- Sheep’s milk ricotta (drained at least
- one night in the fridge) 500gr
- ’00 Flour 45gr
- Pork Lard or butter 12/14
- Vinegar 2 tbsp
- Cinnamon
- Marsala 2 tbsp
- Icing sugar 250gr
- Cocoa powder
- Eggs
- Chocolate chips
For the dough: Mix the flour with the lard in a bowl, then add the cocoa powder, cinnamon, egg, Marsala and vinegar. Knead everything to a soft dough and leave to rest in the fridge for at least 30 minutes. When ready, knead the dough until it becomes thin in a vertical direction, then fold in on itself, turn horizontally and repeat the process at least 4 times. Finally roll the dough and cut a piece to thin. Then cut into a square shape and roll the square onto a cannoli mould, joining two ends with a little egg. Finally fry in plenty of sunflower oil. Combine the drained ricotta with the icing sugar and chocolate chips and mix until creamy Fill the cannoli with the ricotta cream, then decorate with chopped pistachios and orange candied fruits.
