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Cannoli World - Cannoli Recept - Camille Cusumano |
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Cannoli Recept 1 Cannoli Recept 2 Camille Cusumano Ottaviana's Kitchen Cannoli Recept 3 Cannoli Recept 4 Cannoli Recept 5 Caterina Casola Marie Doria Sue Hamrick Deborah Mele Cannoli Recept 6 Cannoli Recept 7 Siciliaans Cannoli Recept Geïllustreerd Cannoli Recept Link naar geïllustreerd cannoli recept van Anna Maria Volpi |
Deegbuisjes: Voor ca. 36 deegbuisjes. 360 g bloem, 1 el suiker, 1/2 tl kaneel, 3/4 glas rode wijn, 1 geklopte eidooier. Zeef de bloem en meng hem in een grote kom goed met de suiker en de kaneel. Maak een putje in de bloem en schenk er de wijn in. Roer de bloem in de wijn, eerst met een vork en vervolgens met de handen, tot een vaste deegbal verkregen is. Voeg meer wijn toe als het deeg te droog is. Voeg meer bloem toe als het deeg te plakkerig is. Kneed het deeg ca. 15 minuten stevig op een werkblad. Het deeg hoort behoorlijk stijf te zijn, maar wel glad. Laat het 20-30 minuten rusten. Using your hands, form walnut-size spheres of dough. With a rolling pin or past machine on the thinnest setting, roll each sphere to about 5-inch diameters. Dough should be rolled as thin as possible, holding it shape. Wrap each piece of dough around a cannoli cylinder, using a dab of egg yolk to seal the overlap. In a 4-quart capacity pot heat oil for deep-frying. Fry two or three (no more) pastry shells at a time. copok until nicely browned, about 2 minutes. Gently remove shells from oil with tongs and drain on absorbent paper. As soon as shells are cool enough to handle slide them off the cylinder. Note: It is best not to fill shells until they are to be served or they will become soggy. These shells keep very well-up to about six months if stored in well-sealed cookie tines or plastic containers. Filling: Fills about 3 dozen shells. 2 pounds ricotta cheese, 1 cup confectioner's sugar, 3/4 cup grated milk chocolate with almonds, 1 1/2 teaspoons cinnamon, 1 tablespoon finely chopped candied fruit (optional), 1/2 pint heavy cream, whipped. In a large mixing bowl, combine ricotta, sugar, chocolate, cinnamon, and fruit. Mix well. Fold in whipped cream. Pipe filling into pastry shells with a pastry bag, using a decorative tip if desired. Dust filled shells lightly with powdered sugar. Alternative Filling: This alternative cannoli filling is compliments of my mothers cousin Angelo, a professional baker. I like this filling a lot, though it may seem less elegant than the above one: 3/4 cup cornstarch, 4 cups milk, 2 cups sugar, 1 1/2 teaspoons almond extract, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/2 cup chocolate chips, 3 15-ounce containers ricotta (Polly-O is a good brand), 1/2 cup chopped toasted almonds (optional), grated orange zest to taste (optional). In a saucepan, slowly whisk 1 cup milk into the cornstarch, taking care not to get lumps. Let this sit about 20 to 30 minutes. Then add the remaining milk and the sugar and slowly heat, stirring until nice and thick and smooth. Stir in the two extracts and allow to cool to room temperature, stirring occasionally to keep a skin from forming. (TIP: You can also place a piece of plastic wrap on the very surface of the pudding to avoid skin.) Beat the cornstarch pudding well into the remaining ingredients and pipe the filling into shells. Notes: If the ricotta seems too wet, place it overnight in a colander lined with paper towel or coffee filters, over a pot to separate out some whey. For a smoother filling, you can also whip the ricotta s lightly in a food processor. SERVING TIP: You can dip the ends of each filled cannoli in ground up pistachios, for a pretty green effect.  Copyright © Camille Cusumano. Auteur van The Last Cannoli. Alle rechten voorbehouden. Gepubliceerd met toestemming. |