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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
 
MMMMM

... "A musicologist is a man who can read music but can't hear it"Thomas
eecham
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