Cannoli Siciliani

Ingredients

• 200 g00 flour
• 500 gricotta
• 150 gpowdered sugar
• 100 gdark chocolate — chopped
• 80 gcandied orange peel
• 1egg
• 2 tbspMarsala wine
• 800 mlvegetable oil — for frying

Method

1. In a large mixing bowl, combine 200 g of 00 flour with a pinch of salt. Make a well in the center, add 1 beaten egg and 2 tablespoons of Marsala wine. Mix the ingredients until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes to relax the gluten, which will make it easier to roll out.
2. After resting, roll out the dough on a floured surface to a thickness of about 1-2 mm. Using a round cutter, about 10 cm in diameter, cut out circles from the dough. Wrap each circle around a metal cannoli mold, sealing the edges with a little beaten egg to ensure they hold their shape during frying.
3. In a deep, heavy-bottomed pot, heat 800 ml of vegetable oil to 180°C (350°F). Carefully lower the dough-wrapped molds into the hot oil, frying them in batches. Fry until the shells are golden brown and blistered, which should take about 1-2 minutes. Remove them with a slotted spoon and drain on paper towels. Once cool enough to handle, gently slide the shells off the molds and let them cool completely.
4. For the filling, place 500 g of ricotta in a large bowl and beat it until smooth. Sift in 150 g of powdered sugar and mix until well combined. Finely chop 100 g of dark chocolate and 80 g of candied orange peel, then fold them into the ricotta mixture. This will create a rich, textured filling with bursts of flavor from the chocolate and orange.
5. Just before serving, fill a piping bag with the ricotta mixture. Pipe the filling into both ends of each cannoli shell, ensuring they are generously filled. Serve immediately to enjoy the contrast between the crisp shell and the creamy filling.