The Melting Pot 2.0/The Melting Pot 2.0.iso/food/pies/cannoli0.2

Text File | 1995-09-27 | 11KB | 271 lines

Newsgroups: rec.food.recipes
From: Peg Shambo <[e-mail]>
Subject: COLLECTION: Cannolis
Message-ID: <[e-mail]>
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.