Ingredients
FILLING
1 lb ricotta, drained
1 cup sugar, confectioners
1/2 cup walnuts, toasted, chopped
1/3 cup chocolate chips, semisweet
1 tsp orange peel, grated
1/2 tsp lime peel, grated
DOUGH
1 cup flour
1 tsp baking powder
1 tsp sugar, confectioners
1 pinch salt
1/3 cup beer
1 tbsp butter, sweet, softened
1 egg, beaten to blend
1 tsp vanilla
1 oil, for deep frying
Directions
FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and
refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring
filling to room temperature before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of
salt in large bowl. Make well in center. Add beer, butter, half of
egg (reserve remainder for another use) and vanilla to well.
Gradually draw flour from edge of well into center until all flour is
incorporated. Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch
squares. Wrap 1 square around each cannoli form,* brushing edges with
water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4
minutes. Drain on paper towels. Remove shells from cannoli forms.
Cool.
Spoon filling into pastry bag without tip. Pipe filling into cannoli
shells.
* Tinned steel cylindrical molds available at most specialty
: cookware stores (or Williams-Sonoma).
Servings: 9 servings
Chocolate Cannoli Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Academics have tracked the existence of recipes way back into antiquity, in truth as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the chefs of Roman times made use of many different spices and herbs, including some familiar names such as thyme, fennel and dill. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve the best banquets, and as a result chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Cannoli recipe.
