Directions

1. Place your flour and lard into a large bowl. Using a pastry cutter, two forks, or your fingers, rub the lard into the flour until you reach a sandy consistency and the lard is evenly distributed.
2. Add 50 grams of sugar, two egg yolks, a quarter teaspoon of cinnamon, the red wine, salt, and half of the vanilla extract to the centre of the bowl. Mix from the centre outward until completely combined.
3. Once you have a shaggy dough, turn it out onto a floured bench surface and knead for 3-4 minutes or until it becomes smooth and forms a clean mass.
4. Wrap the dough in cling film or plastic wrap and place it in the fridge to rest for two hours.
5. To make the ricotta filling, pass the ricotta through a fine sieve. Then add a quarter teaspoon of vanilla paste, the remaining cinnamon, the remaining sugar, and the zest of one lemon. Whip until smooth. Adjust consistency by adding lemon juice or milk as needed until it resembles thick whipped cream. Place in a piping bag and refrigerate until ready to use.
6. Once the dough has rested, remove it from the fridge and roll it out on a well-dusted bench to about 1-1.5 mm thick. Use a large cookie cutter to cut circles from the dough. Gather excess dough, if desired, to re-roll, though the quality may diminish slightly.
7. Roll each pastry disc individually to form an oval shape. Wrap each around a cannoli mould (wood or metal), sealing the edge with egg whites. Ensure it is wrapped loosely to allow for expansion in the oil.
8. Preheat frying oil to 180°C. Carefully place the cannoli in the oil, avoiding overcrowding. Fry for 5-6 minutes, until golden and crisp. Remove and drain on a wire rack, then allow to cool.
9. To serve, pipe the ricotta filling into the cannoli from both ends, dip the ends in chopped pistachios, and enjoy.