Ri­naldo’s

Tony Ri­naldo en­lists the king of all choco­late bars—and some wis­dom from his grand­fa­ther—for this to­tal score of dessert.

The Coast - Food and Drink Local Recipes - - Contents -

In­gre­di­ents

Yields 10 can­noli

Shells

2 cups all-purpose flour

¼ tsp cinnamon

2 tsp sugar

1 tsp salt

2 tbsp lard

¼ tsp bak­ing soda

3 tbsp white vine­gar

3 tbsp marsala

Fill­ing

1 lb ri­cotta cheese ½ cup sugar ¼ cup lemon juice zest of 1 lemon ½ tsp cinnamon 2 vanilla pods 2 Skor bars, chopped and di­vided

1 egg, whisked 8 cups canola oil, for fry­ing pow­dered sugar, for dust­ing

Method

Shells: Mix dry in­gre­di­ents. Add lard and mix with your hands, add vine­gar and marsala wine stir­ring with a fork. Shape in a ball wrap in plas­tic wrap and re­frig­er­ate for at least 45 min­utes.

Roll the dough out thin with a pasta ma­chine or rolling pin. Cut ovals with a round cut­ter, or use a small bowl as a guide with a knife. Roll the ovals around metal can­noli tubes (or if you don’t have can­noli tubes, you can do what my grand­fa­ther did: Make your own by cut­ting the end off a wooden broom­stick) and seal the seam with the egg wash.

In a heavy bot­tom pot or coun­ter­top fryer set at 375°F, care­fully place the shells and cook for two to three min­utes un­til golden brown.

When the shells are cool, spoon the cream mix­ture into a pip­ing bag. Fill the shells with the cream (see below). Dip each end of the can­noli in the re­served Skor bits and dust with pow­dered sugar.

Fill­ing: Hang ri­cotta cheese in cheese­cloth overnight to re­duce mois­ture. Com­bine all in­gre­di­ents in a bowl and re­frig­er­ate.

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