Sfogliatelle ricce with ricotta and semolina

Dissolve 12 g salt and 12 g sugar in 200 g water. Pour into the flour and knead for about 20 minutes in a mixer with a dough hook, then by hand until firm and smooth. Cover and rest at room temperature for 1 hour.

Let the lard soften at room temperature. Roll out the dough, then pass it through a pasta machine, gradually reducing to the finest setting to make a long strip about 20 cm wide. Wind it temporarily around a rolling pin. Unroll a little at a time, gently stretching it. Spread each section with a thin layer of lard and roll it tightly onto itself, using the lard to separate every layer and coat the outside of the cylinder. Wrap and chill for at least 3 hours until firm.

Bring the remaining 250 g water to the boil with the reserved 5 g salt. Sprinkle in the semolina and whisk over low heat for about 4 minutes until the water is absorbed. Cool completely. Finely dice the candied orange. Whisk the cold semolina with the ricotta, remaining 200 g sugar, orange blossom water, vanilla, cinnamon, candied orange and egg. Cover and chill for 2 hours while the pastry roll firms up.

Heat a conventional oven to 180 °C. Cut the cold roll into about 16 slices approximately 1 cm thick. Gently push each slice from the centre outwards with your thumbs so the layers slide into a hollow cone. Keep the layers together without piercing the tip. Divide the filling among the cones and bring the edges together into shells.

Space the shells apart on a baking-paper-lined tray. Bake for about 25 minutes until the layers are golden and crisp. Cool on a rack for about 20 minutes, then dust with icing sugar.