Cannoli

1st recipe is from Aunt Tita's recipe box

subheading: For the Cannoli Shells:

200 g (about 1 ½ cups) of all-purpose flour

1 teaspoon of unsweetened cocoa powder

1 teaspoon of cinnamon powder

20 g (about 1 ½ tablespoons) of softened lard or butter. The authentic recipe calls for lard, but you can just substitute it with butter

1 teaspoon of coffee powder. You can use instant coffee

35 g (4 ½ tablespoons) of icing sugar. Don't use granulated sugar, which is too heavy for the cannoli dough

1 teaspoon of fine salt

1 medium egg

50 ml (¼ cup) of Marsala wine

2 liters (about 8 cups) of canola oil or peanut oil for frying

subheading: For the Cannoli Filling:

500 g (1,1 pound) of ricotta. The authentic recipe calls for sheep's milk ricotta because it's drier. But you can also use the classic cow's milk ricotta. Drain it well before use.

180 g (about 1 cup) of granulated sugar

60 g (½ cup) of dark chocolate chips

chopped pistachios, candied cherries (or any other candied fruit you like) and icing sugar for decoration

Directions at recipesfromitaly.com

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