Here is the recipe for Cannoli Siciliani that I promised...
However there is one hic up... we have this and I didn't think about it initially, but this recipe requires a special instrument "cannoli form", small metal tubes to hold their shapes. I did a search and they should be available
and not so costly, but maybe you can be creative and form them into an alternative shape... or Vicki, do you have any suggestions on this?
200g/6,5 oz flour
20g/about 1 generous tablespoonful of lard
2 tbsp dry marsala (or more, as needed)
1/2 tbsp unsweetened cocoa powder or cinnamon (optional)
pinch of salt
oil / lard for frying.
800g/1,8oz of FRESH ricotta
200g/6oz of dark chocolate, shaved or chopped finely
100g/3,5oz of candied orange peel, chopped finely
Optional (to make them look prettier)
chopped, peeled pistacchio
maraschino cherries, halved
Making of the shells(scorze):
sift the flour, blend with the sugar and salt, work the lard into the flour mixture.
Addin the marsala gradually, knead into a smooth, tight dough.
Form a ball, cover with a wet cloth and let it rest for at least 30 minutes.
Then stretch it into 2-3mm thickness with a rolling pin.
Slice the dough in either square or circular shape, about 10-12cm/4-5inch diametre.
wrap each pieces tightly around cannolo forms (lightly greased), slightly overlapping both ends pressing the point together.
Fry them in generous amount of oil, or better, lard, heated to about 185°C/390°F, a few pieces at a time.
(you wouldn't want to cook too many together so as not to dring down the oil temp.)
Cook them into golden all over, about 4,5 minutes.
Let them drain off the excess oil on a absorbent paper.
When they are cooled GENTLY remove the cannolo form in the centre, this can be a tricky business, hold the centre of the shell, then gently push out the tube.
Now, onto the filling...
pass the ricotta through a wire mesh sieve.
Whip the ricotta together with sugar until smooth, then fold in the chocolate and orange peel. Mix them in gently and evenly.
Fill this mixture into the cannoli shells(scorze), using the pastry bag (or you can just make a hole in one corner of a plastic bag).
Sprinkle generously with powdered sugar.
For a decorative effect, dip the each end into chopped pistacchi, then place a halved maraschino cherries in the middle of the both ends.