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Pastry Chef Dahlia Narvaez of Mozza  Los Angeles, CA
Pastry Chef Dahlia Narvaez
Mozza
6602 Melrose Avenue
Los Angeles, CA 90038
(323) 297-0100
www.mozza-la.com
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Fritelle di Riso with Nocello-Soaked Raisins and Banana Gelato

Fritelle di Riso with Nocello-Soaked Raisins and Banana Gelato
Pastry Chef Dahlia Narvaez of Mozza – Los Angeles, CA
Adapted by StarChefs.com
April 2010
Yield: 8 servings

 

INGREDIENTS

Canoli Dough:
3 cups all-purpose flour, plus more for dusting
¼ cup sugar
1 teaspoon kosher salt
1 cup red wine
¼ cup extra virgin olive oil
2 teaspoons white wine vinegar

Pastry Cream:
7 extra large egg yolks
½ cup sugar
2 tablespoons unbleached pastry or all-purpose flour
2 tablespoons cornstarch
1 pint whole milk
1 vanilla bean, seeds and pulp scraped

Rice Pudding:
1 pint whole milk
½ cup Arborio rice
¼ cup sugar
¼ teaspoon kosher salt
1 stick cinnamon
Freshly grated nutmeg
1 vanilla bean, seeds and pulp scraped

Nocello-Soaked Raisins:
1 cup raisins
1 cup Nocello liquor (AKA walnut liquor; substitute rum or brandy)
2 teaspoons cornstarch

To Assemble and Serve:
2 extra large egg whites
Canola oil for deep-frying
½ cup sugar
1 teaspoon ground cinnamon
Powdered sugar
Banana gelato

METHOD

For the Canoli Dough:
Combine the flour, sugar, and salt in the bowl of a standing mixer and run the mixer just to mix the ingredients. In a separate, medium bowl, combine the wine, olive oil, and vinegar and add it to the bowl with the dry ingredients. Run the mixer on low speed to bring the dough together. Turn the dough out onto a lightly-floured work surface and knead it for a few minutes. Form the dough into a ball, wrap it in plastic wrap, and store it in the refrigerator to chill for at least an hour and up to a week.

Fix a pasta sheeter to the widest gauge and then portion cannoli dough in 4 pieces.  Gradually pass the dough through the sheeter, dusting with flour as needed, sheeting the dough to the thinnest gauge. Flour the finished sheets to avoid sticking.  

Place 1 sheet of the cannoli dough on the floured work surface. Use a 3-inch square fluted cookie cutter to cut squares out of the dough, cutting the squares as close as possible, as you will not re-roll the dough. Discard the dough scraps and place the squares on the prepared sheet pan, overlapping in necessary. Repeat with the remaining sheets of dough. Reserve.

For the Pastry Cream:
Beat the egg yolks and sugar together in the bowl of a standing mixer fitted with a whisk attachment until it is very thick and pale yellow in color, or ribbon stage. In another bowl, sift the flour and cornstarch together. Add them to the bowl with the eggs and whisk on low speed, just to combine. Remove the bowl from stand and set aside. Meanwhile, warm the milk in a large saucepan over high heat. Add the pod, seeds, and pulp of the vanilla bean. Bring milk to a boil, then immediately remove from the heat. Remove the vanilla bean pod. Pour a quarter of the heated milk into the egg mixture to temper, whisking constantly to prevent cooking. Gradually pour the egg-milk mixture to the saucepan with the milk, whisking constantly, and cook the pastry cream over medium heat, whisking constantly, until the cream bubbles in the center and coats the back of a wooden spoon. Remove from the heat and strain the cream through a fine-mesh sieve into a bowl. Place a piece of plastic wrap onto the surface of the pastry cream to prevent a skin forming; set aside in ice water to chill.

For the Rice Pudding:
Combine the milk, rice, sugar, salt, and cinnamon in a medium ovenproof saucepan. Grate 10 to 12 gratings of nutmeg into the saucepan. Add the pod, seeds, and pulp of the vanilla bean to the pot. Stir to combine the ingredients and bring the milk to a boil over high heat. Reduce the heat, cover the pot tightly with a tight-fitting lid or aluminum foil, and cook the rice at a low simmer until all the liquid is absorbed and the rice is cooked through, about 20 minutes. Turn off the heat, uncover the rice, and let it cool to room temperature, covered. When the rice has cooled, remove and discard the cinnamon stick and the vanilla bean pod. Cover the rice or place it in an airtight container and refrigerate until the rice is chilled, at least 30 minutes. 

For the Nocello-Soaked Raisins:
Combine the raisins and Nocello in a medium saucepan and bring to a simmer over low heat. Continue to simmer the raisins for about 10 minutes, until they plump up and the sauce is thick and syrupy. While the raisins are cooking, whisk the cornstarch with ¾ cup of water in a small bowl. Increase the heat to medium and gradually add the slurry to the raisin sauce, whisking, and cook the sauce for 2 to 3 minutes to thicken it and cook off the cornstarch. Turn off the heat.

To Assemble and Serve:
Fill a medium saucepan at least 6 inches deep with oil to 350ºF. While oil is heating, stir 2 cups of the cooked rice in a medium bowl with 1 cup of the pastry cream. Lightly flour a clean, flat work surface and line a sheet pan with parchment paper. Whisk the egg whites together in a small bowl and have a pastry brush nearby. Place two or three of the dough squares on the work surface on a lightly-dusted work surface. Dip a pastry brush into the egg white and brush the edges of each square with the egg wash. Neatly spoon 1 heaping tablespoon of the rice filling into the center of each square. When all the squares have been filled, lightly flour your fingertips. Carefully lift one corner of the square and fold it in half diagonally. Use the corner of the cutter to press on the two sealed sides of the triangle, pressing it closed.

Line a sheet pan with paper towels. Stir the sugar and cinnamon together in a small bowl and set aside. Once oil is heated, carefully slide small batches of the fritelle into the oil in a single layer and fry them until they are golden brown and blistered, about 2 minutes per side, turning the fritelle as they brown. Use a strainer to remove the fritelle from the oil to the lined sheet pan. Sprinkle the fritelle with cinnamon-sugar while they’re hot and repeat, frying the remaining fritelle in the same way. Reserve your fried fritelle on a small plate lined with paper towels.

To serve, spoon a teaspoon of warmed raisins onto each of 4 plates. Dust with powdered sugar. Serve with a quenelle of banana gelato.



 

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