Ingredients

Method

1. 1

   In a large bowl, dissolve the sugar and salt by whisking them with the egg.

2. 2

   On a clean work surface, make a well in the center of the flour. Pour the egg mixture, Marsala wine, lard, and vinegar into the well.

3. 3

   Knead everything together until you have a compact, smooth dough.

4. 4

   Wrap the dough in plastic wrap and let it rest in the fridge for 1-2 hours.

5. 5

   Lightly flour your work surface. Roll out the dough very thinly.

6. 6

   Using a circular or oval cutter (about 10 cm wide), cut out pieces of dough.

7. 7

   Take a metal cannolo tube and wrap a piece of dough around it. Seal the overlapping edge by brushing it with a bit of egg white or yolk.

8. 8

   Heat the frying oil to 170-175°C (340-350°F). Carefully place the dough-wrapped tube into the hot oil.

9. 9

   Fry until the shell is golden brown and bubbly all over, flipping if necessary. This should take about 1-2 minutes.

10. 10

    Remove the fried shell from the oil and let it drain on paper towels. Allow it to cool completely before carefully sliding the metal tube out. Repeat for all dough pieces.

11. 11

    In a bowl, combine the fresh goat ricotta, powdered sugar, cinnamon, and vanilla.

12. 12

    Mix with a hand mixer or by hand until the mixture is smooth and creamy.

13. 13

    Gently fold in the chopped candied fruit or dark chocolate chips.

14. 14

    Transfer the filling to a piping bag.

15. 15

    Take a cooled cannolo shell and pipe the ricotta filling into it from both ends to ensure it's completely filled.

16. 16

    Garnish one end of the cannoli with chopped pistachios.

17. 17

    Garnish the other end with a piece of candied lemon, orange, or bergamot peel.

18. 18

    Serve immediately for the best crispy texture. Enjoy