Sicilian Cannoli with Ricotta Cream

🛒 Ingredients

• 250 g 00 Flour
• 20 g Granulated sugar
• 5 g Unsweetened cocoa powder
• 2 g Fine salt
• 25 g Lard (or cold butter, diced)
• 60 ml Dry Marsala wine
• 5 ml White wine vinegar
• 1 (per sigillare) Egg white
• 1 litro Peanut oil (for frying)
• 500 g Badal Frozen Ricotta Cream (thawed and well-drained)
• 150 g Powdered sugar
• 50 g Dark chocolate chips (or finely chopped)
• 30 g Small diced candied orange
• 1 pizzico Cinnamon powder
• 20 g Powdered sugar (per decorazione)
• 4 pezzi Candied cherries (for decoration)
• 30 g Chopped pistachios (for decoration)

👨‍🍳 Instructions

1. Passo 1: **Ricotta Cream Preparation:** Thaw the Badal Ricotta Cream in the refrigerator for at least 12 hours. Once thawed, transfer it to a fine-mesh sieve placed over a bowl and let it drain for at least 2-3 hours (or longer, if necessary) in the refrigerator, to remove excess whey. This step is crucial for the final consistency.
2. Passo 2: **Preparazione delle Cialde:** In una ciotola capiente, unire la farina, lo zucchero semolato, il cacao amaro e il sale. Aggiungere lo strutto freddo a pezzetti e sabbiare con la punta delle dita fino ad ottenere un composto granuloso. Incorporare il Dry Marsala wine e l'aceto di vino bianco. Impastare velocemente fino ad ottenere un panetto liscio e omogeneo. Avvolgere nella pellicola trasparente e lasciare riposare in frigorifero per almeno 30 minuti.
3. Passo 3: **Forming and Frying the Shells:** Take the dough again and, on a lightly floured surface, roll it out very thinly (about 1-2 mm) with a rolling pin or a pasta machine. Using an 8-10 cm diameter round cutter, cut out discs. Slightly stretch each disc into an oval shape. Wrap each disc around the appropriate cannoli molds (metal cylinders), slightly overlapping the ends and sealing them with a little beaten egg white. Ensure they are well closed to prevent them from opening during frying.
4. Passo 4: Heat plenty of peanut oil in a large pot until it reaches a temperature of 170-175°C. Fry the cannoli, a few at a time, until they are golden and form bubbles on the surface (about 1-2 minutes per side). Drain the cannoli on absorbent paper to remove excess oil. Let them cool slightly before gently removing the metal molds. Let the shells cool completely.
5. Passo 5: **Filling Preparation:** To the well-drained ricotta, add the powdered sugar, dark chocolate chips (or chopped), diced candied orange, and a pinch of cinnamon. Mix gently with a spatula until a smooth cream is obtained. Do not overwork the ricotta to avoid making it too liquid. Transfer the cream to a piping bag with a plain nozzle.
6. Passo 6: **Filling and Decoration:** Just before serving, fill the cold shells with the ricotta cream using the piping bag, filling from both sides towards the center. Dust the cannoli with powdered sugar. Decorate the ends with chopped pistachios and garnish with half a candied cherry.
7. Passo 7: Serve immediately to enjoy the crispness of the shell and the freshness of the filling.

💡 Chef's Tips

• The ricotta draining phase is fundamental: well-drained ricotta will ensure a dense and velvety cream that will not soften the shells.
• Do not over-knead the shell dough; minimal handling ensures greater crispness after frying.
• Fry the cannoli at the right temperature: too low would make them greasy, too high would burn them externally while leaving them raw inside.
• Fill the cannoli only at the last moment to keep the shell crispy; prolonged contact with the filling would soften it.
• For an extra touch, lightly toast the chopped pistachios before using them to intensify their flavor.