Mario Batali demonstrates how to fill the shells of his chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.
Released on 12/19/2008
Hello, my name's Mario Batali
and today we're making dishes
from the Feast of the Seven Fishes.
The dessert that we're making right now
is one of the most classic of all time.
It's called cannoli.
We made the dough.
We've actually fried the little cannoli.
We've allowed them to cool.
Keep in mind the metal will be hotter
longer than the actual cookie itself
and we're gonna pull them out just like so.
Now at this point, you want to be careful
so that you don't break it.
But at this point also what's important
is that you realize that now the work is done,
you could allow these to sit for a day or two
in a sealed plastic box with a little paper towel in it
so that they retain their crispness.
The last thing you'd want to do
is stuff them now if you weren't going to eat them now.
We're going to take ricotta.
Now what I like to do with the ricotta
is to drain it for an hour in one of these little sieves
with a little piece of cheesecloth.
What that does is it intensifies the lactic love flavor
while getting rid of some of that extra liquid
'cause we really want it to set up and be something
that when you bite into it,
it doesn't just drip out like some kind of a pastry cream.
We're gonna take sugar.
So we have ricotta.
There's no other substitute.
You wouldn't want to use sour cream,
you wouldn't want to use yogurt.
We're going to take tiny, little chocolate chips.
We're gonna take candied orange peel.
They traditionally use something called citron in Italy,
which I find a little too cloy.
So get candied orange peel
or even just freshly grated orange peel would be alright
and we're gonna take just a little bit of a vanilla.
I'm gonna say one teaspoon.
And we're gonna mix this up.
Now in that same sense, once you've made your filling
you can allow it to sit in a pastry bag in the fridge
until you're ready to actually make them,
to form them and finish them.
So we're gonna stir it up like that.
And the longer you let this sit, the more that
kind of orange flavor will permeate the ricotta
and then what we're gonna do
is we're gonna take our little pastry bag
and if you didn't have a pastry bag,
you could just take a Ziploc freezer bag
and just dump it in there
and cut a little piece off with scissors and you'd be fine.
Of course here on Epicurious we have all the fancy equipment
so we're gonna use the real thing.
I'm just gonna get it in like that.
You can be a little sloppy 'cause really what's important
is that you have the point
that you can actually direct them.
So we have it like so.
Then we're gonna take it like that
and just kind of pipe it down until we get it like that.
Now to fill them, you start on the one side,
bring it to the edge just like so
and then turn it around.
Fill it like that.
You want to fill it just a little bit outside,
but not too much.
Again, remembering that the balance is the whole game.
You want this to have just enough cream
to make sure that every crunchy bite is creamy
and every creamy bite is crunchy.
So like so.
And put them down on the plate.
Sprinkle them with a little bit of powdered sugar
and there you have it,
one of the great dishes of the Feast of Seven Fishes,
the cannoli de ricotta.
My name's Mario Batali.
Thanks for coming.