MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Iris Breakfast Pastry
 Categories: Breads, Desserts, Cheese, Chocolate, Citrus
      Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
    3/4 lb Ricotta
      2 tb Granulated sugar
      1 tb Chocolate chips or shavings
      1 tb Diced candied citron
      1 pn Cinnamon
      1 ts Orange zest
      1 dr Vanilla

MMMMM-------------------------OUTER PART------------------------------
      6    Rolls; can be day old
      1 lb Fine Italian bread crumbs;
           - sifted in a wide container
      2 lg Eggs
      1 c  Milk
      1 tb Flour
           Canola or peanut oil

  Equipment: Deep fryer or a large saute pan.

  Filling:

  Ahead of time, in a bowl mix well the ricotta and sugar until
  smooth. Blend in the chocolate, citron, orange zest, cinnamon, and
  the vanilla; store in the refrigerator overnight.

  Iris:

  Make a round hole at the bottom of each roll, the size of a
  quarter; keep the pieces on the side to be used as lids.

  Carefully take out the soft part (the muddica) from the inside of
  the rolls, through the hole.

  Assembly & Frying:

  Place the milk in a wide bowl.

  Fill the rolls with the ricotta cream, place the lids to cover the
  holes and set the iris in the bowl with the milk, and turn them, to
  allow the bread to absorb some of the liquid.

  In a wide bowl beat the eggs, add the flour and mix until smooth.
  Add some milk if batter is too thick.

  Iris:

  Remove the iris from the milk bowl and place on a tray to allow
  dripping for a few minutes.

  Place the iris into the egg mixture, one at a time.

  Remove from egg mixture, let the egg mixture drip for a few
  seconds, and then place them in the container with the
  breadcrumbs.

  Squeeze the breadcrumbs into the iris and continue rolling it in
  your hands, gently compact the breadcrumbs and reshape it into a
  ball. Set the breaded iris into a pan or dish. Once the iris have
  been battered and breaded, move them on to the fryer.

  For frying the iris use your preferred oil. We suggest canola or
  peanut oil. If using a deep fryer, heat oil at 350°F/175°C, place
  iris in basket and fry them until golden brown. Remove from oil and
  dry on paper towels.

  If using a pan, at a medium heat, in a heavy, large saute pan put
  in 2-1/2" of oil and warm it to 350°F/175°C, or until is hot but
  before it reaches the smoking point.

  Very carefully lower the iris into the oil, a few at a time,
  turning and slowly frying them on all side, until golden brown.
  With a slotted spoon, remove from oil and dry on paper towels.

  Serve warm with cappuccino or your preferred beverage.

  Recipe FROM: http://www.siciliancookingplus.com

  Uncle Dirty Dave's Archives

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