Making Cannoli Dough
Mario Batali demonstrates how to make the dough for 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 is Mario Batali, and today,
I'm making dishes from the Feast of the Seven Fishes.
This is the dish that has no fish.
This is actually one of the emblematic desserts
of both Sicily and all of Campania.
It's called cannoli di ricotta.
The cannoli is based on two great things,
the actual shell itself and then the filling.
I'm going to make the shell now.
What we're gonna take is a cup and a half of flour,
two tablespoons of butter,
a tablespoon of sugar,
a teaspoon of bitter cocoa.
You could put sweet cocoa in if you want,
a little bit of cinnamon.
You could, at this point,
personalize this recipe in any way.
You could spice it up, you could tune it up.
You could make it salty, you could make it sweeter.
You could make it savory.
You could do anything you want.
The trick with great recipes like this is you use the base,
understand it, and then just play it along as you'd like.
We're gonna mix that around just a little bit.
We're gonna take about two tablespoons of butter,
and we're just gonna cut it in.
If you wanted to do this in the food processor, you could.
But if we were gonna use the food processor,
you wouldn't need me here, would you?
So we're gonna do it with the old style of the old
kind of potato masher thing, and that's basically just to
cut whatever fat you're gonna lose, the lipid of choice.
In this case, butter, but you could use lard.
You could actually, at this point, also just use
olive oil and forget any of these kind of emulsified fats.
And then you're gonna take the liquid.
The liquid here today, because we're talking about
the cooking of Campania, is something called limoncello.
If you've ever been to Sorrento or the city of Amalfi,
they make it high into the hills, above the cities
because they have so many lemons,
they don't know what to do with them.
Basically, it's kind of like an infused,
we call it hooch, but you could call it hard liquor, vodka.
It could be (mumbles).
It could be anything like that.
Most importantly, it has that intense flavor of lemon.
That's not gonna be that predominant when you're actually
cooking it into the actual crispy cookie thing,
but you're gonna notice it, and you're gonna taste it.
We're gonna take that and mix it around like that.
Now keep in mind, when you're looking at a recipe like that,
and that was about six tablespoons,
if it looks a little dry, then add a little more.
And in fact, it looks a little dry,
so I'm gonna add maybe another tablespoon and a half.
What you don't want this to become
is something that looks a little bit like a batter.
It should be a try, relatively fragile dough.
And like all dry fragile doughs, what you're gonna want
to do is take it and wrap it in plastic
so that it kind of allows the flour to soak up
all of the liquid and become part with the fat.
So what we're gonna do is we're gonna take
a little piece of plastic, I'm gonna bring it together,
kind of squeezing it as I go,
and then wrap it up.
And although this doesn't look like
it's gonna be a dough, it's gonna be a dough.
So I'm gonna wrap it in plastic like so, and I'm gonna put
it in the fridge and allow it to rest for about 45 minutes.
When I come back, I'm gonna show you how to roll these out.
We're gonna form the actual cannoli themselves.
And later on, we'll also make the filling.