Not just orange zest, but also crunchy pistachios to garnish the ricotta cream. The whole thing is topped off with perfectly fried shells… and there you have it: the modern version of the Sicilian cannolo!

Ingredients

Makes about 10 cannoli

100 g all-purpose flour
10 g lard
10 g granulated sugar
20 g red wine vinegar
1 egg yolk (plus a second yolk to seal the shells)
Unsweetened cocoa powder
Cinnamon
Grated orange zest
Marsala (enough to make 50 g together with the first egg yolk)
Peanut oil for frying.

For the filling and decoration

250 g sheep’s milk ricotta
60 g granulated sugar
Chopped pistachios
Candied orange
Powdered sugar.

The Procedure

1. Preparing the Dough

Start by preparing the liquid base: weigh out one egg yolk into a bowl and add Marsala wine until the total weight reaches 50 g, then lightly whisk the mixture. On a work surface, sift the flour with a teaspoon of cocoa powder and a pinch of cinnamon (adjust to taste). Form a well in the center and pour in the sugar, vinegar, lard, orange zest, and the egg yolk-Marsala mixture. Knead the dough vigorously until it becomes smooth and firm. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.

2. Shaping the Pastry

After an hour, roll out the dough very thinly, ideally to a thickness of about 1.5 mm (if you have a pasta sheeter, you’ll get a more precise result). Cut out ovals about 15 cm long. Wrap each piece of dough around the special metal cylinders, and to prevent them from opening during cooking, lightly brush the edges with the second egg yolk before overlapping them and sealing them by pressing firmly.

3. Cooking and Filling

Heat the peanut oil to 180°C and fry the shells until they are golden and crispy. Drain them on paper towels and, only once they are completely cool, gently remove the metal cylinders.

Meanwhile, prepare the cream: mix the ricotta with the granulated sugar and pass it through a sieve to remove any lumps. Transfer the mixture to a pastry bag and let it rest in the fridge for an hour.

4. The Final Touch

Fill the cannoli with the ricotta cream just before serving, so the shell stays crispy. Garnish the ends with chopped pistachios and candied orange peel, then finish with a dusting of powdered sugar.