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Ingredientes
- 1 1/2 c. All-purpose flour
- 1/4 tsp Cinnamon
- 1 tsp Sugar
- 1 tsp Unsweetened cocoa pwdr
- 2 Tbsp. Butter unsalted
- 3 Tbsp. Marsala
- 1 lb Sheep's lowfat milk ricotta (may substitute cow's lowfat milk ricotta)
- 1/2 c. Superfine sugar
- 1 Tbsp. Vanilla
- 4 Tbsp. Orange zest
- 1/4 c. Tiny chocolate chips
- 1 x Egg white lightly beaten
- 2 quart Canola oil for frying Powdered sugar for dusting
Direcciones
- Mix together dry ingredients and cut in butter with 2 knives. Add in Marsala and shape dough into a ball. Wrap in plastic and chill.
- Heat 2 qts canola oil in 3 1/2 qt pot to 350 degrees.
- In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips till well mixed. Spoon into a pastry bag with an open tip and place in refrigerator.
- Remove dough from refrigerator and divide into 4 pcs. Roll one piece onto flat surface with rolling pin till 1/16-inch thick. Cut in 4-inch 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 warm oil and fry till golden brown-brown, about 2 to 3 min. Remove and allow to drain on paper towels. When cold sufficient 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.
- This recipe yields 4 servings.
- Comments: To make this classic dessert, it is essential to have metal cannoli tubes.
