Recipe courtesy of Jeff Mauro
Deconstructed Cannoli Chips and Dip
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1765
- Total Fat
- 124 g
- Saturated Fat
- 38 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 31 g
- Cholesterol
- 155 mg
- Sodium
- 775 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1765
- Total Fat
- 124 g
- Saturated Fat
- 38 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 31 g
- Cholesterol
- 155 mg
- Sodium
- 775 mg
Ingredients
Directions
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26m
Easy
CLASS
- Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
- Fry the wontons in a single layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a wire rack set over a rimmed baking sheet. Repeat until all the wontons are fried.
- Place the ricotta, sugar and liqueur in a large bowl and stir until well combined. Whip the cream in a separate bowl with a handheld mixer until soft peaks form. Gently fold the whipped cream and 1/2 cup of the chocolate chips into the ricotta mixture.
- Transfer the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of the pistachios, followed by a row of the cherries, then the remaining 1/2 cup chocolate chips. Freshly grate orange zest over the top and plate the wonton chips on the side. Dust the chips with confectioners' sugar and serve.
