Ginger and Co­coa Nib Can­noli

SAVEUR - - Contents -

MAKES 2 DOZEN / Ac­tive: 1 hr. 45 min. • To­tal: 49 hr. 45 min.

Two days rest­ing in the fridge helps can­noli dough be­come light and bub­bly. You will need can­noli molds for fry­ing (see “Holy Can­noli,” p. 110). Serve within a few hours, be­fore the shells soften.

FOR THE SHELLS: 2 cups plus 2 Tbsp. allpur­pose flour (300 g) 2 Tbsp. plus 1½ tsp. su­gar (30 g) 1 Tbsp. unsweet­ened co­coa pow­der 1 tsp. ground cin­na­mon 1 tsp. finely ground cof­fee 3 Tbsp. plus 1½ tsp. Marsala (50 g) 3 Tbsp. red wine (50 g) 2 Tbsp. olive oil (30 g) 1½ tsp. honey (10 g) 1½ tsp. kosher salt (5 g) Canola or grape­seed oil, for fry­ing

FOR THE FILL­ING: 2 cups sheep’s-milk ri­cotta, pressed through a fine sieve ½ cup pow­dered su­gar, plus more for dust­ing ⅓ cup candied ginger, finely chopped 2 tsp. finely grated le­mon zest 2½ oz. bit­ter­sweet cho­co­late, finely chopped (½ cup), di­vided 1 egg white, beaten with 1 tsp. cold wa­ter ¼ cup co­coa nibs or mini cho­co­late chips

1 Make the dough: In a stand mixer fit­ted with a dough hook, sift the flour, su­gar, co­coa, cin­na­mon, and cof­fee. Turn the mixer on medi­um­low and add the Marsala, red wine, oil, honey, and salt; mix un­til the liq­uid is ab­sorbed and a very dry dough forms, 8–10 min­utes. (The dough will be brit­tle and won’t form a sin­gle mass in the bowl.) Turn out the dough, knead­ing briefly to press it to­gether. Wrap tightly with plas­tic wrap, and re­frig­er­ate for at least 2 days and up to 5.

2 The day of serv­ing, make the fill­ing: In a medium bowl, com­bine the ri­cotta, pow­dered su­gar, ginger, zest, and half the bit­ter­sweet cho­co­late. Transfer to a pip­ing bag and re­frig­er­ate.

3 Re­move and un­wrap the can­noli dough. Cut it into thirds. Cover 2 pieces with plas­tic wrap, then use a rolling pin to flat­ten the third piece un­til it is thin enough to pass through the widest set­ting of a pasta ma­chine. (You may have a shaggy strip of dough—that is nor­mal.) Fold the strip into thirds, as if fold­ing a let­ter, and pass it through the pasta ma­chine. Con­tinue fold­ing and rolling un­til the dough comes to­gether in a smooth strip, then tighten the set­ting on the ma­chine an­other notch with each pass through the rollers. Stop when the dough is very thin (2 mm) or reaches set­ting 8 on the ma­chine.

4 Us­ing a 3¾-inch cir­cu­lar cookie or bis­cuit cut­ter, cut rounds from the dough, then wrap each around a can­noli mold (the edges should over­lap slightly). Brush the in­side edge with a lit­tle of the pre­pared egg­white wash, and press the re­main­ing edge on top to seal. Set the pre­pared molds aside while you con­tinue rolling and shap­ing (you can work in batches, de­pend­ing on how many molds you have). Press and reroll the dough scraps once; you should have 24–26 pieces.

5 Line a bak­ing sheet with pa­per tow­els. In a medium pot, add enough oil to reach 2½ inches up the sides; heat to 350°F. Add the pre­pared molds 2–3 at a time, gen­tly stir­ring to pre­vent stick­ing or scorch­ing at the pot’s bot­tom. When crisped and bub­bled, 2–3 min­utes, re­move to the bak­ing sheet. Re­peat with re­main­ing shells. Let cool com­pletely, then care­fully re­move the molds.

6 No more than a few hours be­fore serv­ing, fill the can­noli: Com­bine the re­main­ing cho­co­late and co­coa nibs. Pipe the ri­cotta mix­ture through to fill each shell. Roll the ends in the nib mix­ture, then lightly dust the can­noli with pow­dered su­gar.

Bit­ter­sweet cho­co­late adds grown-up fla­vor and crunch to can­noli.

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