Cannoli

Combine flour, sugar and salt. Cut in the butter until evenly blended. Whisk together egg and wine and blend into flour mixture until it forms dough. Turn out onto a lightly floured surface and knead to bring together. Wrap and let rest at room temperature for 20 minutes.

Roll out dough as thinly as possible, about 1/8–inch thick. Dock with a fork and cut into 3-inch circles. Scrap dough can be re-rolled to cut more discs. Keep discs covered when not using.

Heat oil to 350° F (it should spit when a drop of water is added). Wrap disc around cannoli tube, and press where edges overlap. Immerse in oil and fry until golden brown. Place on a paper towel or cooling rack to drain for a moment, and before completely cooled, remove tube. Repeat with remaining discs, frying a few at a time. Cool completely before filling.

For filling, pulse ricotta with icing sugar, cinnamon and lemon zest in food processor until smooth. Whip cream to medium peak and fold into ricotta. Fold in 5 Tbsp of grated chocolate.

To assemble, fill a piping bag fitted with a star tip with cannoli filling. Pipe into shells, started at middle and working out to each end. Cannoli can be topped with a little cream for garnish.

Yield: 16 to 18 servings.