Sicilian cannoli

Pour on the work surface the sifted flour, add sugar, salt and the lard into cubes; add the egg and the Marsala lukewarm. Knead vigorously until the dough becomes smooth, elastic, and shiny to the touch (a sign of developed gluten). Wrap in plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten mesh.

Roll out the pastry very thinly (1–2 mm) and cut out 12 cm (4.72 in) circles. Wrap each disc around metal cylinders and seal the edge with a thin layer of parchment paper. egg white or whole egg: the seal must be clean to withstand frying.

Heat up lard or seed oil at 175–180°C (356°F) (the immersed pasta should immediately rise with lively bubbles). Fry a few cylinders at a time for 2–3 minutes until evenly golden; the surface will lose its shine and the crackling will become regular. Drain on paper towels and let it cool completely before removing the cylinders.

Pass the ricotta through a sieve after 12 hours to obtain a smooth cream. Gradually add the powdered sugar And vigorously stir Using bottom-up movements, stir until the cream can hold the tip of the spoon without dripping; add chocolate chips and diced candied orange peel. Fill the wafers a few minutes before serving using a piping bag; decorate and sprinkle with powdered sugar.