Our friends The Board Couple love to learn about food and wine. A recent trip to Italy has inspired them to learn how to make Cannoli. Monica joins us with more.

For the pastry rolls:

250 g finest flour
15 g sugar
30 g lard
Salt, a pinch
1 tsp powdered cinnamon
60 ml Marsala wine
20 ml Alcohol
30 ml water
Beaten egg to glaze
For the filling

2.2 lb ricotta cheese
8.82502 oz sugar
80 g candied fruit
80 g bitter chocolate, chopped
2.8 oz vanilla
1 oz cinnamon
lard, for frying (or extravirgin olive oil).
pistachio, chopped
confectioners sugar
To make the pastry rolls, rub the lard, sugar, salt and a pinch of cinnamon into the flour, then mix with the Marsala, alcohol and water.

Work until the dough becomes almost solid, then leave for 30 minutes.

Roll out until the dough is very thin and cut into squares of 5 inches each.

Roll obliquely around a greased cane (tube), brush the two corners with a little beaten egg and press, to seal well.

Deepfry in a pan with hot lard or oil, until they turn brownish.

Place on absorbent paper to eliminate the grease excess; when cold, remove the cane.

Prepare the ricotta filling, passing the cheese through a finemesh sieve.

Mix with cinnamon powder, vanilla and sugar, previously pulverized with a mortar and pestle.

Work thoroughly with a spoon, then add the candied fruit and chocolate; refrigerate.

Before serving, fill the rolls with the mixture, decorate with pistachio, dust with confectioners sugar and serve.

THE BOARD COUPLE
2218 N Zarzamora St, San Antonio
804 High St., Comfort
Phone: (210) 5732100

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