Ingredients
For the shells:
250g all-purpose flour
30g sugar
30g lard or butter
1 egg
1 teaspoon cocoa powder (optional, for color)
50ml Marsala wine or red wine
A pinch of salt
Oil for frying
For the filling:
500g fresh ricotta (sheep’s milk ricotta preferred)
150g powdered sugar
100g dark chocolate chips
Zest of 1 orange
A pinch of cinnamon (optional)
For garnish:
Powdered sugar
Chopped pistachios
Candied orange peel
Instructions
Step 1: Make the Dough for the Shells
In a bowl, mix flour, sugar, and salt. Add lard (or butter) and rub it into the flour until crumbly.
Add the egg, cocoa powder (if using), and Marsala wine. Mix until a dough forms.
Knead until smooth, cover, and let it rest for 1 hour.
Step 2: Roll and Shape the Shells
Roll the dough thinly (about 2mm). Use a round cutter to make discs about 10cm in diameter.
Wrap each disc around a cannoli mold, sealing the edges with a little beaten egg.
Step 3: Fry the Shells
Heat oil to 180°C (350°F) and fry the shells until golden and crispy.
Remove from molds carefully and let them cool on paper towels.
Step 4: Prepare the Filling
Strain the ricotta overnight to remove excess moisture.
Mix the ricotta with powdered sugar until creamy. Add chocolate chips, orange zest, and cinnamon, and mix well.
Step 5: Assemble the Cannoli
Fill a piping bag with the ricotta mixture and pipe into the cooled shells.
Dip the ends in chopped pistachios or candied orange peel.
Step 6: Garnish and Serve
Dust the cannoli with powdered sugar and serve immediately for the best crunch.
This authentic recipe blends tradition and refinement, offering the perfect harmony of textures and flavors. Enjoy!
Chef’s Tip: For the crispiest shells, roll the dough as thin as possible (around 2mm) and fry in hot oil at 180°C (350°F). Let the shells cool completely before filling to prevent them from becoming soggy. Always strain ricotta overnight for a creamy, firm filling that holds its shape beautifully.
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