Cannoli Siciliani

• 500 g 00 flour

• 70 g sugar

• 100 g Marsala wine

• 65 g lard

• A pinch of salt

• 25 g vinegar

• 130 g eggs (approx. 2–3 eggs)

• 15 g unsweetened cocoa powder

• Vegetable oil (grapeseed or sunflower preferred)

• 500 g sheep’s milk ricotta (or fresh whole milk ricotta, drained overnight)

• 200 g powdered sugar, sifted

• Zest of 1 orange

• Zest of 1 lemon

• A handful of chocolate chips or chopped dark chocolate

• 15 g Sicilian pistachios, finely chopped

• 15 g Modica chocolate, finely chopped or grated

• Sicilian candied orange peel, sliced into thin strips or small cubes

• Piping bag or spoon (for filling)

In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Rub in the lard until the mixture is sandy. Add Marsala wine, vinegar, and eggs. Mix until it comes together into a dough.

Transfer to a floured surface and knead for 5–7 minutes, until smooth and springy. Wrap and chill in the fridge for at least 45 minutes.

2. Roll and Shape:

Roll out the dough with a pasta roller, working gradually to a thin setting (1mm or KitchenAid setting 6–7). Cut into 10–12cm rounds.

Wrap each round around a metal cannoli mold, sealing the edge with a dab of egg white.

3. Fry:

Heat the vegetable oil in a pot to 170°C (340°F). Fry the shells a few at a time until golden and bubbly, about 1–2 minutes per shell. Use the fine mesh skimmer to remove and drain on paper towels.

Cool before gently sliding off the molds.

4. Prepare the Filling:

For an ultra-smooth cream, pass the ricotta through a fine mesh sieve. Mix in the powdered sugar, citrus zest, and chocolate chips. Chill until ready to fill.

5. Assemble & Garnish:

Just before serving, pipe the ricotta cream into the cooled cannoli shells. Garnish each end with a touch of chopped Sicilian pistachios, grated chocolate di Modica, and a sliver of candied orange peel.

Dust with extra powdered sugar if desired. Serve immediately for max crispiness.