| Potato Cannoli |
| Potato Cannoli |
Combine an Irish staple with creative Italian cooking
techniques and you arrive at great treat! |
| Ingredients |
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| Cooking
Instructions |
- Cut the peeled potato in half lengthwise. From the center of the potato, cut even,
full-length 1/-16 inch or thinner slices on an Asian slicer or mandoline. You should
get 15 to 20 full-size slices.
- Wrap each potato slice around a buttered cannoli tube (about 1 inch wide) or the tip of a metal
pastry cone.
- Set, seam down, on a buttered baking sheet. Brush each slice lightly with melted butter
or margarine (about 1/2 teaspoon per slice).
- Bake in a 400 degree oven until brown (7 to 8 minutes). Let stand until metal forms are
cool enough to touch. Then gently twist and slide potatoes off forms.
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| Comments |
The thinner the slices, the more delicate the
cannoli. If you want them for dipping, use thicker slices. |
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