Cannoli - 3

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

=== shells ===
1 1/2 cups all-purpose flour
1/4 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon unsweetened cocoa powder
2 tablespoons butter -- unsalted
3 tablespoons marsala
=== filling ===
1 pound sheeps milk ricotta
1/2 cup superfine sugar
1 tablespoon vanilla
4 tablespoons orange zest
1/4 cup tiny chocolate chips
1 large egg white -- lightly beaten
2 quarts canola oil -- for frying
1 Cup powdered sugar -- for dusting
 

Preparation:

Mix together dry ingredients and cut in butter with 2 knives. Add Marsala and shape dough into a ball. Wrap in plastic and refrigerate. Heat 2 quarts canola oil in 3 1/2 quart pot to 350 degrees. In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips until well mixed. Spoon into a pastry bag with an open tip and place in refrigerator. Remove dough from refrigerator and divide into 4 pieces. Roll one piece onto flat surface with rolling pin until 1/16-inch thick. Cut in 4-inch circles. Using a rolling pin, elongate circles into ovals. Wrap ovals lengthwise around metal forms and seal edge with egg whites. Flare ends open with fingers and place in hot oil and fry until golden-brown, about 2 to 3 minutes. Remove and allow to drain on paper towels. When cool enough to touch, twist molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve. Comments: To make this classic dessert, it is essential to have metal cannoli tubes. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5693)