Lunchbreak: Affresco Chef Sergio Lazzara makes cartocci

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Affresco Restaurant
11 N. Northwest Highway
Park Ridge
(847) 292-0233
www.affrescopizzeria.com

Cartocci

Ingredients:

Filling/Cream
3/4 cup whole milk ricotta cheese (drained overnight with cheesecloth and squeezed dry)
1/4 cup granulated sugar
1/2 tsp Triple Sec
1/2 tsp ground cinnamon

Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups all purpose flour
1 teaspoon salt

Directions:
Knead ingredients for 12 minutes and let rest for 1.5 hour to let dough rise. Roll out dough to about 1 inch thick and 6 inches long and cut into 6-8 inch strips. (Should make 6-8 servings.) Heat frying pan to 350 degrees and drop dough sticks into the oil keep rotating sticks until they are a nice golden brown in color. Pull sticks out and toss in a large mixing bowl filled with sugar. In a separate serving bowl add cannoli cream, dough sticks and drizzle with melted chocolate.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s