Cannoli

Put the flour on the table, add sugar, egg white, soft butter, a pinch of salt, wine (enough to be able to have a smooth paste and stocks) and if you want the cocoa (used to give it a darker color). Knead the dough ricavatene a ball and let it rest covered for at least an hour to cool. After relaxation stretch it by reducing it to a thickness of about 2 millimeters, you may use the pasta machine. Cut the pastry into many squares or circles of ten centimeters to one side (if you make the circles, even crush them in a way to make them oval, so that they wrap completely on cannolo metal), wrap it around to any appropriate metal cylinders overlaying and sealing well the flaps (to get a good seal can moisten the edges with water or egg white) and deep fry in hot oil. Let them drain and cool on paper towels. When they are very cold, parades the metal cylinders from cannoli. For the filling worked in a bowl the ricotta with sifted sugar. When it has a creamy, add the candied fruit cut into small pieces and chopped chocolate (if you want to use your speed drops). Fill the cannoli with the mixture using a sac a few or a small spoon, sprinkle with powdered sugar and serve. Traditionally Sicilian cannoli are prepared using only the lard instead of butter and oil.