Cassatelle di ricotta e cioccolato al forno

Cassatelle di ricotta e 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 the mpanatigghi I discovered them in Rome and I have conquered with their originality (are made with ground beef, as the minced pie Brits, and I hope to post this recipe soon). Returning to the 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: 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 fried ricotta cassatedde, Obviously with a different dough, more elastic, 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 ricotta tart with candied orange), It was a way to preserve the ricotta, extremely perishable food, and to have some cakes always ready at home. Try the cassatelle and discover how simplicity can be extraordinary.

Cassatelle CHEESE AND CHOCOLATE BAKED (Sicilian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS


Cassatelle di ricotta and chocolate


For the dough of cassatelle ricotta and chocolate: 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, You must add cold to the mix, You'll have to work it a little’ more). Add the sugar, Salt, lemon zest, cinnamon and eggs and knead (without overworking the dough) to obtain a homogeneous mixture. Wrap the dough in plastic wrap and store in the refrigerator for 2-3 hours, so that you can then easily work.

For the cream cheese: the ricotta drain fully from any serum (I keep a couple of hours in a colander in the refrigerator to make 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!

THE PAIRING: 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.

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6 comments

keshav Rai November 24, 2016 at 14:18

ADA but this short pastry with so little fat and sugar? you tested I guess….
I'll try and tell you.
Hi

Reply
Ada Parisi November 24, 2016 at 14:24

Hello Antonella! Then indeed you are right, the dose of butter and sugar is reduced to the bone because the ricotta inside is already sweet and excess butter facilitates the formation of cracks in baking. However I would say that increase the butter at 100 grams you can. Do cool well the cassatedde formed before putting in the oven. Considers that it is not a normal but a pastry crust that must bear the weight of ricotta. And that normally the grease used is lard…

Reply
keshav Rai November 24, 2016 at 14:40

Thanks I'll try!

Reply
Ada Parisi November 24, 2016 at 14:51

Let me know!

Reply
Rita guarnaccia January 15, 2016 at 18:50

I WOULD LIKE THE RECIPE FOR POLENTA ANCIENT VIDEO THANKS RITA GUARNACCIA

Reply
Ada Parisi January 19, 2016 at 10:32

Hi Rita, I don't know this recipe. Give me some more details so I understand what it is? A hug, ADA

Reply

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