Sicilian Cannoli

Instructions

1. 1

   To prepare the Sicilian cannoli, remember to drain the fresh ricotta in a sieve overnight so that it loses its whey. Start the preparation with the dough: in a small bowl, dissolve the salt in the vinegar. Sift the flour and add the cinnamon.

2. 2

   Add the shortening, start kneading with your hands, then pour in the sugar.

3. 3

   Flavor with orange zest, then add the egg and the Marsala wine.

4. 4

   Finally, pour in the vinegar in which you dissolved the salt. Continue kneading by hand 11 until all the ingredients are combined, then transfer to a lightly floured work surface and form a dough ball.

5. 5

   Cover with plastic wrap and refrigerate for 2 hours. Take the ricotta cheese that you drained overnight as indicated above. Add the sugar.

6. 6

   Mix with a spatula, then pass the cream through a sieve to obtain a smooth and creamy mixture. Incorporate the chocolate chips.

7. 7

   Cover with plastic wrap and refrigerate until filling. Take 1/3 of the dough and leave the rest covered with plastic wrap to prevent it from drying out. Pass the dough through a pasta machine, starting with the widest setting.

8. 8

   Fold the pasta sheet so that the edges join, and pass it through the rollers again, gradually decreasing the thickness each time 23 until you reach a thickness of 1,5 mm.

9. 9

   Using a cookie cutter with a diameter of 10 cm, cut out pasta disks. Wrap the disks around the cannoli molds.

10. 10

    Brush the pasta with a little egg yolk on one edge where it will close (being careful not to get it on the mold), close it, and press lightly to seal it well. Gradually place the cannoli on a tray and cover them with a clean kitchen towel.

11. 11

    Fry the cannoli in vegetable oil at 175 11°F, immersing one end first before letting it into the hot oil, until golden brown. Turn them occasionally during cooking; the characteristic bubbles will form. Drain them on paper towels.

12. 12

    Once the shells have cooled, you can remove the cylinders: gently press on the cylinder and pull it out. Fill the cannoli with the ricotta cream using a pastry bag. Garnish to taste with crushed pistachios.

13. 13

    Decorate with candied orange peel and then dust with powdered sugar. Enjoy your homemade Sicilian cannoli immediately.