SICILIAN CANNOLI - CANNOLI SICILIANI

Shells

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

Ricotta filling

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