Pantelleria kisses or panteschi kisses. If you have read my TRAVEL ITINERARY IN PANTELLERIA or have you already visited this rugged and strong island, wonderful and proud, you've already heard of this delicious sweet recipe. It is a traditional Sicilian recipe less known than others but to be saved, do and redo. Panteschi kisses are the sweet symbol of Pantelleria and perfectly reflect its essence: simplicity and elegance. Also in this sweet protagonist is sheep's ricotta, one of the few animals raised in Pantelleria. This time the ricotta is not enclosed by a soft sponge cake as in the SICILIAN CASSATA here SIGHS OF NUN, or by a crunchy zest as in the SICILIAN CANNOLI, but from a flower-shaped pancake.
The name "kisses” comes from the fact that pancakes stuffed with ricotta are 'coupled’ two to two, as in the case of the delicious LADY'S KISSES or delicious SWEET PEACHES. And since I'm particularly good, i shot even a short video tutorial of pantelleria kissing procedure that you can see on Vimeo.
All my tips for perfect panteschi kisses
To prepare pantelleria kisses you need the moulds for making pancakes: I bought them on Amazon, but they are also found in specialized stores. The recipe is very easy: you have to make a batter based on dry brewer's yeast, fry the pancakes so that they are swollen and golden. And then stuff them with ricotta cream, sugar and chocolate chips.
I also shot a short video tutorial on the procedure, but this is a really beginner-proof recipe. The advice is not to stuff panteschi kisses in advance, otherwise the moisture of the cottage cheese will make the pancakes soft and pasty. Stuff them at the last second and sprinkle them with plenty of icing sugar, I'm sure you'll see curious expressions and surprises on the table before, ecstasy after. With the doses I leave you you should be able to prepare 9-10 panteschi kisses. If you do not like cottage cheese, you can safely use that vaccination.
Always remember that frying must be done in immersion. And then in abundant peanut seed oil or high oleic sunflower, and at the right temperatures: 165 degrees. To verify that the temperature is exact I will never tire of reminding you to buy a wonderful kitchen thermometer. I recommend, before you start look at the VIDEO TUTORIAL.
If you want, you can have a look at all my SWEET SICILIAN RECIPES, where you will surely find something traditional or Sicilian-inspired to experience.
PANTELLERIA KISSES (PANTESCHI KISSES)Print This
- FOR PANCAKES:
- 2 large whole eggs (140 grams)
- 170 grams of flour 00
- 130 milliliters of whole milk
- a pinch of fine salt
- 2 grams of active dry yeast (the tip of a teaspoon)
- Peanut seed oil or high oleic sunflower for frying, to taste
- icing sugar to dust panteschi kisses, to taste
- FOR THE STUFFING:
- 250 grams of ricotta cheese
- 80 grams of powdered sugar
- chocolate chips, to taste
Panteschi kisses are very simple to make. Dissolve yeast in freshly warm milk (at a temperature of 26-27 degrees), then add the eggs and whisk them with a hand whisk until you get an emulsion. Add a pinch of salt and then the sifted flour, always beating with a whisk, until you get a thick and even batter, how to see in the VIDEO TUTORIAL Let the batter rest for 5 minutes.
Meanwhile, preheat the seed oil to a large saucepan. When the oil has reached a temperature of 165 degrees, dip it stamp for pancakes in the batter, as you can see in the tutorial video. The batter must not cover the mold, but only the bottom.
Let the excess batter drip and dig the mold into the hot oil. You will see that the batter will immediately begin to swell. Move the mold slightly to facilitate the detachment of the batter from the metal. Turn the batter flower back, which will have to be golden on both sides. Drain the zest of the pantesco kiss and put it on absorbent paper. Continue until the batter is exhausted.
For the filling, which I suggest you prepare a few hours in advance and store in the refrigerator, so that the ricotta is firmed and the flavors blend as best they can, work the ricotta sifted with icing sugar. Then add the chocolate chips. Put the ricotta cream in a pastry bag and cover a pancake, overlap another pancake, press lightly and dust Pantelleria's kisses with icing sugar. Serve immediately! Bon appétit!