How to fill Cannoli like a Sicilian
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Pizza cannoli: a delicious recipe ready in a few steps
Here's a fun appetizer ready in a few steps:
INGREDIENTS
430g (3 1/2 cups) flour 40ml (3 tbsp) olive oil 230ml (1 cup) water 7g dry yeast 10g (1/2 tbsp) salt Tomato sauce Grated cheese Olive oil Oregano Beaten egg Black sesame seeds Sesame seeds
METHOD
Mix flour, oil, water, yeast, and salt in a bowl. Massage well until a smooth dough forms. Cover with cling film and let rest for 2 hours, or until doubled size.
Divide the dough into several balls. Flatten each ball with a rolling pin, add tomato sauce, oregano, olive oil, and grated cheese.
Fold in both sides. Place on a baking tray.
Brush each piece with beaten egg and sprinkle with regular sesame and black sesame. Bake for 20 minutes at 180°C (356°F).
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THE BEST CANNOLI IN NEW YORK CITY WITH ACTION BRONSON
Action Bronson continues his never ending quest to learn how to cook and bake and everything. This time we are in Brooklyn at Fortunato Brothers Bakery to learn how the best cannoli in New York City are made. Action's guide is Biagio Fortunato, a second generation pasticere and co-owner of the bakery. Bronson starts off with an espresso and a deliziosa, before trying his hand at rolling out the dough for the shells. After Action, Biagio, and the crew finish frying the cannoli shells, Bronson unveils his special flavor cannoli cream. Enjoy.
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The Cake Boss Reveals His Lobster Tail Recipe | Cool Cakes 11
The Cake Boss Buddy Valastro and his youngest son Carlo reveal their secret family lobster tail recipe and techniques. Click SHOW MORE for full recipe.
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Lobster Tail Recipe
Lobster Tail Dough:
Yield: 32 pieces lobster tails
8.75 cups all purpose flour
2.5 cups water
1 tbsp kosher salt
3 to 4 cups shortening, vegetable
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Method:
Place flour, water, and salt into a stand mixer with a dough hook, mix on low speed until a uniform dough is formed (15-20 min).
Lightly flour your work surface and place dough on it.
Roll the dough as thin as possible ( you can use a pasta machine) by hand and evenly across the table
Roll dough onto rolling pin and get set up for stretching.
Place dough in front and work beneath the dough and stretching it to transparent. (dough may tear a little, its ok, but not to much)
Beginning from the top, smear shortening over dough, start small and roll up the dough while stretching it out.
continue to roll it up until you have a 2 inch diameter and 3-4 feet wide roll. Smear shortening over entire roll.
Allow to rest 1.5-2.5 hours or covered overnight.
Allow to come up to room temp and stretch the dough to even out the roll and shrink the pieces down.
cut 4 inches off each end , then cut 3/4 inch slices of the roll to get the shell.
Lobster tail puff batter
1 cup water
6 tbsp unsalted butter
1/8 tsp kosher salt
1 cup AP flour
4 ex-large eggs
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Method:
Place water, butter, and salt into a pot and bring to a boil over high heat, add flour and continue to stir until a uniform soft dough is formed. No visible flour lumps should be present after cooking about 2 min. Transfer dough to mixer bowl fitted with paddle attachment. Turn on high and allow steam to reside. Once steam stops, but dough is still warm, add eggs one at a time allow each egg to absorb into the dough, scrape in between additions. Once all eggs are added, scrape again, and get ready to use with lobster tails.
Produced by Cakehouse Media
Starring Buddy Valastro & Carlo Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producers: Chad Durkin and Erin McGinn
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Assistant Camera: Matt Antonucci
Intern: Jack Smith
Editor: Andy Mills
Music: artlist.io
2018
Contact: andrew@cakehousemedia.com
How to Make Cannoli from Scratch | Homemade Cannoli Recipe
#cannoli #recipe #leavethegun
How to Make Cannoli from Scratch | Homemade Cannoli Recipe
Everyone loves cannoli, but very few people try making them from scratch. It's easier than you might think, though, and the results will far exceed anything you can buy pre-made! Today, Eva shares her recipe for making (and filling!) traditional Sicilian cannoli shells.
If you enjoy this cannoli recipe, give the video a thumbs-up and subscribe to the channel!
