Delicious and fun twist on traditional Italian Cannoli…makes a perfect dessert dip for holiday gatherings.
Italian Nachos
Ingredients
1 cup Mascarpone Cheese
3 cups fresh Ricotta Cheese
⅛ teaspoon pure vanilla powder (can substitute ½ teaspoon vanilla pure extract)
½ teaspoon pure vanilla extract
2 cup confectioners’ sugar
4 cups blended La Spagnola Vegetable and Olive Oils
8 flour Fajita Style Tortillas cut into eighths
2 cups granulated sugar
4 tablespoon ground italian cinnamon
½ cup mini chocolate morsels
1 tablespoon of holiday or festive candy pieces(optional)
Step-by-Step
1 Combine first five ingredients in bowl of stand mixer fitted with paddle attachment; mix on high speed 1 minute until smooth; reserve ricotta mixture
2 Combine sugar and cinnamon in medium mixing bowl; mix well
3 Line one cookie sheet with wire cookie rack; set aside near frying pan
4 In medium frying pan heat oil over high heat setting 3-4 minutes or until very hot
5 Working in batches carefully arrange 5-8 tortilla pieces in hot oil; cook 1 minute or until golden in color
6 Using long kitchen tongs, turn pieces; cook 1 additional minute
7 Using tongs remove golden pieces from oil ; arrange hot pieces standing up on wire cookie rack allowing excess oil to drip onto paper towel
8 Repeat steps 5-7 with remaining tortillas
9 Working in batches of 4-5, toss hot tortillas in cinnamon sugar mixture, coat all sides; reserve
10 Transfer reserved ricotta mixture to serving bowl, sprinkle top with chocolate morsels and optional candy pieces; place bowl in center of serving platter
11 Arrange cinnamon sugar tortillas around bowl on serving platter
Fresh Ricotta can be purchased at J. Pace & Sons, in Saugus Ma.
Note~Tortillas can be made up to 1 day ahead and stored in an airtight container at room temperature and the ricotta mixture can be prepared and stored refrigerated in airtight container up to 3 days
Good Morning Gloucester 