MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Iris Breakfast Pastry
Categories: Breads, Desserts, Cheese, Chocolate, Citrus
Yield: 6 Servings
MMMMM--------------------------FILLING-------------------------------
3/4 lb Ricotta
2 tb Granulated sugar
1 tb Chocolate chips or shavings
1 tb Diced candied citron
1 pn Cinnamon
1 ts Orange zest
1 dr Vanilla
MMMMM-------------------------OUTER PART------------------------------
6 Rolls; can be day old
1 lb Fine Italian bread crumbs;
- sifted in a wide container
2 lg Eggs
1 c Milk
1 tb Flour
Canola or peanut oil
Equipment: Deep fryer or a large saute pan.
Filling:
Ahead of time, in a bowl mix well the ricotta and sugar until
smooth. Blend in the chocolate, citron, orange zest, cinnamon, and
the vanilla; store in the refrigerator overnight.
Iris:
Make a round hole at the bottom of each roll, the size of a
quarter; keep the pieces on the side to be used as lids.
Carefully take out the soft part (the muddica) from the inside of
the rolls, through the hole.
Assembly & Frying:
Place the milk in a wide bowl.
Fill the rolls with the ricotta cream, place the lids to cover the
holes and set the iris in the bowl with the milk, and turn them, to
allow the bread to absorb some of the liquid.
In a wide bowl beat the eggs, add the flour and mix until smooth.
Add some milk if batter is too thick.
Iris:
Remove the iris from the milk bowl and place on a tray to allow
dripping for a few minutes.
Place the iris into the egg mixture, one at a time.
Remove from egg mixture, let the egg mixture drip for a few
seconds, and then place them in the container with the
breadcrumbs.
Squeeze the breadcrumbs into the iris and continue rolling it in
your hands, gently compact the breadcrumbs and reshape it into a
ball. Set the breaded iris into a pan or dish. Once the iris have
been battered and breaded, move them on to the fryer.
For frying the iris use your preferred oil. We suggest canola or
peanut oil. If using a deep fryer, heat oil at 350 F/175 C, place
iris in basket and fry them until golden brown. Remove from oil and
dry on paper towels.
If using a pan, at a medium heat, in a heavy, large saute pan put
in 2-1/2" of oil and warm it to 350 F/175 C, or until is hot but
before it reaches the smoking point.
Very carefully lower the iris into the oil, a few at a time,
turning and slowly frying them on all side, until golden brown.
With a slotted spoon, remove from oil and dry on paper towels.
Serve warm with cappuccino or your preferred beverage.
Recipe FROM:
http://www.siciliancookingplus.com
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