Cannoli

For the Dough

• 250g all-purpose flour
• 30g sugar
• 30g vegetable shortening
• 1 pinch salt
• 60 ml Marsala wine (or dry white wine)
• 60 ml Rum
• 1 teaspoon white vinegar or lemon juice
• Egg white

For Frying

• Oil

For the Filling

• 500g ricotta (ideally sheep's milk ricotta)
• 120–150g icing sugar
• 1 teaspoon vanilla
• Orange or lemon zest (optional)

For Decoration:

• Crushed pistachios
• Chocolate
• Candied orange peel
• Icing sugar

For the Dough

1. Mix flour, sugar, and salt. Add the shortening and work it in until the mixture resembles breadcrumbs.
2. Pour in the wine, rum, and vinegar or lemon juice, and knead until you have a smooth dough. Wrap it in cling film and let it rest for 1 hour (or even overnight in the fridge).
3. Roll out the dough very thinly (1–2mm, almost like pasta). Cut out 8–10 cm circles and wrap them around metal cannoli tubes.
4. Seal the edges with egg white. Fry (at 170–180°C) until golden brown.
5. Let them cool slightly and carefully remove the molds.

For the Filling:

6. Draining the ricotta (very important!). Place the ricotta in a colander or cheesecloth in the fridge for 4–6 hours or overnight.
7. Pass the ricotta through a sieve for a smoother, more velvety texture, then mix it with the sugar and vanilla.
8. If you can't find ricotta, you can use: Fresh unsalted anari cheese, also well-drained, or anari with a little mascarpone for a richer texture.
9. Put the filling into a piping bag and fill the cannoli. Decorate the ends with your favorite toppings: crushed pistachios, chocolate, and candied orange peel.
10. If desired, dust with icing sugar.