AB & J Cannoli
1/3 Cup Dry red wine
2 Tbsp. ENZO Organic Extra Vrgin Olive Oil
1 Tsp. ENZO Organic White Wine Vinegar
1½ Cup Unbleached all-purpose flour, plus more for dusting
2 Tbsp. Granulated sugar
¼ Cup Kosher salt Unflavored nonstick cooking spray
2 Egg whites
Grapeseed oil or other neutral flavored oil, for deep frying
16 oz Whole milk ricotta
8 oz Mascarpone
½ Cup Granulated sugar (superfine grain or pulse in food processor)
2 Tsp. Lemon zest
1 Tsp. Vanilla extract
ENZO’S TABLE Jam
ENZO’S TABLE Almond Butter
Whisk the wet ingredients in a medium bowl to combine. Put dry ingredients in the bowl of a standing mixer and mix at a low speed just to combine. With the mixer still running add the wet ingredients, reserving 1 tablespoon, and run the mixer on low speed until the dough comes together. Add the reserved liquid if the dough feels hard and dry, otherwise discard it.
Turn the dough out onto a lightly floured work surface and knead it for a few minutes to bring it together. Form the dough into a ball and wrap it in plastic wrap, place in the refrigerator and chill for at least an hour and up to a week.
Adjust a pasta sheeter gauge to the thickest setting. Line a baking sheet with parchment paper and cut two or three more sheets of parchment paper roughly the same size.
Remove the dough from the refrigerator and cut into quarters. Dust one segment of the dough lightly with flour and pass it through the pasta sheeter, dusting the dough with flour as it passes through, to create long sheets. Adjust the sheeter to the next thinnest setting and repeat with each setting until you have reached the thinnest gauge. Place the sheeted dough on the prepared baking sheet, dust it with flour, and place another sheet of parchment on top. Repeat as necessary.
For the cannoli preparation, spray the cannoli forms thoroughly with cooking spray. Line a baking sheet with parchment paper. Whisk the egg whites together in a small bowl and have a pastry brush handy.
Place one sheet of the prepared, sheeted cannoli dough on a floured work surface. Use a 4-inch round cookie cutter to cut circles as close as you can to one another, making sure to press firmly on the cutter. When you have cut all the circles from one sheet of dough, carefully pull each away and place on a prepared baking sheet. Repeat, cutting the remaining sheets of dough.
Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with oil. Heat the oil over medium-high heat until the thermometer registers 350°F. While the oil is heating, line a baking sheet or a plate with paper towels.
Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3-4 inches deep with oil. Heat the oil over medium-high heat until the thermometer registers 350°F. While the oil is heating, line a baking sheet or a plate with paper towels.
Working in batches and taking care not to overcrowd the pan, carefully drop the dough-wrapped cannoli forms into the oil in a single layer and fry until the cannoli are golden brown and blistered, turning them so they brown evenly, 4 to 5 minutes. Use tongs to lift the cannoli from the oil and transfer them to the paper towels to drain. Add more oil to the pan if it has dropped below 3 inches deep and wait for the oil to heat to 350°F before frying the remaining cannoli. When the cannoli are cool enough to handle, hold on to the metal form with a dishtowel and gently put your other hand around the cannoli, gripping it gently as you pull it so that it doesn’t break as you slide it off, and return it to the baking sheet. If you are reusing the forms, place them in a bowl of ice water to chill. Dry thoroughly and spray them with cooking spray before wrapping them with dough and frying them in the same way. When you have fried all the cannoli shells, set them aside to come to room temp.
For the cannoli filling, use an electric mixer to whip the mascarpone in a large bowl until creamy (about 1-2 minutes). Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon or orange zest and vanilla extract and mix by hand until well combined. Don’t overmix.
Once you have made your filling, split evenly in two bowls, and add desired amount of your favorite ENZO’S TABLE Jam in one bowl and desired amount of your favorite ENZO’S TABLE Almond Butter into the other. Transfer each bowl to two piping bags with large round tip and pipe filling into cooled cannoli shells.