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INGREDIENTS
DIFFICULTY: HIGH PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
INGREDIENTS FOR THE SHELLS:
2+1/3 CUPS ALL PURPOSE FLOUR
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3 TBLSPOONS GRANULATED SUGAR
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1/4 CUP LARD (YOU MAY SUBSTITUTE WITH UNSALTED BUTTER, BUT THE RESULT WILL BE LESS CRISPY)
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2 TBLSPOONS MARSALA WINE
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2 TEASPOONS HONEY
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1 PINCH OF CINNAMON
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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 OZ. CANDIED ORANGE PEEL
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2 OZ. DARK CHOCOLATE, FINELY CHOPPED
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1 TBLSPOON DARK RUM
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1 TEASPOON VANILLA EXTRACT
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CHOPPED PISTACHIOS, AS NEEDED
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BAMBOO CANES OR METAL CANES TO SHAPE THE CANNOLI
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FRYING OIL
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RECIPE
MAKE A FOUNTAIN WITH THE FLOUR, IN THE CENTER PLACE THE SUGAR, LARD, MARSALA, HONEY AND CINNAMON. 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, MEASURE 1/4 CUP OF COLD WATER AND ADD THE WATER 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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HEAT A LARGE BOWL UNDER HOT, RUNNING WATER, DRY THE BOWL AND PLACE IT OVER THE DOUGH. LET REST AT LEAST 30 MINUTES OR LONGER
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USING A FOOD PROCESSOR, FINELY CHOP THE CANDIED ORANGE. IF YOU HAVE TO, ADD SOME OF THE SUGAR TO THE ORANGE TO HELP YOU CHOP BETTER. SET A SIDE.
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PRESS THE RICOTTA CHEESE, USING A RUBBER SPATULA, THROUGH A FINE MESH COLANDER INTO A LARGE BOWL
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ADD THE FINELY CHOPPED CHOCOLATE, FINELY CHOPPED CANDIED ORANGE, REMAINING SUGAR, RUM AND VANILLA TO THE RICOTTA CHEESE AND STIR. SET THE RICOTTA MIXTURE IN THE REFRIGERATOR
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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
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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 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
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PRESS BOTH SIDES OD THE CANNOLI ON THE CHOPPED PISTACHIOS. IF YOU PREFER, YOU CAN SIMPLY PLACE A PEACE OF CANDIED ORANGE OR A CANDIED CHERRY ON THE TWO SIDES OF THE RICOTTA FILLING
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DUST WITH POWDERED SUGAR AND ENJOY THESE DELICIOUS HOMEMADE CANNOLI! BUON APPETITO!!