Recipe Booklet

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
¾ 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 cinna
-
mon. 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 ¾ 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