the Italian version of the U. S. Department of Agriculture's pyramid food pyramid food, but aimed at those who use them as the Mediterranean diet or Italian food. The original food pyramid was designed to try to stem the growing trend of heart disease and other diseases caused by poor diet and poor nutrition. U.S., is because the population is more than a tendency to eat junk food, and essential vitamins skimp on fruits and vegetables.

So how different the Italian food pyramid? Italian food, mainly focuses more on the food pyramid, which form the Mediterranean diet. There are a lot more attention to food consumption that are of plant origin. Not only are fruits and vegetables to eat much Italian, Mediterranean and populations but also to eat more grains, legumes, nuts, seeds, olives and olive oil. This will always make good healthy food that is packaged in vitamins and minerals. We also insist more on the consumption of fish and seafood at least twice a week. No

in recent years have shown that the healthy Mediterranean diet has received much to do with Italy and the Mediterranean as a whole disease is much less chronic relate to the Western diet, such as heart attacks and stroke, as the Italian food pyramid is a pyramid of nutritious foods in the world. It is also one of the tastiest food pyramids to follow. Italian cuisine, with all Mediterranean cuisines, contains some of the best foods that are grown in the region.
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Cannolis

is a great Italian dessert and was told that was developed by Sicilians in Palermo, Italy. These fried wafers filled with a mixture of ricotta, candied fruit, chocolate and other ingredients, and very tasty! Sicilians should have created this great dessert recipe, and I think only delicious. I hope this recipe is relatively easy to follow. It takes some kind of plug or metal tube that is used to form cannoli shells. If you have 3? inch diameter ring or even a 3-inch ring, you must create the shape of their shells, too. You will also need a deep fryer or more that are pretty deep in their shells, in order to float the oil.

Cannoli Shell Ingredients

:

3 cup flour
Unsifted
1 / 4 cinnamon
teaspoon
1 / 2 teaspoon
3 tablespoon salt
granulated sugar
company
2 eggs

2 or a small cut cubes
tablespoon
1 / 4 cup Marsala wine
good
1 – 2 egg whites, lightly beaten The first is

Sift the flour with salt, cinnamon and granulated sugar. You make a good center of your sifted flour mixture. Well, you're in the center added an egg and butter and start mixing with a fork. You will work in the fork of the center of the egg mixture add the egg and flour mixture to wet. Then add the Marsala wine slowly until dough begins to mix with like dough. Then start the dough with hands into a ball of dough, the dough will be. Then, cover the dough and let it grow for 10-15 minutes.

If you have an area of stainless steel to a great job, if you do not need a wooden cutting board. It takes a bit of dust from the area will work with small amounts of flour. Then stretch the dough into 1 / 4 inches thick. Then use the 3? rings and cut in layers around cannoli. Then use the roller to launch oblong circles or ovals. Then dowels or tubes and wrap the dough around cannoli forms. Then you beat the egg white and seal the edges of the dough using a brush or very clean hands if you do not brush. Then roll up the edges slightly so that the lips are very weak or ring on the edge of the cooked product.

At some point, if you're ready to begin cooking oil in its shell, the oil is heated to about 350 degrees. If this is the right temperature to begin to fry two or three at a time into the hot grease to the bottom for 1 minute or until lightly browned. Remove the clamps to paper towels to drain, then you can leave to cool for about 30 seconds to a minute and then slip cannoli form, holding shell carefully so as not rape her. Cool before filling the tanks. To be hung at the time to start making your application. Cannoli filling ingredients

:

3 pounds of ricotta cheese that has been exposed to removed
moisture
2 1 / 2 cup confectioners sugar

1 / 4 cup semi-sweet chocolate chips or grated chocolate
sweet
1 / 4 cup cherries candied, finely chopped

1 / 2 teaspoon cinnamon

1 / 2 cup pistachios
Confectioners nuts
each finished Cannolis powdered sugar, or about 1 / 2 cup

, the first thing I do is take your ricotta and place the gauze and wrap the ball, then tie the knot that has made the top of the ball. Want to celebrate at night, water can flow into ricotta. If you have nothing to hang the cheese ball in the refrigerator, which would be the best. You need to have a bowl of cheese to catch all the moisture drain off, and ricotta. Shells that do not open you have a couple of days, if you want to do gradually. It's worth the time and expect to do a little sweet. First

drained ricotta and get into the container and the work is a minute or two to make it more flexible. Gently start to combine the cheese and sugar in a bowl with a spatula and fold until you reach the light, mixing ingredients well lit. You will be cut from candied fruit and chocolate arrangements carefully. Then begin to spoon the cheese filling into pastry bag or a large Ziploc bag if they have no bread. Then turn the upper node to prevent the filling from emerging, and fill each of the Cannoli Shells, Squirting filling in, or the end.

If you have completed all parts of the immersion of cannoli shells of pistachios. Then arrange on a platter and sprinkle all Cannolis with a little powdered sugar and they're ready. If you want to bang around, you can save some of the cherries and place in center of each powdered sugar Cannoli been implemented. Then, hold and enjoy.
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