7
CANNOLI FILLING
Any of the included pizzelle recipes can be
formed into cannoli shells using the included
rolling dowel. After forming the shells, use
this recipe to fill them using a pastry bag. This
filling may also be served as a dip with broken
up pizzelle.
Makes about 5 cups (enough to fill about
32 cannoli)
3
pounds whole-milk ricotta, drained
overnight in a strainer/colander lined
with paper towels
3/4
cup confectioners’ sugar, sifted
Pinch kosher salt
2
teaspoons pure vanilla extract
½
teaspoon ground cinnamon
1
cup mini chocolate chips
In a large bowl, whisk together the drained
ricotta, sugar, salt, vanilla extract and cin-
namon. When smooth, fold in the chocolate
chips. Refrigerate until ready to use.
Nutritional information per serving (2½ tablespoons):
Calories 127 (54% from fat) • carb. 9g • pro. 5g • fat 8g
sat. fat 5g • chol. 19mg • sod. 51mg • calc. 145mg • fiber
0g
PARMESAN AND BLACK PEPPERCORN
PIZZELLE WITH TOMATO COMPOTE
These pizzelle may be served as a savory
appetizer or as an accompaniment to a meal.
Makes about 3/4 cups of sauce and 10 to 12
pizzelle
Sauce:
2
tablespoons olive oil
12 ounces heirloom cherry tomatoes
1
garlic clove, smashed
10 basil leaves, thinly sliced
¼
teaspoon kosher salt
Pizzelle:
1
cup unbleached, all-purpose flour
½
cup grated or shredded Parmesan cheese
½
teaspoon freshly ground black pepper
¼
teaspoon kosher salt
¼
cup olive oil
¼
cup water
Parmesan shavings, for garnish
Small basil leaves, for garnish
1. Make the sauce: Put the oil in a medium
saucepan over medium-high heat. Once
hot, add the cherry tomatoes and cook until
blistering and just starting to burst. Use a
wooden spoon to smash them and reduce
heat to medium. Simmer, stirring occasionally,
until thickened, about 20 minutes. During
the last minute of cooking, add the smashed
garlic, thinly sliced basil and salt. Remove from
heat and reserve.
2. Make the pizzelle: Put the flour, cheese,
pepper and salt in a large bowl and stir to
combine. Use a hand mixer to add the oil and
water. The mixture should resemble large
clumps.
3. Preheat the Pizzelle Press in the closed
position with the browning control adjustment
set to the darkest setting.
4. Once the green indicator light illuminates, use
the measuring scoop to dollop batter onto
the center of each pizzelle circle. Close cover
and lock to begin the cooking time. The green
indicator light will turn off and re-illuminate
when pizzelle are ready. Use silicone-tipped
tongs to remove the pizzelle and carefully
transfer to a flat cooling rack. Repeat with
remaining batter.
5. To serve, spoon an even amount of sauce on
each pizzelle and garnish with a Parmesan
shaving and small basil leaf. For optimal
crispiness, serve immediately.
Nutritional information per pizzelle with sauce
(about 1 tablespoon):
Calories 98 (50% from fat) • carb. 8g • pro. 1g • fat 7g
sat. fat 1g • chol. 0mg • sod. 96mg • calc. 9mg • fiber 0g
