Recipe - Cannoli Alla Siciliana

=== CANNOLI SHELLS ===
1 One half cup Allpurpose flour
2 teaspoon Sugar
1 teaspoon Cocoa powder
One half teaspoon Salt
One half teaspoon Cinnamon
2 tablespoon Mildflavored olive oil;
vegetable oil,
Or lard
1 tablespoon Vinegar
One fourth cup Sweet Marsala or other
fortified wine
1 One half qt Vegetable oil; for frying
=== RICOTTA FILLING ===
2 pound Firm ricotta; commercial or
home made
2 cup Confectioners' sugar
1 teaspoon Vanilla extract
One half teaspoon Cinnamon
1 ounce Chopped bittersweet
chocolate
2 tablespoon Chopped citron or candied
orange peel
2 tablespoon Chopped blanched pistachios;
for garnish
Confectioners' sugar; for
dusting

For the shells, mix the dry ingredients together and rub in the oil.
Mix vinegar and Marsala and stir into flour mixture. The dough will
be very firm and dry. Form the dough into a rough rectangle about
1/2inch thick, wrap in plastic and allow to rest at room temperature
about 1 hour. Flour the dough, and roll it out, pressing hard, to a
1/4inch thickness. Pass the dough through the pasta machine's widest
setting, repeatedly, folding it over on itself after every pass
through the rollers, until it is smooth, about 12 or 15 times in all.
Wrap and rest again. (The dough may be refrigerated a day or two at
this point.) Divide dough in half, and rewrap one half. Flour other
half and pass it through pasta machine, beginning with widest
setting, then through every other setting, ending with the thinnest.
Place strip of dough on floured work surface and cover with plastic
wrap to prevent it from drying and crusting. Repeat with other piece
of dough. Using a floured cutter or a small bowl as a pattern, cut
the dough into disks; each disk should be about 1 One half inches shorter
than the length of the tube it will be fried on. Roll over each disk
once with a rolling pin to lengthen it slightly and make it oval. To
form the Cannoli, place an oval of dough on the work surface and
center a metal tube on it, in the length. Wrap one edge of the dough
around the tube, without stretching it and moisten the top of the
dough with a very small amount of egg white, without letting the egg
white drip onto the metal tube. Wrap the other edge of the dough
around to cover the first one and lift from the work surface to press
the two layers of dough together well. Repeat with the other disks of
dough. If you do not have enough tubes, cover the prepared ovals of
dough tightly with plastic wrap and wrap them around the cooled tubes
after the first Cannoli have been fried. Fry the Cannoli a few at a
time in oil preheated to 350 degrees. Remove the Cannoli to a pan
lined with paper towels and remove from the tubes immediately or they
will shrink as they cool and shatter when removed from the tubes.
Using one hand, grip the fried shell with several thicknesses of
paper towel, then pull out the metal tube with tongs or a pot holder
held in the other hand. Cool the shells on absorbent paper. For the
filling, beat the ricotta and sugar until very light, with a hand
mixer set at medium speed, or in a heavyduty mixer fitted with the
whip. Beat in the vanilla and cinnamon and stir in the chocolate and
citron. No more than one hour before serving, fill the shells using a
pastry bag fitted with a 1/2inch plain tube. Sprinkle the ends of
the cream with the pistachios. Dust the Cannoli with confectioners
sugar. This recipe yields ??