SICILIAN CANNOLI

For the cannoli shells:
Place the Maiorca flour, cinnamon and cocoa in a stand mixer bowl. Start the mixer and add the lard.
Once the lard is incorporated, add the sugar, grated orange zest and then the egg, continuing to knead.

Finally, add the salt dissolved in the vinegar and gradually pour in the Marsala, kneading until the dough is smooth and even.
Transfer to a work surface and wrap well in cling film.

Rest in the refrigerator for at least an hour.

Divide into three portions and return two to the refrigerator, wrapped in cling film.
Roll out the dough with a rolling pin or pasta machine to about 1.5 mm thick.

Fold the dough over itself several times and roll out again at least a couple of times.

Cut discs with a 10 cm round cutter, then gently stretch two opposite edges with your fingertips to make ovals.
Place each oval around a cannoli tube, brush one edge with egg yolk and overlap the other, pressing lightly to seal securely.

Repeat with the remaining dough until all the shells are ready.

Heat plenty of groundnut oil in a saucepan to 170°C. Fry the shells seam-side down so they do not open.
When golden and covered with bubbles, drain carefully and place on kitchen paper.

For the Ricotta Filling:
The ricotta should be dry and firm, so I suggest buying it 1–2 days ahead and leaving it in the refrigerator in a colander set over a bowl to drain the whey.

Pass the ricotta through a sieve, add the sugar and whisk thoroughly. Finally, add the chocolate chips and mix well.
Transfer the ricotta cream to a piping bag and fill the shells.

Decorate the ends with candied cherries and oranges and chopped Bronte pistachios.