Cannoli Spicci -- Quick Cannoli

This is also drawn from Mr. Correnti's Grande Libro d'Oro della Cucina e dei Vini di Sicilia (Mursi Editore); he says it's for those without the patience to read his longer recipe, and that it will make about 40 cannoli.

For the shells:

5 cups (500 g) flour

1/3 cup (60 g) sugar

2/3 cup (60 g) unsalted butter

1 ounce (25 g) cocoa powder

2 whole eggs

Half a glass of Marsala

1 teaspoon ground espresso coffee

Lard (for frying; you can use oil)

A pinch of salt

For the filling:

2 1/4 pounds (1 k) fresh ricotta

7 cups (700 g) powdered sugar (the kind without starch)

A few drops vanilla extract

8 ounces (200 g) candied melon rind, finely diced

6 ounces (150 g) bitter chocolate, crumbled

40 candied cherry halves and 4 bit of candied orange peel

A half cup (have more handy) minced pistachio nuts.

Prepare the ingredients following the main recipe, and after letting the dough rest, divvy it up into 40 equal pieces. Roll them out into 3 by 4-inch (7.5 by 10 cm) squares, roll them up around lightly greased cannolo forms, brushing the edges with beaten egg before you tamp them down, and fry them a few at a time in hot fat until they're a pretty mahogany brown.

Drain the fried shells on absorbent paper, and then carefully work them free. Spoon the filling into a pastry bag without a nozzle (you just want an opening) and fill the shells, decorating them with the candied cherries, orange peel, and pistachios. Dust the filled cannoli with powdered sugar and they're ready.

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About Cannoli
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