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Post by pacific on Apr 11, 2007 12:18:33 GMT -5
Does anyone have a recipe for Canolo Napleotano? Thanks
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Post by scottielass on Apr 11, 2007 13:10:02 GMT -5
Pacific, Are you speaking of dessert cannolis? If so here is a recipe for you...
If you have a good source, purchase your cannoli shells. If not, try this shell recipe from Food TV....
"To make cannoli shells it is necessary to have 3 or 4 metal tubes, made preferably from very light tin, about 7-inches long and 1 1/8-inch in diameter. The edges are to be brought together and are not to be soldered. Bamboo tubes and broom sticks cut to size are also used but for sanitary reasons metal tubes are best.
Shells: 2 cups flour 1 teaspoon ground cinnamon 2 tablespoons shortening 1 teaspoon sugar 1/4 teaspoon salt 3/4 cup Marsala 1 egg white Vegetable oil, for deep frying
Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals. Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made."
For the filling:
1 1/2 C Whole Milk Ricotta (drained) 1/2-3/4 C Confectioner's Sugar (to taste) 1/2 C Chopped Dried Cherries 1/2 C Chopped high Quality Bittesweet Chocolate (at least 70% cocoa) 1 vanilla bean, scraped
Mix ricotta and sugar until thoroughly blended. Set aside for 10 minutes (allows sugar to completely dissolve into ricotta). Mix in the beans from the vanilla pod until evenly distributed. Add dried cherries and chocolate and mix well. Use a zip-top disposable storage bag as your pastry bag. Place the filling in the bag and snip about 1/2" off one of the corners. Place the snipped corner in the cannoli shell and squeeze. Repeat on the opposite opening. Dust cannoli with Confectioner's sugar or cocoa powder.
Note: Do not fill the cannoli until just before serving. The shells will become soggy from the ricotta filling.
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Post by pacific on Apr 11, 2007 19:25:59 GMT -5
It is not the regular cannoli recipe but the northern Italy version. But yours looks so good I can't wait to try it. The vanilla bean in the filling sounds wonderful. Thank you Scottielass!
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Post by scottielass on Apr 11, 2007 20:18:20 GMT -5
I thought you were going for a Neopolitan (chocolate, strawberry, vanilla) version. What is included in the northern type?
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Post by pacific on Apr 11, 2007 21:40:35 GMT -5
It is suppose to be a flakier shell. I never had them with dried cherries. I have had them with mini chocolate chips on them. There was actually a cookie factory near my mom's house that made them for restaurants and bakeries. They sold the shell and creme separately.
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Post by scottielass on Apr 12, 2007 6:23:12 GMT -5
I've never seen a "Northern" recipe. I'm not Italian, though, so there may be family recipes. For airyness, try adding a small amount of baking powder (maybe 3/4 tsp). Another trick is to roll out your dough, fold it in on itself, roll it out again. etc..do that 5 or 6 times. It creates air pockets in the dough, creating a flakier texture.
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