CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
AVOCADO ICE CREAM (NO ICE CREAM MAKER NEEDED)
Posting this for Zaar World Tour. From The African Cookbook by Bea Sandler. Haven't tried this yet, but it sounded interesting. Prep time is approximate...just however long it takes to get the ice cream soft enough to work with. Please note, this will need additional time to refreeze, so plan accordingly.
Provided by Annisette
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
- Fold in avocado cubes.
- Refreeze.
Nutrition Facts : Calories 80.4, Fat 7.4, SaturatedFat 1.1, Sodium 3.5, Carbohydrate 4.3, Fiber 3.4, Sugar 0.3, Protein 1
CANNOLI ICE CREAM ( NO ICE CREAM MAKER NEEDED )
Ricotta lovers unite!!! Funny how most folks either love it or hate. Kind of like cilantro ;-) This was originally a recipe off a carton of ricotta cheese that I tweaked to lower the fat content as much as I could. This is incredibly decadent & so easy to make. Time to make includes freezing time.
Provided by SusieQusie
Categories Frozen Desserts
Time 4h10m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place ricotta in blender or food processor container & blend till smooth.
- Add the condensed milk, half & half & cinnamon & blend till combined.
- In a 2 quart metal bowl, whip the cream till soft peaks form. Add ricotta/milk mixture, almonds & chocolate. Fold gently till combined.
- Cover bowl & place in freezer for 2 hours or until edges start to harden. Stir & put back in the freezer for another 2 hours or until firm.
- To serve, let stand at room temp till soft enough to scoop.
Nutrition Facts : Calories 260.4, Fat 23.1, SaturatedFat 11.9, Cholesterol 65.8, Sodium 74.5, Carbohydrate 8.1, Fiber 1.3, Sugar 2.9, Protein 7.2
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