Cannoli

Cannoli

Begin with the shells. Mix all the ingredients to obtain a smooth dough and roll into a thin sheet. Use a pastry cutter to obtain rounds and roll them even thinner with the rolling pin. Wrap around the special metal tubes and fry in plenty of extravirgin olive oil for about six minutes, or until brown. Drain excess oil, remove the tubes and leave the shells to cool. For the cream: mix the sheep ricotta and sugar, then sleve the cream and add the small pieces of modican chocolate. When ready to serve, fill the cannoli with the ricotta cream using a sac à poche, decorate both ends with chopped pistachios, or half a cherry or some candied bergamot zest. Sprinkle with confectioner's sugar and cinnamon.

Ingredients for the shell:

500 grams flour

50 grams lard

50 grams sugar

200 ml cooked must

a pinch of salt

extra virgin olive oil

Ingredients for the cream cheese:

500 grams ricotta

230 grams sugar

50 grams dark Modican chocolate

candied cherries and bergamot

or ground pistachios

confectioner's sugar

ground cinnamon