forty shells Ingredients: 200g flour 00
1 teaspoon cocoa
1 spoon of powdered sugar 2 tablespoons marsala
20gr melted lard (I put the butter) 1
+ 1 egg yolk 1
pinch of salt Mix all ingredients until mixture is smooth and dry, wrap with plastic wrap.
After an hour with a rolling pin roll out the dough until very thin (ca. 1 mm) cut to a diameter of ca. 5cm wrap around
torches, brush edges with egg white and just quit putting pressure on the board. Keep covered with foil until cooked
clippings should not be mixed up again, but wet, stacked and ristesi.
Fry in deep oil, dipping on the side of the closure.
Go on a paper towel to remove grease, tighten the stem and remove the shell.
Ingredients for filling:
700gr of dry cottage cheese (preferably sheep)
230g icing sugar
100g of dark chocolate chips and chocolate ricotta
must be cold fridge, to avoid getting a dirty white.
Sift the ricotta and mix it with sugar, mix the chocolate working the bare minimum.
This recipe I got it from profumodilievito. and as usual it was a success. I managed to find true cottage cheese, fresh in the morning and I filled a sac-Seeing that I kept in the refrigerator. when the guests were all I got the stuffed shells, I put chocolate chips for garnish, and served immediately, they were delicious! The photo to the cannoli I have not done because it was part of the buffet that I have NO photographed, but if you zoom in (by clicking on) this seen to the right of the screen! 
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