*  Exported from  MasterCook  *
 
                             CANNOLI SICILIANA
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
                         ****DOUGH****
    1 1/4   c            All-purpose flour -- sifted
    5       tb           Marsala -- (or use any other
                         -fortified wine)
    1       tb           Superfine sugar
            pn           Salt
   12                    Metal cannoli tubes -- (cannoli
                         -forms may be made from
                         -1-inch aluminum tubing
                         -cut in 5-inch lengths if
                         -commercial forms are not
                         -found)
                         Fat for deep frying
                         ****FILLING****
    2       c            Ricotta cheese -- as fresh
                         -as possible
      1/2   c            Superfine sugar
      1/4   c            Candied fruit -- citron,
                         -orange peel, etc., finely
                         -diced
      1/4   c            Pistachio nuts -- coarsely
                         -chopped
      1/4   c            Semi-sweet chocolate -- cut in
                         -fine dice (optional)
    1       t            Vanilla extract OR
                         Orange flower water
                         -optional
 
   Sift the flour and salt into a bowl, make a well in
   the center, and add the wine and sugar.  Work the
   flour into the center until you have a rather firm
   dough, something like noodle dough.  If the dough is
   too crumbly add more wine, but do not let it become
   sticky. Place dough on a lightly floured pastry cloth
   or board and knead it and pound it vigorously for
   about 15 minutes.  It should be perfectly smooth by
   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 the pastry cloth or board
   until very thin (no more than 1/16 inch). Cut it into
   5-inch squares and roll it around the metal tubes as
   follows: take a square and place it before you diamond
   fashion; one of the points toward 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 water and
   pressing together.  When all the squares have been
   thus rolled, place them, a few at a time, into deep
   fat preheated to 375 degrees F.  Remove them when they
   are golden brown (tongs are best for this, as the
   rolls are 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 is creamy and smooth.  Beat in the
   rest of the ingredients with a large fork.  Fill a
   pastry bag fitted with a large plain tube (or merely
   use the nozzle, without a tube) and pipe the filling
   into the cooled shells. Makes 12 cannoli.  Source:
   Great Italian Cooking by Luigi Carnacina.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
 
 
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