16 Italian Meat Cannoli Recipe Unlock Flavor Sensations!

Ingredients:

Cannoli Shells:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/4 cup white wine
• 1 egg white
• Vegetable oil for frying

Filling:

• 1/2 pound Italian sausage, removed from casing
• 1/2 pound ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

Cannoli Shells:

1. In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs.
2. Add in white wine and egg white and mix until the dough comes together.
3. On a floured surface, roll out the dough to 1/8 inch thickness. Using a round cookie cutter, cut out circles about 4 inches in diameter.
4. Heat vegetable oil in a deep skillet or pot to 375°F.
5. Carefully wrap each dough circle around a cannoli tube, sealing the edges with a little water.
6. Fry the cannoli shells for about 1-2 minutes, until golden brown. Remove from oil and let cool before removing the shells from the tubes.

Filling:

1. In a large skillet, cook Italian sausage and ground beef over medium heat until browned. Drain the fat.
2. Add in diced onion, diced bell pepper, minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for an additional 5 minutes.
3. Remove from heat and let cool slightly. Stir in grated Parmesan cheese, shredded mozzarella cheese, chopped fresh parsley, and salt and pepper to taste.
4. Fill each cooled cannoli shell with the meat mixture using a piping bag or spoon.

HTML Code:

<h2>Ingredients:</h2> <h3>Cannoli Shells:</h3> <ul> <li><b>1 cup</b> all-purpose flour</li> <li><b>1 tablespoon</b> granulated sugar</li> <li><b>1/4 teaspoon</b> salt</li> <li><b>1/4 cup</b> cold unsalted butter, cut into small pieces</li> <li><b>1/4 cup</b> white wine</li> <li><b>1 egg white</b></li> <li><b>Vegetable oil</b> for frying</li> </ul> <h3>Filling:</h3> <ul> <li><b>1/2 pound</b> Italian sausage, removed from casing</li> <li><b>1/2 pound</b> ground beef</li> <li><b>1/2 cup</b> diced onion</li> <li><b>1/2 cup</b> diced bell pepper</li> <li><b>2 cloves</b> garlic, minced</li> <li><b>1/2 teaspoon</b> dried oregano</li> <li><b>1/2 teaspoon</b> dried basil</li> <li><b>1/2 teaspoon</b> red pepper flakes</li> <li><b>1/2 cup</b> grated Parmesan cheese</li> <li><b>1/4 cup</b> shredded mozzarella cheese</li> <li><b>1/4 cup</b> chopped fresh parsley</li> <li><b>Salt and pepper</b> to taste</li> </ul> <h2>Instructions:</h2> <h3>Cannoli Shells:</h3> <ol> <li>In a large mixing bowl, combine <b>all-purpose flour</b>, <b>granulated sugar</b>, and <b>salt</b>. Cut in <b>cold unsalted butter</b> until the mixture resembles coarse crumbs.</li> <li>Add in <b>white wine</b> and <b>egg white</b> and mix until the dough comes together.</li> <li>On a floured surface, roll out the dough to 1/8 inch thickness. Using a round cookie cutter, cut out circles about 4 inches in diameter.</li> <li>Heat <b>vegetable oil</b> in a deep skillet or pot to 375°F.</li> <li>Carefully wrap each dough circle around a cannoli tube, sealing the edges with a little water.</li> <li>Fry the cannoli shells for about 1-2 minutes, until golden brown. Remove from oil and let cool before removing the shells from the tubes.</li> </ol> <h3>Filling:</h3> <ol> <li>In a large skillet, cook <b>Italian sausage</b> and <b>ground beef</b> over medium heat until browned. Drain the fat.</li> <li>Add in <b>diced onion</b>, <b>diced bell pepper</b>, <b>minced garlic</b>, <b>dried oregano</b>, <b>dried basil</b>, and <b>red pepper flakes</b>. Cook for an additional 5 minutes.</li> <li>Remove from heat and let cool slightly. Stir in <b>grated Parmesan cheese</b>, <b>shredded mozzarella cheese</b>, <b>chopped fresh parsley</b>, and salt and pepper to taste.</li> <li>Fill each cooled cannoli shell with the meat mixture using a piping bag or spoon.</li> </ol>