SICILIAN CANNOLI - CANNOLI SICILIANI

Shells

• 250 gms of plain flour
• 25 gms of lard
• 1 tbsp of sugar
• ½ glass wine of red wine vinegar
• 1 pinch of salt
• 1 egg white
• Lard or vegetable oil for deep frying

Ricotta filling

• 1 kg of ricotta cheese preferably sheep milk ricotta, but cow's milk ricotta is ok too
• 600 gms of sugar
• 100 gms of dark chocolate
• Candied pumpkin and/or candied orange peels optional