Cassatelle ricotta and chocolate baked and mpanatigghi. I came back from Christmas holidays with the desire to prepare these two Sicilian pastries, they share only the shape, after they are tested during my laps Sicilians. Are the flavors of my childhood, especially the cassatelle, who prepared often an aunt from Trapani. While mpanatigghi I discovered them in Modica and have conquered me with their originality. They are prepared biscuits stuffed with ground beef, as the minced pie Brits. Sooner or later even these will prepare.
Returning to the ricotta and chocolate baked cassatelle (or rather at cassatedde, as they say in Sicilian), they are a typical dessert of Trapani, traditionally made for Easter but now all year. In this little dumpling all the confectionery tradition of the island. The use lard instead of butter, that does not belong to us, the cinnamon and lemon zest and, Obviously, the presence of ricotta, strictly of sheep. There are those who enriches with candied fruit or dried fruit, but the original recipe is simpler. In addition, There is a variant of Cassatedde FRIED RICOTTA, which in practice are fried sweet ravioli prepared obviously with another dough, more elastic.
Other Sicilian cakes with ricotta
But I prefer the recipe 'housewife', What is handed down from mother to daughter, and that includes baked. On the other hand, sweet ricotta bake in oven (as the cassata di ricotta, the delicious CHOCOLATE AND CHEESE TART with candied orange, that in Sicily we also call 'baked cassata), It was a way to preserve the ricotta. extremely perishable food, but widely used in Sicily. Try the cassatelle and discover how simplicity can be extraordinary. If you like sweet ricotta, you can not miss the Sfinci SAINT JOSEPH, one of my favorite desserts and all my recipes CAKES WITH CHEESE! Have a good day!
DOSES FOR ABOUT 25 cassatelle:
FOR THE DOUGH:
500 grams of flour 00
80 g lard or butter (cold)
2 whole eggs
130 grams caster sugar
whole milk as required
a pinch of salt
a teaspoon of lemon zest grated organic
a pinch of ground cinnamon
powdered sugar for garnish, to taste
1 egg yolk and a little milk for brushing the ravioli
FOR THE FILLING:
450 grams of fresh ricotta
150 grams of caster sugar cash
a teaspoon of vanilla extract
a pinch of cinnamon
a little grated organic lemon zest
100 grams of dark chocolate
For the dough of the ricotta and chocolate casees: on the countertop work with your fingertips the flour with the butter until the mixture resembles the sand and making sure you don't heat it too (lard is very soft, then you'll have no trouble. If you have chosen the butter, that should be added cold to the dough, you'll have to work it a little bit more). Add the sugar, Salt, lemon zest, cinnamon and eggs and knead (without working too hard the dough) to obtain a homogeneous mixture. Wrap the dough in the food film and store in the refrigerator for 2-3 hours, so that you can then easily work.
For the cream cheese: drain the cottage cheese well from the possible serum (I keep it a couple of hours in a schoolboy in the refrigerator to make you lose excess water) and pass through a sieve. Then add the sugar and mix with a whisk until creamy smooth. Combine lemon peel, very little cinnamon and dark chocolate chopped not too finely. Keep the stuffing in the refrigerator until ready to use it.
When the dough is well cool, lightly flour the work surface and roll out with a rolling pin to a thickness of about half a centimeter. Make the rounds of about 10 cm in diameter (I use a simple cookie cutters). Deploy in the center of each round a tablespoon of filling and fold the cassatelle on themselves by giving the characteristic Crescent shape. Seal cassatelle pressing on the edges with the tines of a fork.
Preheat the oven to 180 degrees static. Mix the egg yolk with a little milk and brush the cassatelle evenly. Bake in the oven for 20 minutes or until the dumplings are golden brown not. Allow to cool in the oven (Open). When cassatelle ricotta and chocolate will be cold, Sprinkle with icing sugar. I recommend you wait a few hours before serving cassatelle ricotta and chocolate, because over time the dough becomes more brittle and the filling blends better yielding humidity and buying a decidedly more complex. Bon appétit!
MATCHING: Eolian Islands comes this sweet wine, a Malvasia delle Lipari Doc, produced by the company Fenech. Apricot-scented nectar and nuts, with a soft taste, well balanced between sweetness and acidity, well structured and with a dying mouth lingering that invokes the candied fruit.