Cannoli

Method

1. 1 Let the ricotta drain in a sieve overnight; wet ricotta will cause the filling to runny and the crust to become soggy.
2. 2 Knead the flour with Marsala wine, lard, and a little vinegar until it forms a firm dough, then let it rest for 1 hour.
3. 3 Roll the dough very thinly, cut it into circles, then wrap each circle around a metal tube, sealing the edges with egg white.
4. 4 Deep-fry at 180 degrees until the crust blisters and turns golden brown, let cool, then remove the tube.
5. 5 Beat ricotta with powdered sugar and pipe it into the shell just before serving, then attach chocolate and pistachios at both ends.

With an appliance

• Oven 1 hr 50 min

  Replace step 4: brush a thin layer of lard onto the shell wrapped in the tube, bake on the middle rack at 200 degrees for 12 minutes, and rotate the tray at the 7th minute until the shell is golden brown and blistered; step 5 still allows the shell to cool before filling with ricotta.