HP F300 manual Noodles, Cannoli Filling, Preheat fryer to 350F

Light and Fresh Tofu Pad Thai

Little italy cannoli

Serves 6-8t

MAIN COURSES

Serves 2-4

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

DIRECTIONS

3 ounces bean sprouts, divided

½ctup 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

INGREDIENTS		&BREAKFAST DESSERTS
Cannoli:	Filling:
1 ½ cups all-purpose flour	¾ cup whole milk ricotta
1 tablespoon sugar	¾ cup mascarpone cheese
½ teaspoon ground cinnamon	½ cup confectioners’ sugar
2 tablespoons chilled unsalted	Seeds of ½ a vanilla bean (split,
butter, cut into cubes	seeds removed, discard pod),
½ cup limoncello or orange	or 1 ½ teaspoon vanilla
liqueur	extract
1 egg, beaten	¼ teaspoon cinnamon

DIRECTIONS teaspoon of salt

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

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.

Tip

Fill these with cheese filling just before serving to keep shells crispy.

	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.

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