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recipes for you to try. I hope you enjoy browsing our Italian recipes and find a Italian recipe or two your family might enjoy.
Cannoli Fillings
2 lb Ricotta
1 1/2 c Powdered sugar
4 tsp. Vanilla
1/2 c Citron
1/2 c Orange peel; candied
4 oz Chocolate; sweet
Process ricotta, powdered sugar and vanilla in food processor until smooth. Add
citron, peel, and broken up chocolate and process with short bursts just until
chopped.
Use to fill cannoli shells, garnishing ends with finely chopped almonds or other
nuts.
Variation:
Fluffy Ricotta Filling:
Fold in 1 cup heavy cream, beaten until stiff.
Pistachio Filling:
To either of the above fillings add a few drops of green food coloring to tint
pale green. Garnish ends of filled shells with chopped pistachio nuts.
The key words are Process in processor till smooth.
Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and fruit peel.
Mix and blend well. Chill in refrigerator before filling shells.
Fill cold cannoli shells; smooth filling evenly at each end of shell. Decorate
each end with a piece of glace cherry and sprinkle shells with confectioners'
sugar. Refrigerate until ready to serve
