Time: 45 minuti + tempo di riposo
Difficulty: Facile

Ingredients for about 1 kg of dough
500 g Special dough leavened Molino Dallagiovanna
30 g of cocoa powder permitted
2 egg whites
1 egg yolk
60 g of butter
30 g of dry marsala
50 g of caster sugar
260 g of water
6 g of salt up
2 g of bicarbonate
For the stuffing
400 g of fresh sheep ricotta
200 g of powdered sugar allowed
180 g of candied cherries allowed
1 l of corn oil for frying
150 g of lard

Method:
Mix the mix, the gluten-free cocoa and the bicarbonate in a bowl and mix with a spoon; add the egg yolk and gradually the granulated sugar, the melted butter left to cool a few seconds before adding to the mix, a pinch of salt and marsala; at this point add the water until the dough is soft and smooth. Cover it with a kitchen towel and let it rest for 2 hours.
Take the ricotta and put it in a colander with a bowl; let it drain for about 5 hours in the fridge.
After the rest time pass the ricotta through a sieve, making it fall into a bowl; process it with icing sugar until it is completely incorporated, obtaining a creamy mixture.
When the indicated rest time has elapsed, roll the dough onto the surface with a rolling pin, until a fairly thin sheet is obtained; cut it out with the wheel in squares of about 10 cm on each side. Brush them with the egg white and wrap them on the appropriate torches (metal hollow cylinders), pressing the overlapped edges slightly so that they seal.

Then fry them in a pan with hot oil, having taken care to add a few pieces of lard to the oil; as soon as they are golden and crisp, take them with a skimmer and place them on absorbent kitchen paper, so that they lose excess oil. Let them cool, then extract the torches and fill the cannoli without gluten inside with the prepared ricotta cream.
Take a sàc-a-poche with a striped tip and fill with the ricotta cheese, fill both the sides of the cannolo, and complete with gluten-free candied cherries and a sprinkling of gluten-free icing sugar.