Sicilian cannoli with sheep’s ricotta

Put the ricotta in a sieve over a bowl, cover and drain in the fridge for about 12 hours. Wash the orange and finely grate its zest. Dissolve the salt in the vinegar. Mix 250 g flour with the cinnamon and lard. Add 30 g sugar, the zest, 1 whole egg, marsala and salted vinegar. Knead until smooth, cover and refrigerate for 2 hours.

Mix all the drained ricotta with the remaining 300 g sugar. Pass through a sieve until smooth, then fold in the chocolate chips. Cover and keep chilled until filling. Chop the pistachios and cut the candied peel into small pieces.

Separate the remaining egg and lightly beat its yolk. Lightly flour the work surface with the reserved 10 g flour. Gradually roll the dough through a pasta machine to 1.5 mm thick, keeping unused dough covered. Cut 10 cm discs and reroll the trimmings to make about 30 discs. Wrap around cannoli tubes. Brush the joining edge with a little yolk and press to seal, keeping egg off the metal.

Heat the oil to 175 °C in a deep pan. Fry a few dough-covered tubes at a time, turning until golden. Drain on kitchen paper. Cool completely for about 30 minutes before carefully removing the metal tubes. Pipe the ricotta filling into the shells just before eating. Finish with pistachios, candied orange and icing sugar.