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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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