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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
INGREDIENTS FOR THE SHELLS:
3 CUPS ALL PURPOSE FLOUR
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1/3 CUP LARD (YOU MAY SUBSTITUTE WITH UNSALTED BUTTER, BUT THE RESULT WILL BE LESS CRISPY)
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1/4 TBLSPOONS GRANULATED SUGAR
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2 EGGS
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1 PINCH OF SALT
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1/2 TBLSPOON UNSWEETENED COCOA
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1/4 CUP MARSALA WINE
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BAMBOO CANES OR METAL CANES TO SHAPE THE CANNOLI
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FRYING OIL
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INGREDIENTS FOR THE RICOTTA FILLING:
1+1/2 LB. FRESH RICOTTA CHEESE, PUT IT TO DRAIN THE WATER
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3/4 CUPS GRANULATED SUGAR
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2 0Z. DARK CHOCOLATE FINELY CHOPPED
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1 TEASPOON VANILLA EXTRACT
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1 TBSPOON DARK RUM
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1 PINCH CINNAMON
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CANDIED ORANGE PEEL TO GARNISH
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CANDIED CHERRIES TO GARNISH
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POWDERED SUGAR TO GARNISH
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RECIPE
MAKE A FOUNTAIN WITH THE FLOUR, IN THE CENTER PLACE THE SUGAR, LARD, EGGS, COCOA AND SALT. USING THE TIP OF YOUR FINGERS, PINC THE FLOUR WITH THE REST OF INGREDIENTS, TO WORK THE INGREDIENTS TOGETHER
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WHEN THE INGREDIENTS START TO BECOME DRY, ADD THE MARSALA A LITTLE AT A TIME, WORKING THE INGREDIENTS AFTER EACH ADDITION. THE END RESULT WILL BE A HARD DOUGH. WORK THE DOUGH A FEW MINUTES.
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FORM A BALL WITH THE DOUGH AND COVER IT IN SARAN WRAP, LET REST AT LEAST 30 MINUTES OR LONGER
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UNSING A ROLLING PIN, ROLL THE DOUGH VERY FINELY. USING A TAPE MEASURE, MEASURE THE PERIMETER OF YOUR CANES, MINE ARE 3+1/2 INCHES. USE A COOKIE CUTTER THE SAME SIZE OF THE PERIMETER OF YOUR CANES, I USED A 3+1/2 INCH COOKIE CUTTER
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WITH THE ROLLING PIN, ROLL THE DOUGH A LITTLE MORE, THE CIRCLES WILL BECOME SLIGHTLY BIGGER
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SEAL THE DOUGH ON THE CANES BY WETTING YOUR FINGER WITH A LITTLE WATER AND RUBBING THE WATER ON ONE SIDE OF THE EDGE OF THE DOUGH AND FOLDING THE OTHER EDGE OVER IT. PRESS WELL, MAKE SURE THE EDGES ARE FIRMLY ATTACHED OR THEY WILL OPEN UP DURING FRYING. MAKE SURE THE WATER IS DRY BEFORE FRYING OR THE OIL WILL BUBBLE UP.
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HEAT THE OIL AND PUT THE DOUGH TO FRY
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THE SHELLS ARE COOKED WHEN THEY ARE GOLDEN BROWN. TAKE THEM OUT OF THE OIL AND PLACE THEM ON PAPER TOWELS TO DRAIN THE EXCESS OIL. WHEN THEY ARE COOL, PRESS THE SIDES OF THE CANES TO MAKE THE HOLE OF THE CANES SMALLER AND PULL THE SHELLS OFF. BE VERY CAREFUL NOT TO BRAKE THEM
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PUT THE SHELLS A SIDE AND START TO PREPARE THE RICOTTA FILLING
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PRESS THE RICOTTA CHEESE, USING A RUBBER SPATULA, THROUGH A FINE MESH COLANDER INTO A LARGE BOWL. ADD THE SUGAR AND MIX WITH A SPATULA
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ADD THE RUM, VANILLA, CINNAMON AND MIX
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ADD THE CHOCOLATE AND MIX
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PUT THE RICOTTA FILLING IN A SAC-A-POCH WITH A WIDE OPENING AND FILL THE CANNOLI ON BOTH SIDES. YOU CAN FILL THEM EVEN WITH A SPOON. PLACE A PEACE OF CANDIED ORANGE OR A CANDIED CHERRY ON THE TWO SIDES OF THE RICOTTA FILLING. DUST WITH POWDERED SUGAR AND ENJOY THESE DELICIOUS HOMEMADE CANNOLI! BUON APPETITO!!