🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Place the sifted flour on a pastry board.

2. 2

   Add salt, sugar, one-third of the diced lard, grated lemon zest, a pinch of cinnamon, and the egg yolk into the flour.

3. 3

   Start kneading the ingredients together.

4. 4

   Gradually add the Marsala wine while kneading until a smooth and homogeneous dough is formed.

5. 5

   Roll the dough out and fold it three times, then let it rest in a cool place for an hour.

6. 6

   Drain the ricotta in a colander and refrigerate.

7. 7

   Sift the ricotta and place it in a bowl.

8. 8

   Add sugar and mix thoroughly.

9. 9

   Add chocolate chips and a sprinkle of cinnamon, mixing until smooth.

10. 10

    After resting, roll the dough into thin sheets using a pasta maker.

11. 11

    Melt the remaining lard in a saucepan, brush it onto each strip, then let it solidify before rolling up the strips.

12. 12

    Cut small pieces from the roll and knead them into disks about 10-12 cm in diameter.

13. 13

    Place a spoonful of ricotta cream on one half of each disk.

14. 14

    Brush the edges with beaten egg whites.

15. 15

    Cover the ricotta cream with the other half of the disk to form a half-moon shape.

16. 16

    Press the edges with fingers and finish with a fork or pastry wheel to seal.

17. 17

    Fry the pastries in hot oil until golden.

18. 18

    Turn them during frying to brown evenly.

19. 19

    Drain excess oil on absorbent paper.

20. 20

    Let cool slightly before serving.