Tuesday, December 4, 2018

Italian-American Celebrity Chef/TV Host Pioneer, Mary Ann Esposito Chats with CiaoDC on Her Lifelong Food Adventures in Italy!

CiaoDC Publisher, Alyssa Ciccone, chats with friend, Celebrity Chef/TV-Host and renowned author, Mary Ann Esposito on being the pioneer of Italian TV food shows; a family business; and her love letter to Italy, Ciao Italia: My Lifelong Food Adventures in Italy!  Be a part of the conversation here.

"Food is the glue of every family."
-Mary Ann Esposito, Italian Celebrity Chef/TV Host/Renowned Author

CiaoDC followers will receive an autographed book at a 10% discount!  Purchase your order here. use promo code CIAODC.

Enjoy Mary Ann's delicious "Deconstructed Cannoli" recipe below.  Learn the story behind this recipe in her book and CiaoDC Chat. 

Here is an unconventional way to make cannoli without having to wrap dough around a tubular form. Instead of wrapping the dough around a tubular form, roll and cut the dough into round disks and fry them. Sandwich the rich ricotta filling between the disks.

Deconstructed Cannoli
Cannoli Decostruiti
Serves 8

Ricotta Cheese Filling
1-1/2 cups whole-milk ricotta cheese, well drained*
3- tablespoons Confectioners sugar
2- teaspoons cinnamon
½ -cup heavy cream
1-1/2 cups coarsely chopped semi sweet chocolate
½- cup natural pistachio nuts, minced
1 cup whipped cream

Cannoli Dough
1-cup unbleached all purpose flour
1-tablespoon sugar
1-tablespoon butter
4 to 5 tablespoons Marsala wine

To fry
2 cups vegetable oil
Colored sugar sprinkles
Confectioners' sugar

In a bowl, whip the cheese, sugar, cinnamon and heavy cream and beat together until smooth. Stir in half the chocolate and half the nuts and cover and refrigerate.

To make the dough, place the flour in a bowl or food processor. Add the butter and sugar and mix with a fork or process until the mixture resembles coarse meal. Slowly add the wine and process until a ball of dough forms. Add additional wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 3 minutes. Wrap the dough and refrigerate it for 45 minutes.
Place the chilled dough on a floured work surface and divide in half. Work with one piece of dough at a time; keep the remaining dough covered. Roll the dough out into a very thin long rectangle about 14 inches long and 4 inches wide, either by hand or using a pasta machine set to the highest setting. Cut the dough into 3-inch circles. Place them on a towel lined baking sheet.

Heat the vegetable oil to 375ºF. n a heavy-duty pot and fry the disks a few at a time until golden brown. Remove them with a slotted spoon and drain them on absorbent paper. Cool to room temperature.

To serve, lay one disk on an individual dessert plate and spread about 2 tablespoons of the ricotta filing over the disk. Top with a second disk and spread 2 more tablespoons of the ricotta mixture. Top with third disk and add a doll-up of whipped cream and sprinkle the cream with a few of the reserved nuts and chocolate. Dust with confectioners' sugar over the top
Serve at once.
·       It is difficult to find sheep’s milk ricotta but if you can, use it.
Recipe from CIAO ITALIA (My Lifelong Food Adventures in Italy) Mary Ann Esposito

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