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
pn Cinnamon
1 ts Zest of orange
1 Drop vanilla

MMMMM-------------------------OUTER PART------------------------------
6 Rolls; can be day old
1 lb Sifted fine Italian bread
- crumbs 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

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

THE 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
350oF/175oC, 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 inches of oil and warm it to
350oF/175oC, 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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eecham
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