Dessert
Crisp, blistered Sicilian cannoli shells filled just before serving with silky sweet sheep ricotta, dark chocolate, orange zest, and crushed Bronte pistachios.
Recipe video
Drain the sheep ricotta in a fine sieve over a bowl for at least 4 hours, preferably overnight, so the filling becomes thick and creamy.
Make the shell dough: mix flour, sugar, cocoa, cinnamon, and salt. Rub in the cold lard or butter until sandy, then add egg, Marsala, and vinegar.
Knead for 6–8 minutes until smooth and firm. Wrap tightly and rest at room temperature for 60 minutes.
Prepare the filling: pass the drained ricotta through a sieve, then fold in icing sugar, vanilla, orange zest, and chocolate chips. Chill until needed.
Roll the dough very thin, about 1.5 mm / 1⁄16 inch. Cut into 10–12 cm / 4–5 inch rounds or ovals.
Wrap each piece around a metal cannoli tube, overlapping the edges. Brush with egg white and press firmly to seal.
Heat oil to 175°C / 350°F. Fry 2–3 shells at a time until crisp, golden, and lightly blistered, about 1–2 minutes.
Drain on paper towels. When cool enough to handle, gently slide out the metal tubes and let shells cool completely.
Fill the shells only just before serving using a piping bag, pushing ricotta cream from both ends toward the center.
Dip the ricotta-filled ends into crushed Bronte pistachios, dust lightly with icing sugar, add candied orange peel, and serve immediately.
