Sicilian Cannolo Pistachio "Di Bronte"

Preparation

• 1
  Procedure for the Cannelloni Dough: In a medium bowl, mix the flour, sugar and cinnamon together. Cut the shortening no larger than a pea
• 2
  Make a hole in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water
• 3
  Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface
• 4
  Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours
• 5
  Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine
• 6
  Roll the dough through successively thinner settings until you have reached the thinnest setting
• 7
  Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface
• 8
  Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour
• 9
  This will help you later in removing the shells from the tubes
• 10
  Roll dough around cannoli tubes, sealing the edge with a bit of egg white
• 11
  Heat the oil to 190 degrees C in a deep-fryer
• 12
  Fry shells on the tubes few at a time for 2 to 3 minutes, until golden. Carefully remove using the tongs, and place on a cooling rack set over paper towels
• 13
  Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell
• 14
  Procedure for the Ricotta filling: In a medium bowl, mix the ricotta with the sugar and the rest of the ingredients together.