CANNOLI from Sicily If you have cannoli tubes, this is easy to prepare. Makes 8 1 cup all-puropose flour 1/2 tsp suger 1 tsp unsweetened cocoa powder 1 TBSP unsalted butter 1 - 2 TBSP red or white wine, Marsala, or Malvasia 1 egg white, beaten with 1 tso water Vegetable oil, for frying 2 TBSP miniature chocolate chips 2 TBSP chopped candied fruit, such as oranges or cherries Ricotta Cream for the filling To make shells, mix together flour, sugar and cocoa powder. Cut in the butter until crumbly. Add just enough wine for the dough to come together. Press into a ball, cover with plastic wrap and refrigerate for 30 minutes. Divide the dough in half. Return one half to the refrigerator and roll out the other into a 16 x 5-inch strip about 1/8 inch thick. Cut out 4 large 5 x 3 1/2-inch ovals. Place a metal cannoli tube lengthwise on each one and bring up the sides to overlap slightly on top; brush with egg wash to seal. Pour 3 to 4 inches oil in a deep-fryer or saucepan and heat to 365 F. or until a bit of pastry dropped into the oil sizzles immediately. Fry the cannoli a few at a time, turning with tongs, until golden brown, about 10 minutes. Remove and drain on paper towels. Remove the tubes while still warm. Form the remaining cannoli, reheat the oil, fry and drain on paper towels. The shells can be stored in an airtight container for one week. Right before serving, mix the chocolate chips and candied fruit into the Ricotta Cream. Use a pastry bag or a small spoon to fill each shell.