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SAVORY CANNOLI INSPIRED BY THE BEAR

Picture for Savory Cannoli inspired by The Bear

680,701 views  Have you ever been enjoying a cannoli and wondered, ‘what if this was…savory?’ Well wonder no longer because now you can find out! Who knows, maybe you’ll even overcome your generational family trauma in the process.

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INGREDIENTS

For the Parmesan Shell

For the Parmesan Shell

parmesan cheese, finely grated

60 g parmesan cheese, finely grated

cornstarch

¾ tsp cornstarch

For the Mortadella Cream

For the Mortadella Cream

mortadella, chopped

6 oz mortadella, chopped

whole milk

3 ½ oz whole milk

heavy cream, cold

2 ¼ oz heavy cream, cold

freshly grated nutmeg

⅛ tsp freshly grated nutmeg

white pepper

⅛ tsp white pepper

To taste kosher salt

To taste kosher salt

For the Shallot Oil

For the Shallot Oil

neutral oil

6 oz neutral oil

small shallots, peeled + sliced

2 small shallots, peeled + sliced

For the Olive Tapenade

For the Olive Tapenade

pitted oil packed cerignola black olives (with ~2 Tbsp of the oil)

1 cup pitted oil packed cerignola black olives (with ~2 Tbsp of the oil)

olive oil (from the black olives)

¼ cup olive oil (from the black olives)

lemon juice

2 tbsp lemon juice

capers, drained

1 ½ tbsp capers, drained

garlic

2 cloves garlic

anchovy filets

3 anchovy filets

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Savory Cannoli

For the Savory Cannoli

Parmesan Shells (see recipe above)

Parmesan Shells (see recipe above)

Mortadella Cream (see recipe above)

Mortadella Cream (see recipe above)

pistachios, finely chopped

½ cup pistachios, finely chopped

Olive Tapenade (see recipe above)

Olive Tapenade (see recipe above)

trout or salmon roe

1 tbsp trout or salmon roe

Shallot Oil (see recipe above)

Shallot Oil (see recipe above)

DIRECTIONS

1.

For the Parmesan Shells Method:

1.

Move the oven rack to the top third of the oven and preheat the oven to 400°F. Prepare a large sheet tray with a silicone baking mat.

2.

Combine the parmesan cheese and cornstarch in a small bowl, and toss to combine.

parmesan cheese, finely grated

60 g parmesan cheese, finely grated

cornstarch

¾ tsp cornstarch

3.

Distribute 15 grams of parmesan into a 3-inch pastry cutter placed over the silicone baking mat. Optionally, for mini shells, distribute 4 grams of parmesan cheese into a 1-inch pastry cutter. Compress the parmesan into a ¼ inch round, then carefully remove the mold. Repeat for each shell.

parmesan cheese, finely grated

60 g parmesan cheese, finely grated

4.

Bake the parmesan for 6-8 minutes or until golden brown and bubbly.

5.

Remove the rounds from the oven and let cool for 5-10 seconds, then carefully, roll the rounds around a 1-inch dowel (or a ⅓-inch dowel for mini shells).

6.

Let the parmesan shells cool for 15-20 seconds before unmolding. Let cool completely on a rack before filling.

For the Parmesan Shell

For the Parmesan Shell

7.

For the Mortadella Cream Method:

1.

Heat the milk to a bare simmer, then with the blender running, pour the hot milk into the blended mortadella. Continue blending for 2 minutes or until the mixture is extremely smooth.

whole milk

3 ½ oz whole milk

2.

Add the mortadella to the base of a high-powered blender. Blend until smooth.

mortadella, chopped

6 oz mortadella, chopped

3.

Transfer the mixture to a medium bowl, then place the bowl in an ice bath. Cool the mixture to room temperature, making sure to stir the mixture periodically to ensure even cooling.

4.

Meanwhile, whip the heavy cream to medium peaks.

heavy cream, cold

2 ¼ oz heavy cream, cold

5.

Fold the cream into the cooled mortadella mixture and season with nutmeg, pepper, and salt to taste.

heavy cream, cold

2 ¼ oz heavy cream, cold

mortadella, chopped

6 oz mortadella, chopped

freshly grated nutmeg

⅛ tsp freshly grated nutmeg

white pepper

⅛ tsp white pepper

To taste kosher salt

To taste kosher salt

6.

Transfer the mixture to a piping bag and refrigerate until ready to use.

7.

For the Shallot Oil Method:

1.

Combine the oil and shallots in a small saucepan. Heat over  medium-low heat and cook until the shallots are crispy, about 15-20 minutes

neutral oil

6 oz neutral oil

small shallots, peeled + sliced

2 small shallots, peeled + sliced

2.

Strain and set aside the oil to cool to room temperature. Reserve the crispy shallots for another use.

3.

For the Olive Tapenade Method:

1.

Combine the olives (with the oil), lemon juice, capers, garlic, and anchovy filets in the base of a food processor.

pitted oil packed cerignola black olives (with ~2 Tbsp of the oil)

1 cup pitted oil packed cerignola black olives (with ~2 Tbsp of the oil)

olive oil (from the black olives)

¼ cup olive oil (from the black olives)

lemon juice

2 tbsp lemon juice

capers, drained

1 ½ tbsp capers, drained

garlic

2 cloves garlic

anchovy filets

3 anchovy filets

2.

Pulse until the ingredients are well combined and finely chopped, but stop before the mixture becomes a paste.

3.

Season the tapenade to taste with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

4.

Reserve until ready to use.

5.

For the Savory Cannoli Method:

1.

Fill the Parmesan Shells with the Mortadella Cream. Dip each end of the cannoli into the chopped pistachios.

pistachios, finely chopped

½ cup pistachios, finely chopped

Parmesan Shells (see recipe above)

Parmesan Shells (see recipe above)

Mortadella Cream (see recipe above)

Mortadella Cream (see recipe above)

2.

Add a small mound of Olive Tapenade to the center of a serving plate of choice. Place the cannoli over the tapenade and top with the roe and a drizzle of Shallot Oil.

Olive Tapenade (see recipe above)

Olive Tapenade (see recipe above)

Shallot Oil (see recipe above)

Shallot Oil (see recipe above)

trout or salmon roe

1 tbsp trout or salmon roe

3.

Serve immediately.

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