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Recipe Name: Cannoli Siciliana Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 1/4 Cup(s) All-purpose flour, sifted
5 Tablespoon(s) Marsala, or use any other
wine
1 Tablespoon(s) superfine sugar
1 Pinch(s) Salt
12 Metal cannoli tubes, see
note
Fat for deep frying
2 Cup(s) Ricotta cheese, as fresh as
possible
1/4 Cup(s) Candied fruit, citron
orange peel etc finely
diced
1/4 Cup(s) Pistachio nuts, coarsely
chopped
1/4 Cup(s) Semi-sweet chocolate, cut in
fine dice optional
1 Teaspoon(s) Vanilla extract or orange
flower water optional
Directions:
Date: Fri, 15 Mar 1996 13:22:14 -0500From: beck4@pipeline.com (Eileen &
Bob Holze)Source: Great Italian Cooking by Luigi Carnacina.NOTE:
cannoli forms may be made from -1-inch aluminum tubing cut in5-inch
lengths if commercial forms are not found.Sift the flour and salt into
a bowl, make a well in the center, and addthe wine and sugar. Work the
flour into the center until you have arather firm dough, something like
noodle dough. If the dough is toocrumbly add more wine, but do not let
it become sticky.Place dough on a lightly floured pastry cloth or board
and knead it andpound it vigorously for about 15 minutes. It should be
perfectly smoothby then. Form it into a ball, wrap in a clean,
slightly dampened cloth,and let it rest for 2 hours. When it has rested
roll it out on thepastry cloth or board until very thin (no more than
1/16 inch) Cut itinto 5-inch squares and roll it around the metal tubes
as follows: takea square and place it before you diamond fashion; one
of the pointstoward you. Place the tube vertically across the middle of
the diamond,each end at a point of the dough.Fold the sides over the
tube, moistening the overlap with a little waterand pressing together.
When all the squares have been thus rolled, placethem, a few at a time,
into deep fat preheated to 375 degrees F. Removethem when they are
golden brown (tongs are best for this, as the rollsare fragile) and let
them drain on absorbent paper. When they are cool,slip off the tubes,
and fill with the ricotta filling.Press the ricotta through a fine
sieve into a bowl. Beat it until it iscreamy and smooth. Beat in the
rest of the ingredients with a largefork. Fill a pastry bag fitted with
a large plain tube (or merely usethe nozzle, without a tube) and pipe
the filling into the cooled shells.Makes 12
cannoli.MC-RECIPE@MASTERCOOK.COMMASTERCOOK RECIPES LIST SERVERFrom the
MasterCook recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 494
Calories From Fat: 49
Total Fat: 5.7g
Cholesterol: 12.7mg
Sodium: 156.8mg
Potassium: 451.8mg
Carbohydrates: 27.1g
Fiber: 1.5g
Sugar: 4.6g
Protein: 7.7g


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