Sicilian Stuffed Cannoli

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Description

Sicilian cannoli are the symbol of Italian pastry around the world. Crispy, golden fried pastry shells filled with fresh sweetened sheep's milk ricotta, decorated with Bronte pistachios and candied orange peel. A recipe that requires a bit of technique but pays off with an extraordinary, authentic and unforgettable result.

Ingredients

• For the shells: 200g flour 00, 20g sugar, 20g lard, 1 egg, 50ml dry white wine, a pinch of salt
• For the filling: 500g fresh sheep ricotta, 150g powdered sugar, 50g dark chocolate chips
• To decorate: chopped Bronte pistachios, candied orange peel, powdered sugar to taste.
• Seed oil for frying

Preparation

1. Mix flour, sugar, lard, egg, wine and salt until smooth. Wrap in plastic wrap and rest 30 minutes.
2. Roll out dough thin (2mm), cut out 10cm discs and wrap them around metal torches.
3. Fry in oil at 175°C for 2-3 minutes until golden brown. Drain and let cool before slipping off the torches.
4. Sift ricotta cheese, mix with powdered sugar and chocolate chips. Fill the shells with a piping bag.
5. Decorate the ends with chopped pistachios and candied peel. Sprinkle with powdered sugar and serve immediately.