Cannoli Siciliani

Instructions

1. Step 1

   Set the ricotta in a fine-mesh sieve over a bowl. Cover and refrigerate until thoroughly drained.

   Timer: 120 min (fixed)

   Ingredients used: 750.0 gr Ricotta

   Cookware: fine mesh sieve, mixing bowl

2. Step 2

   Combine 250 gr flour with the granulated sugar, cocoa powder, cinnamon, and salt. Rub in the lard until the mixture resembles coarse crumbs.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr All-Purpose Flour, 5.0 gr Cocoa Powder, 2.0 gr Fine Salt, 25.0 gr Granulated Sugar, 1.0 gr Ground Cinnamon, 30.0 gr Pork Lard

   Cookware: mixing bowl

3. Step 3

   Whisk the egg with the Marsala and vinegar. Add it to the flour mixture, knead until smooth and firm, then cover and rest at room temperature.

   Timer: 60 min (fixed)

   Ingredients used: 1.0 piece Egg, 75.0 ml Marsala Wine, 10.0 ml White Wine Vinegar

   Cookware: mixing bowl, whisk

4. Step 4

   Dust the work surface with the remaining 20 gr flour and roll the dough about 2 mm thick. Cut twelve 10 cm rounds, wrap each around a cannoli tube, and seal the overlapping edges with water.

   Timer: 20 min (fixed)

   Ingredients used: 20.0 gr All-Purpose Flour, 15.0 ml Water

   Cookware: 10 cm round cutter, cannoli tubes, rolling pin

5. Step 5

   Pour the frying oil into a deep pot and heat it over medium heat to 180°C.

   Timer: 10 min (fixed)

   Ingredients used: 1500.0 ml Oil

   Cookware: Deep Pot, Kitchen thermometer

6. Step 6

   Fry the wrapped tubes in small batches until the shells are blistered and deep golden, turning as needed. Transfer them to a wire rack and let the oil return to 180°C between batches.

   Timer: 15 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, slotted spoon, wire rack

7. Step 7

   Let the shells cool for about 5 minutes, then carefully twist out the tubes. Cool the shells completely on the rack.

   Timer: 15 min (fixed)

   Cookware: cannoli tubes, wire rack

8. Step 8

   Whisk the drained ricotta with 180 gr powdered sugar until smooth and creamy.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Powdered Sugar

   Cookware: fine mesh sieve, mixing bowl, whisk

9. Step 9

   Fold the dark chocolate and candied orange peel into the sweetened ricotta, then transfer the filling to a piping bag.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Candied Orange Peel, 100.0 gr Dark Chocolate

   Cookware: piping bag, rubber spatula

10. Step 10

    Pipe the ricotta filling into both ends of each cooled shell shortly before serving.

    Timer: 5 min (fixed)

    Cookware: piping bag

11. Step 11

    Press the exposed filling into the pistachios and dust the cannoli with the remaining 20 gr powdered sugar.

    Timer: 3 min (fixed)

    Ingredients used: 40.0 gr Pistachio, 20.0 gr Powdered Sugar