Cassatedde

For the filling: put the ricotta, icing sugar and vanilla into a food processor or blender and blend until smooth. Stir in the candied peel. Cover and chill.

For the dough: sift the flour, sugar and salt into a mixing bowl. Rub in the lard until the mixture resembles breadcrumbs.

Add the wine, a little at a time, until the mixture begins to come together as a dough.

Turn out onto a floured surface and knead until smooth and shiny. Wrap in cling film and chill for 1 hour.

Divide the dough into 2 pieces. Cover 1 piece and roll out the other piece very thinly on a lightly floured surface. Cut out 23cm- 25cm|9"-10" rounds.

Place about 55g|2oz of the filling in the centre of each round. Dampen the edges and fold over. Press the edges with the tines of a fork to seal.

Heat the oil in a deep heavy-based pan, about 8cm|3" deep and fry the pastries, one at a time, turning once, for 1 minutes on each side until crisp and golden. Drain on absorbent kitchen paper.