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Old 04-12-2006, 09:04 AM   #31
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When I make cannolis I have to make 2 batches of filling- one for my family to devour and one to actually get into the shells!!!
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Old 04-12-2006, 10:02 AM   #32
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Hi Lucia,

I will be looking forward to the cannoli recipe.
I have tried to make mozzarella cheese many times, but I can not get a consistent, acceptable product. And the recipes I have used have such a varied technique it makes you wonder how such different techniques could possibly yield the same cheese.
I love milk and cheese and am very lucky to have my own personal milk supply. At least, I keep reminding myself of that when it it 100 degrees F and we are scrambling to get in the hay.
I will look into making mascarpone. I know I have a recipe for it, but I am completely unfamiliar with it. I would not know if it turned out right!
Don't forget the cannoli recipe when you get a chance!

Beth
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Old 04-12-2006, 10:03 AM   #33
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Cannoli Siciliani!

Here is the recipe for Cannoli Siciliani that I promised...

However there is one hic up... we have this and I didn't think about it initially, but this recipe requires a special instrument "cannoli form", small metal tubes to hold their shapes. I did a search and they should be available and not so costly, but maybe you can be creative and form them into an alternative shape... or Vicki, do you have any suggestions on this?

Cannoli Siciliani



the shells(scorze)

200g/6,5 oz flour
20g/about 1 generous tablespoonful of lard
30g/1oz sugar
2 tbsp dry marsala (or more, as needed)
1/2 tbsp unsweetened cocoa powder or cinnamon (optional)
pinch of salt
oil / lard for frying.

the filling
800g/1,8oz of FRESH ricotta
200g/6oz of dark chocolate, shaved or chopped finely
350g/12oz sugar
100g/3,5oz of candied orange peel, chopped finely
powdered sugar

Optional (to make them look prettier)
chopped, peeled pistacchio
maraschino cherries, halved

Making of the shells(scorze):
sift the flour, blend with the sugar and salt, work the lard into the flour mixture.
Addin the marsala gradually, knead into a smooth, tight dough.
Form a ball, cover with a wet cloth and let it rest for at least 30 minutes.
Then stretch it into 2-3mm thickness with a rolling pin.
Slice the dough in either square or circular shape, about 10-12cm/4-5inch diametre.
wrap each pieces tightly around cannolo forms (lightly greased), slightly overlapping both ends pressing the point together.
Fry them in generous amount of oil, or better, lard, heated to about 185°C/390°F, a few pieces at a time.
(you wouldn't want to cook too many together so as not to dring down the oil temp.)
Cook them into golden all over, about 4,5 minutes.
Let them drain off the excess oil on a absorbent paper.
When they are cooled GENTLY remove the cannolo form in the centre, this can be a tricky business, hold the centre of the shell, then gently push out the tube.

Now, onto the filling...
pass the ricotta through a wire mesh sieve.
Whip the ricotta together with sugar until smooth, then fold in the chocolate and orange peel. Mix them in gently and evenly.
Fill this mixture into the cannoli shells(scorze), using the pastry bag (or you can just make a hole in one corner of a plastic bag).
Sprinkle generously with powdered sugar.
For a decorative effect, dip the each end into chopped pistacchi, then place a halved maraschino cherries in the middle of the both ends.
Enjoy!!
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Old 04-12-2006, 10:55 AM   #34
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Beth, ovbiously your reply came while I was scribbling away the cannoli recipe...

I have seen the extended guide of proper mozzarella production in one of our La Cucina Italiana magazines not too long ago, this is one of the most esteemed cooking publications in Italy and their articles are to be trusted. I will try to find and translate it for you if you are interested!
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Old 04-12-2006, 11:50 AM   #35
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[
I have seen the extended guide of proper mozzarella production in one of our La Cucina Italiana magazines not too long ago, this is one of the most esteemed cooking publications in Italy and their articles are to be trusted. I will try to find and translate it for you if you are interested![/quote]



Thanks for the offer of translating a mozz recipe, but let me look through my collection of recipes first before you go to that trouble. I did find my mascarpone recipe and it starts with cream, not milk, so that is a big clue for me. The recipe only has two ingredients, cream and tartaric acid. I wonder what tartaric acid is? Would mascarpone be like a stiff sour cream?

You know what I like about cheesemaking is that the finished product can always be used in some way. I used to not name what cheese I was making until after it was done and I saw what it was like. No sense in saying I was making a mozzarella if it turned out like a gouda.
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Old 04-12-2006, 11:53 AM   #36
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Oh, and the cannoli recipe, I could be happy with just the filling. Thanks for posting it!!
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Old 04-12-2006, 12:56 PM   #37
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Sure Beth, if all else fails, I will be always here to answer your question or translate the mozzarella recipes or whatever with great pleasure!!

Yes, mascarpone is cream based, thus there is no wonder it is so creamy and rich!! Good luck on it and let me know how it comes out if you try... mamma mia... the cheese making sounds more and more interesting!!

And yes again... I think you and Vicki and I all agree on the fact that Cannoli filling makes a great "dessert al cucchiaio", or spoon dessert just by itself!! We also eat it this way often, and the fresher the ricotta the better!!
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Old 04-12-2006, 03:01 PM   #38
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Hi Lucia,

I really appreciate the offer for the mozz instructions. I won't ask you to look up the instructions until I am sure I would make use of it. I am still a couple of months away from that type of cheese production and I have not studied my cheese recipes since last year.
I sure am tempted to make a couple batches of quick ricotta to try the recipes listed above. Right now I am unexpectedly supplying a neighbor with milk and that is cutting into my milk supply for quick cheeses.
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Old 04-12-2006, 03:33 PM   #39
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Quote:
Originally Posted by urmaniac13
We use the precooked "grano" that comes in a jar, produced especially for making this cake,
but if such a thing doesn't exist abroad, the closest option I can think of is to precook ebly.

Pastiera Napolitana


I love this cake and I've just looked at the picture... I'll have to make it for il mio amore Suzanne.
I'm not sure I said that right but what the heck...

You can find the branch office of Ebly, closest to you att one of these links...

Ebly Branches 1
Ebly Branches 2
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Old 04-12-2006, 03:44 PM   #40
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Hi- I have seen the tube forms in ALL of the cooking baking supply stores I've been in- even bed bath and beyond!!
I have also used the filling in between layers of rum soaked yellow cake and "frosted" with sweetened whipped cream.I have used it layered with berries and pound cake as well.BUT just PLAIN is good enough!!!
I have made it with marscapone and keep forgetting I like the consistency better this way when I am doing the cake thing.
Love and energy, Vicki
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