They are irresistible, and once you start eating them, you simply can’t stop because one leads to another: they are Sicilian Cassatelle with Ricotta!
Typical of the Trapani area, these delightful pockets, dusted with powdered sugar on top, are strictly fried, and resisting their charm is practically impossible. Cassatelle are perfect for celebrating Carnival, but we recommend enjoying them all year round because any occasion is a good excuse to sink your teeth into these soft pastries filled with creamy ricotta!
So, let’s prepare them together, following the recipe of our Cesarina Maria Giulia from Palermo!
Sicilian Cassatelle with ricotta
Typical of the Trapani area, they are so delicious that any excuse is good to enjoy them!
DifficultyEasy
€
CostLow
Ingredients
- Yields approximately 20 cassatelle
For the dough:- 250 g re-milled semolina flour
- 250 g all-purpose flour (type 00)
- 50 g granulated sugar
- 2 tablespoons lard
- 200 ml dry Marsala wine
- Grated zest of one lemon
For the filling:- 500 g sheep ricotta (previously drained)
- 150 g granulated sugar
- 80 g dark chocolate, chopped into flakes
- Ground cinnamon to taste
- Powdered sugar for decoration
Additional:- Vegetable oil for frying
- Egg white
Method
- Sift the flours and place them in a large bowl along with the grated lemon zest and sugar.
- In a small saucepan, melt the lard and pour it, still warm, over the flour, beginning to knead.
- Heat the Marsala and pour it into the mixture, continuing to knead until you obtain a soft ball of dough. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- While the dough rests, prepare the filling. In a bowl, combine the ricotta (which should have been drained for at least one night) and the sugar. Using a fork, mix and mash the ricotta until it becomes almost creamy.
- Add the chopped dark chocolate and cinnamon, mixing well, then let the mixture rest in the refrigerator.
- Take the dough and work it on a floured board, shaping it into a log, then divide it into pieces about 2 cm thick.
- Roll out the pieces with a rolling pin or a pasta machine until you achieve sheets about 2 mm thick, then cut them with a round pastry cutter.
- On half of each circle, place a spoonful of filling. Brush the edges of the circle with egg white before folding it in half to form a half-moon shape. Be sure to let out any excess air.
- Using a pastry cutter, trim the edges of the half-moon.
- Fry the cassatelle in plenty of vegetable oil over medium heat for about 3 minutes per side, then place them on absorbent paper before dusting with powdered sugar.
- Serve them warm.
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