cassatelle the ricotta: there is little to joke.
There's no joking. things got serious, nay, very serious.
cassatelle
The Sicilian is an institution, not as popular as the cannoli and the body (of which are not cassatelle daughters) but only because they are not publicized enough, except in some parts of Sicily.
Trapani for example.
But my recipe, of course, goes back to my usual avi calatini. My mom mixes in the early morning, while I formed a few hours later.
There is no typical period in which we prepare, usually when we get the fresh goat cheese.
So from October to May.
azzardatevi not to make them with those of cows because
is heresy!
The ingredients are simple but tough
..
(amount for 25 cassatelle)
for pasta
500 grams of flour type 00;
180 grams of lard;
1 / 2 teaspoon white vinegar;
1 / 2 glass of aged wine, Marsala (or white wine);
a pinch of salt to taste water
for the filling
700 grams of ricotta - filtered by serum for 12 hours;
150 g sugar;
200 grams of dark chocolate chips;
zest of 1 fresh lemon, grated.
for frying
seed oil.
Proceedings -
for the filling.
amalgamating the ricotta with the sugar and setacciatela (optional, I love ricotta ad.es rough, reminds me of my grandmother).
stir in chopped chocolate and lemon.
Proceedings -
for pasta.
The procedure is similar to that of the crust, in the sense that it starts with the chalk
flour with lard .
Then, add in order vinegar, wine, and water as much as you enough to form a smooth ball and elastic, as if we wanted to make fresh pasta.
At this point, you must
Spread the dough but not too much. My mother and I first
We reduce all the dough into squares, then we first
Roll out with rolling pin and then with the
machine crank named Fulvia, and not mandatory;) (this 'last step is not mandatory, we say that a job comes out cleaner, but it is not necessary if you are good spreaders of pasta)
the hands of Mother  |
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Once you get the squares of dough smooth and elastic,
Fill stuffed with ricotta
(a spoon and cassatella half for each) and two ripieghimolo and sealed in the hemispherical shape with a wave washer in order to tighten.
then reward them with a fork
the ends of the edges to close the best pasta, be sure not bucarla to prevent escape during frying ricotta.
It's official : start
heat the oil.
You see, I'm not one that tells you how many degrees the oil has to reach for a fry perfect for two reasons:
1.
not have a thermometer for the oil ;;)
2.
the fundamental reason, my grandmother used it and I miss my mom and I miss my aunts ..
cassatelle Fry a few at a time or in a pan or a pot, as long as the oil is hot and abbonante; be careful because it may be that opens up the dough, is split, splattering oil ricotta.
I hope never happens, happens to me, one for spriggiuseria
(revenge), I always opens.
Once ready,
sprinkle with powdered sugar and some cinnamon (optional)
.
Try to resist, and you do not like me, wait for it chilly because the hot cheese burns the palate, but which are good, though.
And as they say in my house the next day
are good if they get there.
cassatella over, ready to be fried  |
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the rest is silence.
