Equipment: 12 cannoli
tubes
Shells: Sift together flour and cocoa
powder.
Mix in butter, egg, sugar and Marsala.
When the dough is smooth, set aside to rest for about one
hour.
Roll into a thin sheet and cut into 4
inch squares. Place cannoli tube across squares diagonally
and roll. Press the center together gently. The tubes will
be open at each end. Do not close dough at ends - they will
be stuffed later.
Heat oil for deep frying. When oil boils,
immerse the dough-covered tubes a few at a time. Cook until
golden brown. Remove, being careful that hot oil spills
from the centers of the tubes. Set aside to cool. When cooled,
remove shells from tubes.
Filling: Mix together ricotta, sugar,
and cinnamon. If you need, you may add a little milk to
make workable. This should be a thick cream.
Stir in chocolate chips and candied peel.
Combine well.
Fill each shell with ricotta mixture
when shells are totally cooled.
Yield: 1 dozen cannoli
|
