SARACEN SAND VILLAGE

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For 4 servings:

• Cannoliche shells:
• 300g plain flour
• 2 tablespoons cocoa powder
• Pinch ground cinnamon
• Pinch of salt
• 1 tablespoons caster sugar
• 5 tablespoons sweet white wine
• 2 tablespoons olive oil
• 1 egg white, lightly beaten
• Ricotta filling:
• 250g fresh ricotta cheese
• 50g icing sugar, sifted
• 50g coarsely grated chocolate
• Pinch ground cinnamon
• 2 tablespoons finely chopped glacé fruits
• Icing sugar, to dust
• Pasta machine, 7 cm round biscuit cutter
• 6-8 bamboo canes, 7 cm long
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