Isola delle Femmine Connection


















 

Canolli
Rosalie (Seeno) Bologna

Ingredients:

     Shells
     1 3/4 c flour
     1/2 t salt
     2 T granulated sugar
     1 egg, slightly beaten
     2 T firm butter, cut in small pieces
     1/4 c dry while wine
     1 egg white, slightly beaten
     shortenign or salad oil for deep frying

     Filling
     1 lb ricotta cheese
     1/2 - 1 c powdered sugar (depending on desired sweetness)
     1 t vanilla
     1/4 c candied citrus fruit mix
     1 large milk chocolate bar, coarsely chopped
     powdered sugar
     maraschino cherries

Directions:

     Shells   
     1.  Sift flour with salt and sugar.

     2.  Make a well in the center of the flour mix; in it place slightly beaten egg and butter.  Stir with a fork, working from center out, to moisten flour mixture.

     3.  Add wine, one tablespoon at a time, until dough begins to cling together.

     4.  Use your hands to form dough into ball.  Cover and let stand 15 minutes or so.

     5.  Roll dough out on floured board about 1/16" thick.  Cut into 3
1/2" circles.

     6.  With rolling pin, roll circles into ovals. 

     7.  Wrap around canolli forms; seal edges with egg whites.  Fry 2-3 at a time in deep hot fat (350+ degrees) about 1 minutes or until lightly golden.  Remove with tongs to paper towels to drain; let cool about 5 seconds, then slip out cannoli form, holding shell carefully.

     8.  Cool shells completely before filling.

     Filling
     1.  Beat ricotta, sugar, and vanilla together.  

     2.  Fold in candied fruit and chocolate pieces.

     3.  Fill cooled cannoli shells carefully, just before serving.

     4.  Sift powdered sugar over filled shells and garnish each end with half a maraschino cherry.

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