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Cannoli

  • RecipesMore>>

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>

Ingredients:

  • 1 cup ricotta cheese (preferably the whole-milk variety)
  • 3/4 cup Mascarpone cheese  (it's okay to substitute regular cream cheese if Mascarpone is not available)
  • 12 oz bag of miniature chocolate chips
  • 6 purchased cannoli shells (Look for the cannoli shells at Italian markets.)
  • Powdered sugar

1. Puree ricotta in food processor. Blend in mascarpone.

2. Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of cheese filling with chocolate chips.

3. Serve chilled.  (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered sugar over cannoli.

 

 

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