00:00 Homemade Cannoli
00:19 Ingredients for Making Cannoli Shells
00:42 How to Make Cannoli Shell Dough
02:54 How to Make Cannoli Filling
06:10 How to Make Chocolate Cannoli Filling
06:44 How to Make Cannoli Shells
10:02 How to Fry Cannoli Shells
11:10 How to Fill & Decorate Cannoli
12:35 Buon Appetito!
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ITALIAN CANNOLI RECIPE | How to Make Sicilian Cannoli Shells and Cream
Italian Cannoli Recipe is one of the most loved Italian desserts in the entire world. Recreate my version of this Sicilian Cannoli using a mix of creamy ricotta and candied fruit. The result? HEAVEN IN YOUR MOUTH!
#cannoli #cannolishells #cannolicream
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Italian Style Food Revolution
INGREDIENTS FOR PASTRY:
1 tsp cinnamon
1 tsp choc powder/cocoa
1 tsp table salt
1 tsp ground coffee
1 egg
1 tsp icing suguar
250g plain flour
30ml white vinegar
30ml Marsala (this can be difficult to find so you can replace it with Amaretto or Frangelico)
50g lard
Peanut Oil (for frying)
INGREDIENTS FOR FILLING:
500g creamy ricotta cheese
200g white sugar
Candied cherries, glazed oranges, glazed lemon (as much as you like)
UTENSILS:
2 medium sized mixing bowls
Whisk
Medium sized sieve
4 metal tubes for making cannoli (you will not be able to achieve the shell shape without this!)
Cookie cutter (9cm in diameter)
Pastry bag (Or a zip lock bag if you don’t have one!)
STEP ONE – PREPARING THE PASTRY:
1. Sift the flour into a mixing bowl, then add the salt, cocoa, coffee powder, icing sugar and cinnamon
2. Next, add the lard
3. Break the egg into the bowl and mix everything together really well using your hands
4. Adding just a small amount at a time, pour in the Marsala & white wine vinegar, and mix it through. Do this gradually to make sure the dough remains soft and firm, and you might reach the consistency you need without adding all of these liquids
5. Add a small amount of flour to your work bench an continue to knead the dough on top
6. All of your ingredients should have come together at this point and it will feel a bit harder than bread dough
7. Wrap it in cling film (glad wrap) and leave it in the fridge for 1 hour
STEP TWO – PREPARING THE FILLING:
1. Dice the glazed oranges & lemon into small pieces
2. Cut the cherries in half
3. Strain the water out of the ricotta and put it into a mixing bowl
4. Add 200g sugar
5. Mix well using a whisk until the sugar starts to break down
6. Add the glazed fruit, leaving the candied cherries aside for later
7. Cover the ricotta mix using cling film (glad wrap) and let it rest in the fridge for at least an hour
FRYING THE CANNOLI SHELLS
1. Remove the dough from the fridge and cut a piece from the end
2. Add some flour to the work bench, place the dough in the centre, and begin to spread it out into a circle using a rolling pin. It should be no more than 1-2mm thick
3. Using a round cookie cutter, cut out a circle, then lift it out and wrap it around one of the metal tubes until the ends meet and join the two together using a small amount of egg white
4. Repeat this, covering all of the metal tubes
5. Once the oil has reached 170-180°C, drop in two shells at a time, and allowing them to cook for around 2 minutes. Keep an eye on them, they should be brown but not burnt!
VINCENZO’S TIP: If you try to fry more than two at a time, the oil will start to cool down and you won’t get a good result!
6. Only once the shells have completely cooled (this will take around 20 minutes), remove the metal tube and now they are ready to be filled!
HOW TO SERVE
The shells should only be filled just before you serve or they won’t stay crispy!
When it is time for dessert, fill a pastry bag with ricotta, squeezing it into the tubes, getting enough on both sides, and decorating each one off with half a cherry or lemon
VINCENZO’S TIP: If you don’t have a pastry bag, just fill a small zip lock bag with the cream, and cut off one of the corners, leaving a hole just big enough to push the candied fruit through
Dust a generous amount of icing sugar over the top using a sieve…
E ora si mangia…Vincenzo’s Plate…ENJOY!
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Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern,
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