1. 1

   Step 1

   Sift 250 g of 00 flour into a bowl, add 30 g of sugar, 30 g of lard, 1 medium egg, 10 g of vinegar, a pinch of salt, 2 g of cinnamon, and 50 g of Marsala wine.

2. 2

   Step 2

   Knead vigorously until you have a smooth, firm dough.

3. 3

   Step 3

   Wrap the dough in plastic wrap and let it rest in the refrigerator for 60 minutes.

   Timer 60 min
4. 4

   Step 4

   Place 1 kg of sheep's milk ricotta in a sieve to drain the whey.

5. 5

   Step 5

   Work the drained ricotta with 300 g of sugar until you have a smooth cream.

6. 6

   Step 6

   Add the dark chocolate chips to the ricotta cream and mix gently.

7. 7

   Step 7

   Place the cream in the refrigerator until ready to use.

8. 8

   Step 8

   Roll out the rested dough to a thickness of about 2 mm.

9. 9

   Step 9

   Cut out discs of dough using a pastry cutter.

10. 10

    Step 10

    Wrap each disc around the appropriate metal cylinders, sealing the edge with a beaten egg yolk.

11. 11

    Step 11

    Heat 1 l of seed oil in a deep pot.

12. 12

    Step 12

    Fry the shells in the hot oil until golden brown.

13. 13

    Step 13

    Drain the shells on paper towels and let them cool completely.

14. 14

    Step 14

    Gently remove the metal cylinders from the cooled shells.

15. 15

    Step 15

    Fill the shells with the ricotta cream using a piping bag.

16. 16

    Step 16

    Decorate the ends with chopped pistachios and candied orange.

17. 17

    Step 17

    Dust the cannoli with powdered sugar before serving.

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