Cannoli

Method

1. 1Mix flour, sugar and salt in a bowl. Add the cold lard (or diced cold butter) and knead until crumbs form. Add the egg, Marsala, and vinegar. Knead until smooth. Wrap in clingfilm and chill for 1 hour.
2. 2Roll out the dough thinly (about 2 mm). Cut out circles with a diameter of 10–12 cm. Wrap each circle around a metal cannoli tube, brush the overlapping edge with a little water and press it down firmly, otherwise the tube opens up in the oil.
3. 3Pour about 5 cm of oil into a small, deep saucepan and heat it to 180°C. Fry 2–3 tubes at a time until golden and blistered (1–2 minutes). Lift each one out with tongs, wrap it in a kitchen towel and slide the shell off the metal tube while it is still warm, then cool the shells completely.
4. 4Drain the ricotta in advance (overnight in the fridge, in cheesecloth). Mix it with the powdered sugar and vanilla until smooth. Add the chocolate and orange zest.
5. 5Fill cooled tubes with cream from a pastry bag. Dip the ends in chopped pistachios. Sprinkle with powdered sugar before serving.