Italian Fest comes to the Indy Style Kitchen

Kay Feeney-Caito and Liz  Fiato, Holy Rosary Italian Street Festival Food Manager, gets our taste buds ready for Italian Fest. The city’s much-loved and most-attended church festival! Friday & Saturday, June 13-14, 20145pm – 11pm both nights   www.indyitalianfest.org

Homemade Cannoli shells and filling

Shells

2 cups of flour

2 Tbsp of shortening or Coconut Oil

1 tsp sugar

1 tsp cinnamon

1/4 tsp salt

3/4 cup marsala wine

¾ cup vegetable, canola, or coconut oil

Cream

30 oz Ricotta cheese

8 ounces of Marscapone Cheese

1 tsp almond extract

1 tsp of vanilla extract

1/2 cup powdered sugar

1/4 pistachio instant pudding (if desired)

(Makes ~12 cannolis)

To make the cannoli shells, mix the flour, coconut oil or shortening, sugar, cinnamon, salt and wine together by hand. Knead until a firm ball of dough results. Place in a bowl and let rest for an hour. After an hour, take the dough ball and slice approximately 2 inch strips of dough. Take each strip and roll into smaller balls of dough. Take a rolling pin and roll out dough into 4-6 inch sheets of dough approximately 1/8 inch thick. Wrap dough around cannoli tubes (or makeshift tubes of tinfoil) and pinch ends together. Place the 3/4 cup of vegetable oil into a pan and heat on medium-high. Place the wrapped cannoli tubes into the oil and rotate regularly to be sure not to burn them. Once shells are golden brown, take out of the pan and place on a paper towel on a plate. Remove cannoli tubes.

For the cream, take the ricotta cheese, Marscapone, extracts, sugar, and if you choose, the pistachio extract or pudding and whip with a whisk for 2 minutes until filling is blended and creamy. Once blended, place the cream into the refrigerator for an hour before filling the shells. Once the cream has set up, take a zip-lock bag and place cream inside. Snip a corner of the bag and squeeze filling into the shells. Sprinkle powdered sugar on top to garnish and serve.

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