Cannoli

Ingredients

• 125 gWheat flour, white, all-purpose, unenriched
• 12 gSugars, granulated
• 3 gCocoa, dry powder, unsweetened
• 15 gLard
• 25 gEgg, whole, raw, fresh
• 30 gAlcoholic beverage, wine, dessert, dry
• 5 gVinegar, distilled
• 1 gSalt, table
• 5 gEgg, white, raw, fresh
• 22 gOil, sunflower, linoleic (less than 60%)
• 700 gCheese, ricotta, whole milk
• 150 gSugars, powdered
• 60 gCandies, semisweet chocolate
• 30 gNuts, pistachio nuts, raw
• 10 gSugars, powdered

Method

1. Mix 125 g flour, 12 g sugar, 3 g cocoa and 1 g salt, rub in 15 g lard, add 25 g beaten egg, 30 g Marsala and 5 g vinegar and knead for 6 minutes into a smooth firm dough.
2. Wrap the dough in film and let it rest for 30 minutes at room temperature.
3. Meanwhile put 700 g ricotta in a fine sieve over a bowl and let it drain in the fridge for 30 minutes.
4. Roll the dough out to 2 mm, cut out 12 circles of 10 cm (gather and reroll the trimmings once), wrap them around metal tubes and seal the overlap with 5 g egg white.
5. Heat about 1 l oil to 175 °C in a pot and fry the shells four at a time for 2–3 minutes until golden and blistered; 22 g oil, 10% of the dough mass, is counted for nutrition. Drain and slide off the tubes while still warm.
6. Let the shells cool on a rack for 10 minutes.
7. Sift 150 g icing sugar into the drained ricotta, beat until smooth and fold in 60 g chopped chocolate.
8. Just before serving pipe the filling into the shells from both ends, dip the ends in 30 g chopped pistachios and dust with 10 g icing sugar.