange marmalade 1/2 t Rum extract 1/3 c Golden raisins 1/4 c Slivered almonds, toasted Bittersweet chocolate, shaved In a blender or food processor, whir ricotta cheese, milk, marmalade, and rum flavoring until smooth. Stir in raisins. Refrigerate one hour or longer. Stir in almonds before serving. Divide mixture among 8 stemmed glasses. Sprinkle with shaved chocolate. Makes about 2 1/2 cups. Calories 159, Protein 8 g, Carbohydrate 16 g, Calcium 175 mg, Sodium 83 mg. % of calories: protein 20%, fat 40%, carbohydrate 40% Source: SNAP Cannoli Shells 3 cups all-purpose flour 3/4 cup port wine* 1 tbsp sugar 1 egg slightly beaten 1/4 tsp cinnamon oil for frying Sift flour, sugar and cinnamon. Add port wine and blend with pastry blender or fork. Knewad about 15 mnutes until smooth and stiff. Put in the refrigerator, covered for about 2 hours. Roll out one third of the dough until very thin. Cut into 5-inch circles (pancakes). Wrap (each) cannoli tubes with the pancake (one circle) and seal with egg. Cook the pancake on the tube in the fat (about 3/4 inch deep) until golden brown. Drain on a paper. Remove the tubes carefully. Filling 1 cup ricotta cheese 2 tbsp amaretto 3tbsp powdered sugar 1/2 tsp grated lemon peel (yellow only) 2 tbsp blanched almonds, finely chopped dash of cinnamon chopped raisins (I don't like citron, but if you do, use it.) finely chopped bittersweet chocolate <if you like> Mix this all together and pipe it into the shells. Sprinkle the shells with powdered (confectioner's) sugar. some people roll/dip the ends in shaved chocolate or chopped nuts. Cannoli No. 3116 Yields 36 Cannoli 4 Cups All Purpose Flour, 1 Cup Sauterne Sifted 2 Egg Yolks 1 Egg FILLING: 1 Egg Yolk 2 Lb Ricotta 2 Tbls Olive Oil 1 tsp Vanilla 1/2 Lemon, Rind Only, 1/4 Cup Citron, Chopped Fine Grated 1/2 Cup Semi Sweet Chocolate 1/4 tsp Cinnamon, Ground Pieces 1 Tbls Instant Coffee 1/4 Cup Sugar Preheat the oil in the deep fryer. Put the flour in a bowl. Add the egg, first measure of egg yolk, oil, lemon rind, cinnamon, coffee and the first measure of sugar. Mix with your hands, adding just enough of the Sauterne to hold the ingredients together and form a dough. Turn out onto a floured board. Knead until smooth and elastic. Chill for several hours. Cut off pieces of dough about the size of walnuts. Roll out very thin on a well floured board. Cut rounds using a 5" cutter or saucer. Wrap each around a cannoli mold (or a piece of wood the thickness of a broom handle and about 5" long). Beat the second measure of egg yolks. Secure the overlapping part of each cannoli with egg yolk. Drop the cannoli, mold and all, into the deep fryer. Fry until well browned. Remove. Drain on absorbent paper. Cool slightly. Push the molds out one end. Cool completely. Combine the ricotta with the remaining filling ingredients. Fill the cannoli with the filling mixture. Serve. CANNOLI 16 servings ----------------------------------FILLING---------------------------------- 1 1/2 c Whole-milk ricotta cheese; - well drained 3 tb Sugar 1 1/2 ts Cinnamon 1 1/2 c Milk chocolate; - coarsely chopped 1/4 c Pistachio nuts; - coarsely chopped -----------------------------------DOUGH----------------------------------- 1 c All-purpose flour 1 tb Sugar 1 tb Butter or lard 4 tb To 5 Tbl sweet Marsala wine - or dry white wine 2 c Vegetable oil Colored sprinkles Confectioners' sugar In a bowl, combine all the filling ingredients and mix well. Refreigerate, covered, until ready to fill the cannoli shells. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3-inch squares. Place a cannoli form diagnoally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used. In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms. To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once. NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy.