*  Exported from  MasterCook  *
 
                              CANNOLI (Mario)
 
 Recipe By     : MOLTO MARIO
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SHELLS:
    5 1/2  cups          all purpose flour
      1/4  teaspoon      cinnamon
    1      teaspoon      sugar
    1      teaspoon      unsweetened cocoa powder
    2      tablespoons   unsalted butter
    3      tablespoons   Marsala
                         FILLING:
    1      pound         sheeps milk ricotta, may sub.cows milk
      1/2  cup           superfine sugar
    1      tablespoon    vanilla
    4      tablespoons   orange zest
      1/4  cup           tiny chocolate chips
    1                    egg white -- lightly beaten
    2      quarts        canola oil -- for frying
                         Powdered sugar -- for dusting
 
 Mix together dry ingredients and cut in butter with 2 knives. Add Marsala
 and shape dough into a ball. Wrap in plastic and refrigerate.
 
 Heat 2 quarts canola oil in 31/2 quart pot to 350 degrees.
 
 In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and
 chocolate chips until well mixed. Spoon into a pastry bag with an open tip
 and place in refrigerator. Remove dough from refrigerator and divide into 4
 pieces. Roll one piece onto flat surface with rolling pin until 1/16inch
 thick. Cut in 4inch circles. Using a rolling pin, elongate circles into
 ovals.  Wrap ovals lengthwise around metal forms and seal edge with egg
 whites. Flare ends open with fingers and place in hot oil and fry until
 golden brown, about 2 to 3 minutes. Remove and allow to drain on paper
 towels. When cool enough to touch, twist 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 serve.
 
 Yield: 4 servings
 
 
 
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 NOTES : Note: To make this classic dessert, it is essential to have metal
 cannoli
        tube

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