Co­coa can­noli with ricotta

Food and Travel (UK) - - Contents -

MAKES 20-24 grape­seed, peanut or sun­flower oil, for fry­ing

1 egg white, for brush­ing

For the pas­try 250g plain flour

40g caster sugar

2tsp ground cin­na­mon 2tsp dark bit­ter co­coa 2tsp finely ground cof­fee 50g cold un­salted but­ter, cut into small cubes

2tsp white wine vine­gar 50ml dry white wine 1 egg, lightly beaten

For the fill­ing 600g firm ricotta 150g caster sugar

To serve pis­ta­chio nuts, crushed ic­ing sugar pasta maker (op­tional) 9cm cookie cut­ter metal can­noli tubes pip­ing bag (op­tional) food ther­mome­ter To make the pas­try, place the flour, sugar, cin­na­mon, co­coa, cof­fee and a pinch of salt in a large bowl. Scat­ter over the but­ter and us­ing your fingers, work the but­ter into the dry in­gre­di­ents un­til the mix­ture re­sem­bles bread­crumbs. Add the vine­gar, wine and egg and stir un­til well in­cor­po­rated.

Tip the dough on to a lightly floured work sur­face and knead

for about 2 min­utes un­til smooth. Wrap in cling film and place in the fridge for at least 1 hour.

To make the fill­ing, mix the ricotta and sugar in a bowl un­til you have a smooth cream then set aside in the fridge.

Roll out the pas­try on a lightly floured work sur­face to 1-2mm thick. You can use a pasta ma­chine to roll out the dough, tak­ing it down as far as the third-last set­ting. Us­ing the cookie cut­ter, cut out cir­cles of dough.

Heat enough oil in a saucepan or deep fryer to 170C or un­til a scrap of dough dropped into the oil bub­bles im­me­di­ately.

Wrap the dough cir­cles around can­noli tubes so the edges over­lap slightly. Seal the edges with egg white and press firmly. Brush a lit­tle egg white over the shell as well.

Cook the can­noli tubes one at a time for 2-2½ min­utes un­til brown.

Lift the can­noli out with tongs

(or take out the bas­ket if us­ing a deep fryer). Shake the shell from the tube and place on kitchen paper to ab­sorb any ex­cess oil.

If the shells don't come off eas­ily, leave them to cool slightly then hold them gen­tly with kitchen paper and use the tongs to pull the tubes from the cooked pas­try.

Wipe the metal tube with kitchen paper and wrap an­other un­cooked pas­try cir­cle around the tube, seal­ing it well with egg white. Re­peat un­til they are all cooked.

Fill the cooled shells with the ricotta cream, us­ing a knife to push the mix­ture in from ei­ther end. Al­ter­na­tively, put the sweet ricotta in a pip­ing bag and pipe into the tubes us­ing a wide noz­zle.

To serve, dip the ends of the can­noli in the crushed pis­ta­chio nuts and dust with ic­ing sugar.

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