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Ingredients

• 750 g sheep’s-milk ricotta (or the firmest cow’s-milk ricotta you can find)
• 150 g icing sugar
• 60 g dark chocolate, finely chopped
• 40 g candied orange peel, finely chopped
• chopped pistachios and icing sugar, to finish
• 250 g 00 or plain flour
• 25 g caster sugar
• 5 g unsweetened cocoa powder
• 1 pinch of salt
• 25 ml Castruriali extra virgin olive oil — The shells are fried in oil at about 170°C (340°F).
• 1 egg, plus 1 egg white to seal
• 70 ml Marsala (or dry white wine)
• 1 tsp white wine vinegar
• oil for frying

Method

1. Drain the ricotta. The day before, put the ricotta in a sieve lined with muslin over a bowl and leave in the fridge overnight to drain.
2. Make the dough. Mix the flour, sugar, cocoa and salt. Add the oil, egg, Marsala and vinegar and knead for 5 minutes to a firm, smooth dough. Wrap and rest for at least 1 hour.
3. Make the filling. Push the drained ricotta through a sieve for a smooth texture, then beat in the icing sugar. Fold in the chocolate and candied peel. Cover and chill.
4. Roll and shape. Roll the dough very thinly, about 1.5 mm, by pasta machine or rolling pin. Cut into 10 cm (4 in) circles and stretch them slightly into ovals. Wrap each around an oiled tube and seal the overlap with egg white, pressing firmly.
5. Fry. Heat the oil to 170°C (340°F). Fry 2 or 3 at a time for 1–2 minutes until blistered and golden. Lift out, drain and, when cool enough to touch, slide the tube out carefully. Cool completely.
6. Fill and serve. Just before serving, pipe the filling into each shell from both ends. Dip the ends in pistachios and dust with icing sugar.