Cannoli siciliani

🥘 Ingredients

• salt 1 pinch
• white wine vinegar 10 g
• 00 flour 250 g
• cinnamon 2 g
• lard 30 g
• sugar 30 g
• medium egg 1
• orange peel 1
• Marsala wine 50 g
• egg yolk 1
• vegetable oil 1 l
• sheep ricotta 1 kg
• sugar 300 g
• chocolate chips
• chocolate chips
• pistachio
• icing sugar

Cannoli

1. 1

   Dissolve salt in white wine vinegar .
2. 2

   Sift 00 flour and cinnamon into a bowl .
3. 3

   Add lard and knead everything together using your hands.
4. 4

   Add sugar , medium egg , orange peel , Marsala wine and the salty vinegar solution. Continue to knead the ingredients together with your hands.
5. 5

   Turn the dough onto a surface dusted with flour, roll it into a ball, then cover with cling film and place in the refrigerator for 2 hours .
6. 6

   Take a portion of the dough and put it through the pasta maker at the widest setting. Fold and repeat, gradually tightening the rolls until you have a sheet about 1.5 mm thick.
7. 7

   Cut dough rounds using a round pastry cutter about 10 cm in diameter and wrap them around cannolo tube moulds . Brush with egg yolk to glue the ends together.
8. 8

   Deep fry the cannoli in vegetable oil at 175°C. They should blister and turn a deep golden colour. Turn them every now and then to ensure they're uniformly done.
9. 9

   Remove them from the oil and drain, then slide them off the moulds once they have cooled down.

Filling

1. 1

   Take sheep ricotta and blend in sugar .
2. 2

   Sieve the sugary ricotta through a fine-mesh sieve using a spatula for a smoother texture.
3. 3

   Add chocolate chips and mix.
4. 4

   Cover the filling cream with cling film and leave in the refrigerator until serving time.

Serving

1. 1

   When you are ready to serve, pipe the cream into the cannoli tubes.
2. 2

   Decorate the ends with chocolate chips or pistachio and dust with icing sugar .