Ingredients
(Makes about 20 cannoli)
For the shells:
150g (5 oz or 1 cup) all-purpose or “OO” flour
Pinch of salt
1 Tb granulated sugar
1 tsp powdered cocoa, coffee, or cinnamon (optional)
15g (0.5 oz or 1 Tb) lard (or softened butter)
1 egg, separated
1 tsp white wine vinegar
Dry Marsala or white wine (as needed)
Vegetable oil for frying
For the filling:
500g (1/2 lb) ricotta (preferably made from sheep’s milk, well-drained)
100-150g (3½ to 5 oz) confectioner’s sugar
1 tsp rose or orange flower water (or milk)
Mini chocolate chips or candied fruit (optional)
For decorating the shells:
Pistachios or hazelnuts (shelled and roughly ground)
Bittersweet mini-chocolate chips
Candied cherries (or other candied fruits)
Confectioner’s sugar
Instructions
This is the third time we’re making this meal this week. It’s just that amazing!
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