b'CannoliMICHAEL GALATAServes 2 (makes 4 cannoli)FOR THE CANNOLI SHELLS:4 ounces all-purpose flour, plus more as needed1V ounces C&H or Domino Sugar2V ounces Vin Santo or MarsalaW teaspoon cinnamon1 tablespoon butter1 egg yolk1 teaspoon vanilla extractPompeian Extra Light Tasting Olive Oil, for fryingFOR THE FILLING:3 ounces fresh ricotta1 tablespoon candied orange, finely chopped2 tablespoons C&H Powdered Sugar or Domino Confectioners Sugar, plus extra for dusting the cannoliBd cup mini dark chocolate chipsTO PREPARE THE CANNOLI SHELLS: In a mixing bowl, mix all the ingredients in order; keep mixing until a ball forms. Cut the ballof dough into 4 equal-size pieces. Roll out each piece in flour as needed until its very thin about Bi inch thickand cut it into a 4-inch square. Starting at one point of the square, roll the dough around a cannoli form or a X-inch-diameter dowel. Press down on the overlapping edges to seal. Fry for approximately 45 seconds in the oil until golden and crispy. Remove from the oil and remove the cannoli form or dowel. Let cool.TO PREPARE THE FILLING:Place the ricotta in a strainer over a small bowl and strain the excess liquid for about an hour.Mix all the ingredients until creamy. Spoon the filling into a pastry bag and pipe some into one end of a cannoli shell, filling the shell halfway, then pipe an equal amount into the other end. Repeat with the remaining shells. Dust with powdered/confectioners sugar.CHEF STELLINOS SUGGESTED WINE PAIRING:Umberto Fiore Moscato dAsti49'