Recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Photography by John Valls
CANNOLI WITH BING CHERRY SAUCE
Makes enough for a big party
CANNOLI DOUGH
4 cup flour
1⁄4 cup sugar
1 1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄4 cup shortening
2 yolks
3⁄4 cup marsala wine
RICOTTA FILLING
1 lb. ricotta cheese
1 cup powdered sugar
1/2 cup shaved dark chocolate
zest of 1 orange
1/2 teaspoon cinnamon
BING CHERRY SAUCE
1 quart Bing cherries
1/2 cup sugar
1 cup port wine
1 tablespoon cornstarch
2 tablespoons water
squeeze of fresh lemon
pinch of salt
DOUGH
Mix flour, sugar, cinnamon, and salt in mixer bowl until well incorporated. Add in shortening and mix in by hand until coarse and crumbly. Add yolks and marsala, knead by hand until incorporated and mix with dough hook on low for 10 minutes. Chill for at least two hours before rolling.
Rolling: roll using pasta roller, dusting with flour to keep from tearing. Roll to the #2 setting on pasta roller. Then cut into 3 inch circles. Wrap around cannoli rings and fry submerged until brown and crispy. Cool.
FOR THE FILLING
Mix ricotta, powdered sugar, orange zest, shaved chocolate and cinnamon on high for 1 minute. Put filling in a pastry bag and pipe the filling into the cannoli shell.
Dust with a little powdered sugar. Serve with fresh bing cherry sauce and roasted pistachios.
FOR THE FRESH BING CHERRY SAUCE
Wash and pit 1 quart of bing cherries
Put in a small pot with 1/2 cup sugar and 1 cup port wine
Bring to a simmer.
Thicken mixture with a small amount of slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Cook briefly. 1 minute.
Finish with a big squeeze of fresh lemon and a small pinch of salt.
May be used as a warm sauce or served chilled.
LOCAL WINE PAIRING
Anne Amie
'Late Harvest Müller-Thurgau'
Vin Doux
(Willamette Valley, OR)