STEP
Warm the milk, pour in the yeast and dissolve.
Pour the flour and sugar into the bowl of the mixer, add the egg and mix. Then combine the milk with the dissolved yeast and knead;
Add the lard and work with the hook of the planetary mixer. Only lastly add the salt. Work the dough for about fifteen minutes until it is very soft and very compact. Form a loaf and leave to rise, covered with a cloth, in the oven turned off with only the light on for about an hour it must double in volume:
Pastry bags filled with custard and ricotta
When the dough is ready, roll it out with a rolling pin into a not too thin sheet;
Pastry bags filled with custard and ricotta
Using a pastry wheel, cut out strips of dough and roll them delicately around the wooden or aluminum canes, making 3 turns. Place the parcels on a baking sheet lined with baking paper, cover again with a cotton cloth and let rise for about 1 hour;
Pastry bags filled with custard and ricotta
Fry, a little at a time, in plenty of peanut oil brought to a temperature of 160/170°C so that the Sicilian parcels are cooked perfectly both inside and out. In fact, too hot an oil would burn the outside but leave the inside raw. Fry the parcels, turning them often so that they are perfectly golden on all their surfaces. When they are golden brown, remove them from the oil and let them cool a little before removing the blowtorch, with gentle movements to rotate it;
Prepare the ricotta cream:
Drain the ricotta to eliminate excess water, then sift it into a fine mesh strainer, crushing the ricotta with a ladle and a spatula to eliminate all the lumps and obtain a soft cream, add the sugar) and mix well using a ladle until you obtain a creamy mixture. Cover with cling film and leave to rest in the refrigerator for a couple of hours;
Pastry bags filled with custard and ricotta
