DIRECTIONS
1. Cover rice sticks with hot water and let soften for 10 to 15
minutes, stirring occasionally to prevent clumping.
2. Preheat fryer to 350°F.
3. Heat peanut oil in a skillet over medium heat and add scallions and
garlic. Sauté for about 2 minutes or until fragrant. Remove scallions
and garlic and place in a large bowl.
4. Add eggs to skillet and scramble, using a spoon to break up the
eggs.
5. Add scrambled eggs to scallions and garlic.
6. Toss tofu in flour and salt, and immediately place in a single layer in
the basket and fry for about 4 minutes or until light golden brown.
Drain on paper towels.
7. In a small bowl, combine fish sauce, sugar, and rice wine vinegar.
8. Drain noodles, and combine with bean sprouts and sauce in a bowl.
Gently stir in tofu, and top with peanuts and a wedge of lime.
INGREDIENTS
Noodles:
4 ounces rice stick noodles
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon rice wine vinegar
3 ounces bean sprouts, divided
½
ctup roasted salted peanuts,
chopped, divided
1 lime, cut into wedges
Tofu:
8 ounces extra firm tofu, cut into
1” cubes
½ cup flour
1 teaspoon kosher salt
LIGHT ANd FRESH TOFu PAd THAI
Serves 2-4
LITTLE ITALY cANNOLI
DIRECTIONS
1. In a food processor, combine flour, sugar and cinnamon. Pulsing briefly, add
butter until it resembles coarse meal. Remove dough from food processor and
place in a large bowl.
2. With a fork, stir in liqueur. Form into a ball (dough will be crumbly), wrap in
plastic wrap and refrigerate for 1 hour.
3. To make filling, combine ricotta, mascarpone, sugar, vanilla beans, cinnamon &
salt.
4. Preheat fryer to 350°F.
5. Remove dough from the refrigerator, and divide into 6 balls. Lightly dust a work
surface with flour, and roll out each ball to a
1
/
16
” thickness. Cut dough with a 4
inch circular cookie cutter or bowl.
6. Form each dough circle around a cannoli form, overlapping ends and sealing
securely with the egg wash. Brush the outside of each cannoli with egg wash.
7. Lay cannoli in a single layer in the basket, and lower into the oil. Fry until golden
brown, about 2 minutes. Allow to cool completely on a plate lined with paper
towels. Remove cannoli molds.
8. Using a pastry bag or a small spoon, fill the fried cannoli shells with the cheese
mixture. If you don’t have a pastry bag, simply cut
¼
" corner off of a plastic
storage bag, fill the bag, and pipe the cheese mixture into the cannoli shell.
9. Sprinkle cannoli with confectioners’ sugar before serving.
INGREDIENTS
Cannoli:
1
½
cups all-purpose flour
1 tablespoon sugar
½
teaspoon ground cinnamon
2 tablespoons chilled unsalted
butter, cut into cubes
½ cup limoncello or orange
liqueur
1 egg, beaten
Filling:
¾
cup whole milk ricotta
¾
cup mascarpone cheese
½ cup confectioners’ sugar
Seeds of ½ a vanilla bean (split,
seeds removed, discard pod),
or 1 ½ teaspoon vanilla
extract
¼
teaspoon cinnamon
¼
teaspoon of salt
Tip
Fill these with cheese filling just
before serving to keep shells
crispy.
Serves 6-8t
MAIN COURSES
BREAKF
AST &
DESSERTS
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