Recipe for canoli?!
recipe?
Answers: i get canolis all the time at my local bakery, but im not sure how to make them or what all is in it.
recipe?
there's a chocolate cannoli variation at the bottom
1 15-ounce carton ricotta cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 ounce bittersweet or semisweet chocolate, grated
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon shortening
12 to 14 purchased cannoli shells
3/4 cup finely chopped pistachio nuts
1 cup whipping cream
Directions
1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce bittersweet chocolate. Cover and chill up to 6 hours.
2. Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted. Remove from heat. Transfer to a small bowl. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).
3. When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form. Fold into the ricotta mixture. Spoon filling into a decorating bag fitted with a large round or open star tip (or spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Pipe filling into shells. Cover and chill up to 2 hours. Makes 12 servings.
Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.
Cannoli
Recipe courtesy Mario Batali
Note: To make this classic dessert, it is essential to have metal cannoli tubes
Shells:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala
Filling:
1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting
To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.
To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.
Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.
Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.
Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.
When the shells are cool enough to touch, carefully twist the 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 orange zest.
usually its filled with thick custard or sweetened ricotta. I put ricotta, lemon zest, powdered sugar, candied cherries, almond essence, chocolate chips and it comes out awesome : )