Tuesday, September 3, 2013

Weekly Recipe #130: Rossi Cannoli's

This recipes come from Ashley Majer, a nutrition student at St. Catherine University. Ashley became involved with Open Arms last fall when her Food Service Management class participated each week in our morning pack-out. Since then, she's continued volunteering in the kitchen, at the farm and by submitting some of her favorite recipes, like this one below.


For Shells: 
1 cup all-purpose flour plus any needed for dusting
3 tablespoons sugar
¼ cup melted butter
1/4 teaspoon cinnamon
2 tablespoons sweet Marsala wine
3 eggs
1 large egg white, whipped
About 3 cups coconut oil for frying
Cannoli tubes

For Filling:
1 cup powdered sugar
1 pint whole milk ricotta cheese
1 tablespoon almond extract
¼ cup blanched slivered almonds
¼ cup unsalted pistachios
¼ cup heavy whipping cream
Maraschino cherries

Preparation of shells:
In a large bowl mix together the sugar, cinnamon, butter and marsala. Add eggs. Slowly add four to the bowl kneading with hands till smooth. Cover the dough and chill for 30 minutes.

On a lightly flour dusted surface, roll the dough very thin and cut out 4 inch circles. Wrap the circles around the cannoli tubes sealing the ends by slightly finger dabbing with the egg white. Deep fry the dough on the tubes in the coconut oil until golden brown and set on paper towel to cool.

Preparation of filling:
Remove the shell from pistachios. Crush the pistachios and almonds as fine as possible.

In a large bowl stir together the ricotta and sugar until mixed. Add almond extract, almonds and pistachios to the bowl and stir together. Add the whipping cream last as to not over whip. Let the mixture chill for 30 minutes.

Squeeze the filling mixture into your shells. Blot the maraschino cherries to remove excess red liquid, then add cherries to the ends of the canonoli for garnish. 

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