Im so excited for WorldFest 2012. This two day celebration of food, highlights how diverse our community is. You will be able to sample food from Asia, Europe, Africa, Middle East and right here in our backyard.
One stop you can make during WorldFest later this month is at Little Italy. We all love Italian food and The Italian Club Dallas will feature some of it’s favorites. So we thought we would share one of their recipes with you.
For the Dough:
2 1/2 cups flour
1/4 cup sugar
1 tsp ground cinnamon
1 tsp kosher salt
4 tbsp unsalted butter, cubed and chilled
5 tbsp red wine
2 eggs, lightly beaten
1 egg white, lightly beaten
Canola oil for frying
For the Filling:
1 lb ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
3/4 cup confectioner's sugar, sifted
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp orange zest
Amarena cherries, halved, to garnish
Candied orange peel strips, to garnish
Makes about 24 pieces
Dough: In a large bowl, whisk together flour, sugar, cinnamon, and salt; add butter and rub it into the flour with fingers until mixture resembles bread crumbs. Add wine and 2 eggs and mix until dough forms. Transfer dough to floured work surface and knead until smooth, 6 “8 minutes. Wrap in plastic and refrigerate for 1 hour.
Divide dough into quarters; working with one quarter at a time, pass dough through the widest setting on pasta roller. Decrease setting by one notch and pass dough through roller; repeat, decreasing width by one level each time, until 1/16 thick. Using a 4 round cutter, cut out dough and transfer to parchment paper; repeat with remaining dough. Working with one dough circle at a time, wrap dough around a 1 Ã— 4 ¾ cannoli core, and brush edges with egg white to seal. Repeat with remaining dough; set aside.
Pour oil into a 6-quart pot to a depth of 2 and heat over medium-high heat until a deep-fry thermometer reads 350 °. Working in batches, fry cannoli until light brown and crisp, 1 “2 minutes. Using tongs, transfer cannoli to paper towels to drain; while hot, carefully remove cannoli shell from core and set aside on a wire rack to cool.
Filling: Combine ricotta, sugar, vanilla, cinnamon, and orange zest in a large bowl and whisk until smooth, 2 “3 minutes. Transfer to a piping bag fitted with a ¾ -wide plain tip. Pipe ricotta mixture into cannoli shells to fill. Garnish each end with a cherry half and orange peel strip.
Thanks to The Italian Club Dallas for this recipe.
Want to learn more about WorldFest? Here are some details.
Saturday, October 20, 2012 – Noon – 6:00 p.m.
Sunday, October 21, 2012 – Noon – 6:00 p.m.
Addison Circle Park, 4970 Addison Circle Drive
Admission to WorldFest 2012 is $5 at the gate. Discount tickets may be purchased at DFW Albertsons Market locations for $4.
Find out more online at www.addisontexas.net/events/worldfest
SheisDallas is excited to be working with WorldFest 2012 to help get the word out about this delicious event!