CANNOLI - 1
ANOTHER RECIPE FROM THE GUTSY GOURMET - www.thegutsygourmet.net
Cannoli Shells:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup dry Marsala or other dry red wine
2 beaten egg whites
Vegetable oil, for frying
Cannoli molds (tubes for shaping shells during frying)
Cannoli Filling:
1/2 cup heavy cream
1 pound ricotta
1/2 cup powdered sugar
2 teaspoons nut-flavored liqueur
1/4 cup finely chopped candied fruit
1/2 cup melted semi-sweet chocolate
1/4 cup chopped pistachios

Into a bowl sift together the flour, sugar, and salt. With your fingers, work the
wine gradually into the dry ingredients to form a stiff dough. Form into a ball,
wrap in plastic and let rest at room temperature for 1 hour.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter,
cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto
a cannoli mold, sealing the edges with egg white.

In a deep saute pan, heat the oil to 350 degrees F.

Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain
on paper towels, let cool, then gently slip the molds from the cannolis. (Note: Shells
can be made 3 days in advance and kept at room temperature in an airtight container.)

In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working
until creamy. Fold in the sugar, nut liqueur, and candied fruit.

Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli
with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure
that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

Yield: Makes 12 to 15 cannoli