Cannoli Siciliani (Sicilian Ricotta-Filled Pastry Shells)

Instructions

1. The day before, spoon the ricotta into a sieve lined with a clean cloth set over a bowl. Cover and refrigerate overnight so it releases its whey.
2. For the dough, mix the flour, cocoa, sugar and salt, then rub in the butter until it resembles crumbs. Add the Marsala and vinegar and knead for 5 minutes into a firm, smooth dough. Wrap and rest for 1 hour.
3. Roll the dough very thin, about 2 mm (1/16 inch), on a lightly floured surface, using a pasta machine if you have one. Cut 12 ovals or circles about 10 cm (4 inches) wide.
4. Wrap each shape around a cannoli tube, overlapping the edges slightly, and seal the seam with a dab of egg white, pressing firmly.
5. Heat the oil to 180°C (350°F) in a deep pot. Fry 2 or 3 tubes at a time for 1 1/2 to 2 minutes, turning, until the shells are dark golden and blistered.
6. Lift the tubes out with tongs and drain on paper towels for 30 seconds, then carefully slide the shells off the tubes while still warm. Cool completely.
7. For the filling, beat the drained ricotta with the powdered sugar and vanilla until smooth and creamy. Fold in the chocolate and candied orange peel. Chill for 30 minutes.
8. Just before serving, spoon or pipe the filling into both ends of each shell. Dip the ends in chopped pistachios and dust with powdered sugar.

Tips

• Drain the ricotta well, because wet ricotta makes a runny filling that softens the shells quickly. Sheep's milk ricotta is traditional and has a richer flavor.
• Unfilled shells keep for 5 days in an airtight tin. Fill them only at the last minute, or they turn soft.