Your Life A to Z Recipe: Friday, January 16, 2015: Sassi Cannoli by Chef Chris Nicosia

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Sassi Cannoli                
for the shells:                 
all purpose flour    1 1/2 cups            
sugar    2 tsp            
salt    1/2 tsp            
cocoa powder    1 tsp            
cinnamon    1/2 tsp            
extra virgin olive oil    2 Tbsp            
red wine vinegar    1 Tbsp            
Marsala, sweet    3 oz (9Tbsp)            
                  
for the filling:                 
ricotta    1# 12oz            
mascarpone    1#            
powdered sugar    4oz            
zest of one orange                 
cinnamon    .5 tsp            
Grand Mariner or other orange liqueur    1 oz            
vanilla extract    2 tsp            
dark chocolate shavings    3/4 cup            
                  
to finish:                 
toasted pistachios, crushed    1 cup            
chocolate shavings    1 cup            
powdered sugar    as needed            
                
for the dough:                
combine dry ingredients in a food processor                
slowly drizzle in olive oil with processor on pulse (mixture will look sandy)            
combine vinegar and Marsala and slowly add into mix with processor on pulse until dough comes together
dough will be stiff and crumbly (do not knead)                
wrap dough in plastic wrap and let rest for at least one hour                
Roll dough through a pasta roller (either hand crank or Kitchen Aid mixer) starting with the widest setting    
and finishing on the thinnest setting                
dock dough with the tines of a fork                 
cut dough into 2 1/2" circles                
wrap circles aroud greased metal cannoli tubes and pinch to seal (use a little water if necessary)    
Fry in 350 degree oil until crispy                
Remove tube while warm                
Cool completely                
for the filling:                
mix all ingredients together in mixing bowl, either by hand or using the paddle attachment on the mixer    
place the filling into piping bag                
to finish:                
squeeze enough filling into each side of the shell until it comes out to the end of the shell        
dip one end into pistachios, and the other into chocolate                
arrange on a plate and dust with powdered sugar.