Sicilian Cannoli with Sheep's Ricotta and Candied Orange

What you need

• 750 g (1 2/3 lb) sheep's milk ricotta, or whole cow's milk ricotta
• 200 g (1 2/3 cups) powdered sugar, plus extra for dusting
• 75 g (1/2 cup) dark chocolate chips, or dark chocolate cut into small bits
• 50 g (1/3 cup) candied orange peel, finely diced
• 250 g (2 cups) all-purpose flour, plus extra for rolling
• 1 tbsp granulated sugar
• 1 tsp cocoa powder
• 1 pinch salt
• 25 g (2 tbsp) lard, soft
• 1 egg
• 80 ml (1/3 cup) Marsala, or dry white wine
• 1 tbsp white wine vinegar
• 1 egg white, lightly beaten, for sealing
• 1.5 l (6 cups) vegetable oil, for frying
• 30 g (1/4 cup) shelled pistachios, chopped

Method

Restated from the original video

1. 1

   The day before, set the ricotta in a sieve lined with muslin over a bowl, cover and leave in the fridge overnight to drain.

2. 2

   Push the drained ricotta through a fine sieve into a bowl. Stir in the powdered sugar until smooth, then fold in the chocolate and candied orange peel. Cover and chill.

3. 3

   For the shells, mix the flour, granulated sugar, cocoa powder and salt in a bowl, then rub in the lard with your fingertips.

4. 4

   Add the egg and vinegar, then pour in the Marsala a little at a time, stirring, until a firm dough forms.

5. 5

   Knead on the counter until smooth and elastic, about 5 min. Wrap and rest at room temperature for 1 hour.

6. 6

   Roll the dough out very thinly on a floured surface, to about 1-2 mm.

7. 7

   Cut out rounds of 9-10 cm. Gather the scraps, reroll and cut again.

8. 8

   Lightly oil the metal cannoli tubes. Wrap a round loosely around each, brush the overlap with egg white and press to seal.

9. 9

   Heat the oil in a deep pan to 175 °C (350 °F).

10. 10

    Fry 3-4 shells at a time until blistered and deep golden, about 2 min, turning once.

11. 11

    Lift them onto paper towels. While still hot, hold each tube with a cloth and slide the shell off. Repeat with the rest of the rounds.

12. 12

    Leave the shells to cool completely.

13. 13

    Fill the shells only shortly before serving: pipe the ricotta cream in from both ends.

14. 14

    Dip the ends in the pistachios and dust the cannoli with powdered sugar.

Imported from italyum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.