Lunchbreak: Affresco Chef Sergio Lazzara makes cartocci

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



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

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

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.

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